A wealthy, fragrant curry that includes tender lamb meatballs (koftas) simmered in a creamy coconut sauce. This dish combines the boldness of Indian spices with the smoothness of coconut milk, creating an ideal stability of flavors. Prepared in beneath an hour, it is each comforting and spectacular.
Lamb Kofta Curry brings collectively two beloved components of Indian cooking – spiced meatballs and a flavorful curry sauce. The meatballs are seasoned good, and the sauce has that good mixture of spices, tomatoes, and coconut milk. I discovered this recipe from my grandmother, and it’s turn out to be my go-to dish for household dinners.
In regards to the Recipe
This recipe strikes an ideal stability between ease and taste. The meatballs keep tender and juicy, whereas the sauce is wealthy with out being heavy. It’s easier than you may assume – if you may make meatballs, you may make this curry. The coconut milk provides a beautiful creaminess that brings every thing collectively.
Lamb Kofta Curry
Serving and Storing Solutions
Serves 4 folks. Whole prep and cooking time: 45 minutes. Serve sizzling with rice or naan bread. Leftovers hold properly within the fridge for 2-3 days. Reheat gently on the range or within the microwave, including a splash of water if wanted.
Nutrient Advantages
Lamb offers protein, iron, and vitamin B12. The spices like turmeric have anti-inflammatory properties. Coconut milk presents wholesome fat. This dish is of course gluten-free and filled with vitamins that hold you feeling happy.
Lamb Kofta Curry
A wealthy, fragrant curry that includes tender lamb meatballs (koftas) simmered in a creamy coconut sauce. This dish combines the boldness of Indian spices with the smoothness of coconut milk, creating an ideal stability of flavors. Prepared in beneath an hour, it is each comforting and spectacular.
Elements
- 200 gms Minced Lamb – 200 gms
- 1 tsp Garam Masala Powder – 1 tsp
- 1 clove Garlic (crushed)
- Salt as per style
- Black Pepper Powder as per style
- 3 to 4 tsp Oil – 3 to 4 tsp
For the Sauce:
- 3 tsp Oil
- 1 Onion (finely sliced)
- 1 tsp Ginger Garlic Paste
- 1/2 tsp Turmeric Powder
- 1 1/2 tsp Tandoor Masala Powder
- 200 gms Tomatoes (finely chopped or crushed)
- 1/2 cup Thick Coconut Milk
- Water as required
Directions
-
Mix the lamb, garam masala powder and garlic in a bowl.
-
Sprinkle some salt and black pepper powder.
-
Combine properly.
-
Form the combination into small balls.
-
Warmth oil in a shallow frying pan over medium flame.
-
Shallow fry the koftas till golden brown on all sides.
-
Take away and hold apart.
-
To the identical pan, add 3 tsp oil.
-
Saute the onions and garlic for a minute or two.
-
Pour 1/4 cup of water and add the ginger garlic paste, turmeric powderand tandoori masala powder.
-
Stir properly and simmer.
-
Add the tomatoes to the pan.
-
Add the coconut milk and simmer for one more 3 to five minutes.
-
Add the koftas and simmer till cooked.
-
Serve with sizzling rice or naan.
Join our e-newsletter
Incessantly Requested Questions
Can I make the koftas forward of time?
Sure. Form and fry the koftas as much as a day forward. Retailer within the fridge and add to the sauce when reheating.
Is that this curry very spicy?
The warmth stage is reasonable. You possibly can regulate the spices to make it milder or spicier.
Can I freeze this curry?
Sure. Freeze for as much as 3 months. Thaw in a single day within the fridge and reheat gently on the range.
