Lamb Kofta Curry
Lamb (meatball) Kofta Curry is spicy meatballs in a creamy coconut curry. It can be as spicy or mild as per your taste. The gravy is made with a poppy seeds and coconut in south India and as an onion curry in the north. Since we are a Bangalore based family, my version is with coconut. The lamb meatballs will be the same for both curry versions. My sister in law Swayampradha taught me how to make these delicious foolproof koftas which remain soft but do not disintegrate in the curry.
Ingredients
Kofta ( Meatballs)
- 500 g finely minced/ground lamb (kheema)
- 100 g onion
- 4 green chillies
- 2 sprigs fresh coriander leaves (kothmir/cilantro)
- salt to taste
- 3 tbsp roasted channa powder (chickpea powder)
- 1 egg
Curry/Gravy
- 2 tbsp khas khas (poppy seeds)
- 1/3 cup grated coconut
- 100 g onion
- 8 cloves garlic (about 1 tablespoon)
- 1 tbsp chopped ginger
- 1 small tomato
- 1 tbsp coriander/dhaniya seeds
- 4 cloves
- 1" piece cinnamon
- 6 cashew nuts
- salt to taste
Servings: people
Instructions
- Soak the khas khas (poppy seeds) and cashew nuts in a little water.
- Grind all the ingredients for the curry/gravy until smooth. Set aside.
- Finely chop 100 grams of of onion, chillies and fresh coriander leaves. You can use a mixer or do it by hand.
- Mix with minced lamb, add roasted channa powder and enough egg to bind.
- Divide into small koftas (balls) and keep aside.
- Heat the curry paste with 500ml water and bring to the boil. Use less water if you want a thicker gravy.
- Drop the koftas (meatballs) gradually into the boiling curry and cook for 5 minutes or until done.
- Garnish with a little chopped coriander leaves and serve.