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Quick and Easy Recipe
INDIAN KOFTA CURRY Recipe
Delicious Gujerati style of curry, with lamb kofta aka meatballs. A flavor explosion experience.
| Prep time: 20 Minutes | Indian |
| Cook time: 20 Minutes | Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 4 servings | |
| Calories 401 | |
| Calories from Fat 255 | 64% |
| Total Fat 28.63g | 36% |
| Saturated Fat 14.09g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 1413mg | 59% |
| Potassium 460mg | 13% |
| Total Carbs 16.84g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.76g | 2% |
| Protein 19.73g | 32% |
Ingredients Convert Measures
- 1 lb ground lamb
- 1 egg white
- 1 teaspoon ground coriander
- 1 teaspoon ground fennel
- 3 cloves garlic, minced
- 1 Tablespoon ginger, grated
- 1 serrano, minced
- 1 Tablespoon cilantro stems, chopped
- ½ yellow onion, grated, squeezed to yield ½ cup
- ½ cup panko bread crumbs, soaked in ¼ cup water or chicken broth
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- Some oil for the baking tray
- 3 Tablespoons ghee
- 1 Tablespoon cumin seeds
- 2 bay leaves
- 8 shallots, finely chopped
- 5 cloves garlic, finely minced
- 1 inch ginger, peeled, grated
- 1 Tablespoon ground coriander
- 1 Tablespoon ground cumin
- 1 teaspoon tumeric powder
- ½ teaspoon cayenne
- 10 cloves
- 10 cardamon pods
- 2 cinnamon sticks
- 2 teaspoons kosher salt
- 1 14-oz can crushed canned tomatoes
- 1 pinch saffron threads
- 1 cup heavy cream/ yogurt
- 1 cup water
- ½ cup cilantro, chopped
Directions
- Preheat oven 400°F
- Preparing the meatballs: Mix together the meatball ingredients (lamb, egg white, coriander, fennel, garlic, ginger, Serrano, cilantro stems, onion, bread crumbs, salt and black pepper).
- Using your hands, form into balls about 1 ½ inch diameter. Place on a lightly oiled baking tray, and bake in a 400°F oven until brown about 12 minutes.
- Preparing the curry: In a heavy bottom, oven proof pot, heat ghee on medium high. Add cumin seeds and bay leaves and fry for about 30 seconds or until the cumin seeds pop.
- Add chopped shallots, and cook till translucent, about 3 minutes, then add the garlic and ginger. Saute under medium heat for about 3 minutes until golden brown and fragrant.
- Add remaining dry spices (coriander, cumin, tumeric, cayenne, cloves, cardamoms, cinnamon and salt). Continue to fry for another 5 minutes until the oil separates.
- Add the crushed tomatoes and saffron, and simmer for 5 minutes. Stir in the cream or yogurt and the water. Bring to boil. Taste and add salt if needed.
- Transfer the meatballs back into the pot, and bake uncovered in a 400 °F oven for 15 minutes (alternatively simmer on low on stove top), stirring once or twice
- Remove whole spices and mix in chopped cilantro just before serving.
