90 Min
GF
NF
Lamb Kofta with Green Beans
Like in most ancient cultures, eating meat was rare, celebratory and considered a delicacy. Growing up in India, we ate meat 2-3 times a month. Eating it so infrequently made us really appreciate the vegetables and revere the meats, never taking them for granted. Using meat as flavor as in this meatball dish is a way to eat more responsibly and in my opinion, these meatballs are so delicious that you will not even realize that half the meat has been replaced with mushrooms.
Like in most ancient cultures, eating meat was rare, celebratory and considered a delicacy. Growing up in India, we ate meat 2-3 times a month. Eating it so infrequently made us really appreciate the vegetables and revere the meats, never taking them for granted. Using meat as flavor as in this meatball dish is a way to eat more responsibly and in my opinion, these meatballs are so delicious that you will not even realize that half the meat has been replaced with mushrooms.
Cook Time
90 Minutes
Serves
6
Directions
Step 1
Pre-heat the oven to 400°F. Combine lamb with onion, mushrooms, garlic, ginger, egg, yogurt, chile powder, cardamom, coriander, cilantro, salt, and rice flour. Using your hands or a 2-ounce ice cream scoop, form the mixture into approximately 12 to 13 large meatballs.
Step 2
Lay the meatballs on a greased baking sheet and bake for 10 to 12 minutes. Remove and set aside.
Step 3
In a large Dutch oven or wide bottom stockpot, heat the ghee (or oil) and cook 2 cups of minced onion on low heat until a caramelized brown color, 15 to 20 minutes. Add garlic, tomatoes, turmeric, fenugreek leaves, chile powder, black pepper, cumin, and salt and continue cooking on low heat until the tomatoes have disintegrated into the onions. Keeping the heat low, add yogurt a little bit at a time into the onion tomato masala until it has been incorporated. Cover the stockpot and let the masala cook for another 10 to 12 minutes.
Step 4
Gently stir the meatballs into the masala. Lay the beans to one side and sprinkle the cinnamon and cloves over the top. Cover the stockpot and cook on low heat for 5 to 7 minutes. The meatballs will finish cooking during this time. Turn the heat off and let it rest for 10 to 15 minutes before serving.
Notes & Variations
- Replace lamb with beef, turkey, or chicken. Make sure that the meat has about 20% fat; it will make for a more tender meatball.
- Replace mushrooms with cooked lentils or beans. Make sure they are cooked to a soft consistency but all liquid has been removed.
- Replace the rice flour with all purpose flour or with bread crumbs.
- Serve this curry with simple rice pilaf or warm toasted buns.
Ingredients
Step 1
Pre-heat the oven to 400°F. Combine lamb with onion, mushrooms, garlic, ginger, egg, yogurt, chile powder, cardamom, coriander, cilantro, salt, and rice flour. Using your hands or a 2-ounce ice cream scoop, form the mixture into approximately 12 to 13 large meatballs.
Step 2
Lay the meatballs on a greased baking sheet and bake for 10 to 12 minutes. Remove and set aside.
Step 3
In a large Dutch oven or wide bottom stockpot, heat the ghee (or oil) and cook 2 cups of minced onion on low heat until a caramelized brown color, 15 to 20 minutes. Add garlic, tomatoes, turmeric, fenugreek leaves, chile powder, black pepper, cumin, and salt and continue cooking on low heat until the tomatoes have disintegrated into the onions. Keeping the heat low, add yogurt a little bit at a time into the onion tomato masala until it has been incorporated. Cover the stockpot and let the masala cook for another 10 to 12 minutes.
Step 4
Gently stir the meatballs into the masala. Lay the beans to one side and sprinkle the cinnamon and cloves over the top. Cover the stockpot and cook on low heat for 5 to 7 minutes. The meatballs will finish cooking during this time. Turn the heat off and let it rest for 10 to 15 minutes before serving.
Notes & Variations
- Replace lamb with beef, turkey, or chicken. Make sure that the meat has about 20% fat; it will make for a more tender meatball.
- Replace mushrooms with cooked lentils or beans. Make sure they are cooked to a soft consistency but all liquid has been removed.
- Replace the rice flour with all purpose flour or with bread crumbs.
- Serve this curry with simple rice pilaf or warm toasted buns.
Tags:
90 Min
GF
NF
Stock Your Pantry
Aromatic Masala Dabba
$250
A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.
Essential Masala Dabba
$235
A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.
Ghee
$10
Ghee is a class of clarified butter that originated in ancient India.
Tags:
90 Min
GF
NF
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Ghee
$10
For fans of green beans everywhere.
Have a go at the recipes below!
EAT YOUR GREENS
