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Lamb Kofta Recipes

Lamb Kofta in Makhni Curry sauce or Tomato curry sauce recipes

In India, Lamb or Goat meat is just referred to as Gosht. Also, Lamb and Mutton are used interchangeably, though Mutton is an older lamb. There are two aspects of Lamb Kofta Curries. The Lamb Kofta it self and the Kofta Curry Gravy. In my sauces I am using, Tomato puree for convenience. You may use fresh tomatoes. You can these recipe with mutton or beef as well.

Lamb Kofta

Traditionally, the balls are deep fried. We make the balls in a fashion similar to Italian meatballs and bake them in an oven. You can simmer them in compatible sauces described on this page or deep fry them and serve as appetizers.

 

Ingredients

1. Ground Lamb: 2 Pounds
2. Eggs Lightly beaten: 2
3. Finely Chopped Onions: 2 Large
4. Finely chopped Ginger: 1 Inch
5. Minced Garlic: 2 Tablespoons
6. Chopped Cilantro: 1/4 cup
7. Breadcrumbs: 1 cup
8. Cumin powder: 1/2 Tablespoon
9. Nutmeg: 1/2 teaspoon
10. Cinnamon powder: 1/2 teaspoon
11. Black Pepper Ground: 1/2 teaspoon
12. Salt: 1/2 teaspoon

 

Method

Step 1:  Mix all ingredients together. Knead them like dough. Let it rest about 20 minutes at room temperature.
Step 2:  Knead the mixture again. Make "golf ball" size balls. Place the balls on a cookie sheet. Put about 1/2 cup of water in the pan.
Step 3: Pre-heat oven to 350 F. Bake the balls for 25 minutes. 
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Makhni Curry Sauce

 

Ingredients

1. Ghee/Cooking oil: 1/4 Cup
2. Chopped Onions (Preferably ground): 2 Cup
3. Minced Garlic: 1/2 cup
4. Tomato Puree: 2 Cups
5. Dahi (Yogurt): 1 Cup
6. Cumin Powder: 1 Tablespoon
7. Coriander Powder: 1 Tablespoon
8. Cinnamon Powder: 1 teaspoon
9. Ground Cloves: 1 teaspoon
10. Ginger Chopped: 1 Inch
11. Bay Leaf: 3
12. Black Cardamom pods: 2 
13. Heavy Whipping cream: 2 Cups
14. Butter: 1/4 Cup
15. Degi Mirch (Paprika): 1 teaspoon
16. Ground Lal Mirch (Cayenne Pepper): 1 teaspoon
17. Ground Kali Mirch (Black pepper): 1/2 teaspoon
18. Salt: 1-1/2 teaspoon

 

Method

Step 1:  In a heavy pot, heat oil. Sautee the onions to clear.
Step 2:   Add ingredients 3 to 12 bring it to a boil. The yogurt may curdle. Don't worry about it. 
Step 3: Stir in remaining ingredients. Bring to a boil. Simmer to a nice gravy consistency.
Step4: Add Lamb balls. Bring to a boil. Turn down heat. Simmer 20 minutes. Turn off heat. Garnish with fresh chopped Cilantro
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Tomato Curry Sauce

This is a bright red color sauce, can be made very hot depending on your taste. The following recipe will result in medium heat.

 

Ingredients

1. Ghee/Cooking oil: 1/4 Cup
2. Chopped Onions (Preferably ground) 2 Cup
3. Minced Garlic: 1/2 cup
4. Turmeric Powder: 1/4 teaspoon
5. Cumin Powder: 1 Tablespoon
6. Coriander Powder: 1 Tablespoon
7. Cinnamon Powder: 1 teaspoon
8. Ground Cloves: 1 teaspoon
9. Ground Nutmeg: 1/8 teaspoon
10. Ginger Chopped: 1 Inch
11. Ground Lal Mirch (Cayenne Pepper): 1 teaspoon
12. Salt: 1-1/2 teaspoon
13. Bay Leaf: 2
14. Black Cardamom pods: 2
15. Kasoori Patta: 1 Tablespoon
16. Tomato Puree: 2 Cups
17. Water: 2 Cups
18. Degi Mirch (Paprika): 1 teaspoon

 

Method

Step 1:  In a heavy pot, heat oil. Sautee the onions to clear.
Step 2:   Turn down heat. Add ingredients 3 to 15. Slowly fry the mixture for three minutes. 
Step 3: Add tomato puree. Bring to a boil. Turn down heat and keep stirring. It will result in a spicy paste till the paste is shiny/oily.
Step 4: Add Water and Degi Mirch. Bring to a boil.
Step5: Add Lam balls. Bring to a boil. Turn down heat. Simmer 20 minutes. Turn off heat. Garnish with fresh chopped Cilantro

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