Lamb Kofta Recipe
12.5 هزار بار بازدید -
10 سال پیش
-
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Juicy, succulent little spice bombs bursting with flavour in a soupy tomato sauce.
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Kofta are subtly spiced lamb balls, fried and then added to a full-flavoured, thick tomato sauce. If you think Swedish meatballs are good then these are going to blow your mind.
There are many different varieties of Kofta from those made with meat to lentils to paneer, but they’re all pretty tasty.
I love to cook this with the children, and they, in turn, LOVE getting their hands in the bowl to make up the Kofta. The sauce can be made nice and thick or you can make it thinner by adding a dash of hot water. A fun, tasty, easy meal. Give it a go.
Ingredients
Kofta
400g lamb mince
2 tbsp oil
1 tsp salt
1 tsp cumin seeds, crushed
1 tsp chilli powder
2 tsp garam masala
Masala Sauce
1 tbsp oil
1 large onion, finely chopped
2-3 cloves of garlic, finely chopped
2 tsp ginger, grated (3-4cm)
1 tsp salt
1 tsp turmeric
1 tsp dried fenugreek leaves
1 chilli, chopped
½ tsp chilli powder
200g or ½ tin of plum tomatoes
1 tsp garam masala
Handful fresh coriander, finely chopped
Method
In a large mixing bowl add the lamb mince, salt, cumin, chilli powder, garam masala, and mix using your hands to ensure the spices are evenly distributed.
Rub a little oil onto your hands to stop the mixture sticking to your hands.
Take a small amount of the meat and roll in your palms to make a meatball. Ensure it is smooth all over and set to one side.
Repeat with the rest of the mixture.
Heat the oil in a frying pan. Carefully fry the meatballs (kofta) in batches so they brown and crisp up all over.
Remove the kofta using a slotted spoon and set them on some kitchen paper to drain.
Heat the oil in a pan and stir in the onions and garlic and gently cook down until the onions turn a dark golden brown colour.
Reduce the heat and add the ginger and chopped chilli, stir and add the tomatoes, salt, turmeric, fenugreek and chilli powder.
Stir together and leave to cook gently so the onions and tomatoes melt together with the spices creating a wonderfully thick aromatic paste.
Add the kofta to the pan and coat with the sauce for a few minutes.
Add enough boiling water to get the consistency of sauce you want. Bring it all to the boil and turn the heat off.
Leave the kofta to absorb the juices from the sauce for 5-10 minutes.
Throw in the garam masala and coriander before serving.
Juicy, succulent little spice bombs bursting with flavour in a soupy tomato sauce.
See More At - http://hari.is/1xTZrtu
Subscribe to my channel here: http://hari.is/1O8ksnX
For more great recipes check out my website: http://www.harighotra.co.uk/
Follow me:
on Instagram: harighotra
on Facebook: hari.ghotra
on Twitter: HariGhotra
Kofta are subtly spiced lamb balls, fried and then added to a full-flavoured, thick tomato sauce. If you think Swedish meatballs are good then these are going to blow your mind.
There are many different varieties of Kofta from those made with meat to lentils to paneer, but they’re all pretty tasty.
I love to cook this with the children, and they, in turn, LOVE getting their hands in the bowl to make up the Kofta. The sauce can be made nice and thick or you can make it thinner by adding a dash of hot water. A fun, tasty, easy meal. Give it a go.
Ingredients
Kofta
400g lamb mince
2 tbsp oil
1 tsp salt
1 tsp cumin seeds, crushed
1 tsp chilli powder
2 tsp garam masala
Masala Sauce
1 tbsp oil
1 large onion, finely chopped
2-3 cloves of garlic, finely chopped
2 tsp ginger, grated (3-4cm)
1 tsp salt
1 tsp turmeric
1 tsp dried fenugreek leaves
1 chilli, chopped
½ tsp chilli powder
200g or ½ tin of plum tomatoes
1 tsp garam masala
Handful fresh coriander, finely chopped
Method
In a large mixing bowl add the lamb mince, salt, cumin, chilli powder, garam masala, and mix using your hands to ensure the spices are evenly distributed.
Rub a little oil onto your hands to stop the mixture sticking to your hands.
Take a small amount of the meat and roll in your palms to make a meatball. Ensure it is smooth all over and set to one side.
Repeat with the rest of the mixture.
Heat the oil in a frying pan. Carefully fry the meatballs (kofta) in batches so they brown and crisp up all over.
Remove the kofta using a slotted spoon and set them on some kitchen paper to drain.
Heat the oil in a pan and stir in the onions and garlic and gently cook down until the onions turn a dark golden brown colour.
Reduce the heat and add the ginger and chopped chilli, stir and add the tomatoes, salt, turmeric, fenugreek and chilli powder.
Stir together and leave to cook gently so the onions and tomatoes melt together with the spices creating a wonderfully thick aromatic paste.
Add the kofta to the pan and coat with the sauce for a few minutes.
Add enough boiling water to get the consistency of sauce you want. Bring it all to the boil and turn the heat off.
Leave the kofta to absorb the juices from the sauce for 5-10 minutes.
Throw in the garam masala and coriander before serving.
10 سال پیش
در تاریخ 1393/10/22 منتشر شده
است.
12,500
بـار بازدید شده