One of my favorite Indian dishes, since there is so much flavors in every bite. Minced lamb is combined with onion, garlic, ginger, chillies and fresh coriander or mint, formed into koftas (balls), browned and simmered in a spicy gravy that echoes similar flavors.
image source: recipesofindia.net/wp-content/uploads/2014/05/cabbage-kofta-curry.jpg
Serves 6 with rice
- Meatballs
- 750 g (1½ lb) minced lamb
- 1 large onion, finely chopped
- 1 clove garlic, crushed
- 1½ teaspoons salt
- 1 teaspoon finely grated ginger
- 1 fresh red or green chilli, seeded and finely chopped
- 3 tablespoons finely chopped mint or coriander
- 1 teaspoon Garam Masala
Gravy
- 3 tablespoons ghee or oil
- 2 medium-sized onions, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon finely chopped fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon Garam Masala (see page 168)
- 1 teaspoon chilli powder or to taste
- 2 large ripe tomatoes, peeled and finely chopped
- 1 teaspoon salt
- 2 tablespoons chopped coriander or mint
- lemon juice to taste
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To make the Meatballs, mix the lamb thoroughly with all the other ingredients. Shape into small balls. To make the Gravy, heat the ghee or oil in a large, heavy saucepan. Brown the meatballs, remove from the pan and set aside. In the same pan fry the onions, garlic and ginger until soft and golden. Add turmeric, garam masala and chilli powder. Fry for 1 minute. Add tomatoes, salt and meatballs, cover and simmer for 25 minutes or until the gravy is thick. Stir in the chopped herbs and lemon juice.