Friday, August 24, 2007

Lamb Kofta Curry

I immediately fell in love with this dish and crave it daily. It takes a little time to make, but well worth it! I would not recommend substituting beef for this recipe.
Lamb Kofta Curry

2 Pounds Ground Lamb
1 Jalapeno Pepper, Finely Minced
1 Garlic Clove, Finely Minced
1 Inch Piece Ginger, Finely Minced
1/2 Teaspoon Garam Masala
1 Teaspoon Ground Cumin
1/2 Teaspoon Salt
3 Tablespoons Chopped Cilantro

2 Tablespoons Vegetable Oil
½ Teaspoon Cumin Seeds
1 Onion, chopped
1 Garlic Clove, chopped
1 Inch Piece Ginger, Finely Minced
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
½ Teaspoon Salt
½ Teaspoon Chili Powder
1 Tablespoon Tomato Paste
12 Ounce Can Chopped Tomatoes

To make meatballs, mix all meatball ingredients in large bowl until well combined. Form meat into 2 inch balls. In large oiled frying pan over medium-hi heat cook meatballs until golden brown and cooked through, about 15 minutes. Remove from pan to a towel-lined plate and drain fat from pan.

To make the sauce, heat the oil and fry the cumin seeds until they sputter. Add the onion, garlic and ginger and fry for 5 minutes. Stir in the remaining sauce ingredients and simmer for 15 minutes.
Add the meatballs back to the pan, cover and simmer for 10 minutes. Garnish with sprigs of fresh cilantro and serve with rice.

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