Lamb Kofta Curry

Lamb meat Kofta Curry:

Friday is the best day of the week for me because it's the starting of the weekend. On Friday at dinner I always made something special, Friday morning I thought to make a meatball and pasta my favorite. In the evening while having tea, I am watching a cooking documentary show on Netflix which is documented on Indian cooking.  They are showing  Delhi's street food, Parathawaligali, which is famous for parathas(Indian flatbread), kebabs, chats, Kochoris, mithais, I am just drooling. Believe me, I  got cravings for those things. I forgot about pasta, I started making paratha and with the meatballs, I made Kofta curry. My man who is not very fond of pasta was very happy seeing Kofta curry on the dinner table. 

Kofta which is famous in Asia and South Asian country is a form of meatballs. Chicken, lamb, beef, pork mince  or fish mince can be used depends on local food habits and religious taboos. For vegan dishes, Paneer and lots of vegetables also used to make koftas. Kofta curry is basically meatballs spiced with Indian spices and braised in spicy creamy flavored gravy. It is served with naan or paratha, rice or biriyani.

Course -  Main course

Cuisine - North Indian

Author - Usashi Mandal

Serving - 4 

Preparation time - 40 minutes 

Cooking time - 20 minutes

Some other meat dishes:
Galouti Kebab
Chicken Chaap
Chicken Rezala 

Ingredients:-

Making Koftas

2 cup of  lamb/goat meat mince

1 tbsp of Chickpea flour(besan)   

1 egg

1 tbsp ginger garlic paste

1 tsp chili powder

1 tsp garam masala powder

Vegetable oil for frying koftas

                                                                    

Making gravy

1 onion paste

1 tbsp ginger garlic paste

1 tomato puree

2 tbsp yogurt                                                

1 tsp coriander powder

1 tsp cumin powder

1 tsp turmeric powder

2 tsp chili powder

5 green chili paste

1 tsp black pepper powder        

2 tsp sugar

1 bay leaf

1  dried red chili

2 tsp garam masala 

powder(cardamom, cinnamon, clove)

2 tbsp ghee or butter

1 tsp Kasuri methi(dried fenugreek leaves)

Salt for seasoning

Method:-

Making koftas

1. In a bowl mix all ingredients of koftas except oil. Season with salt. Set aside for 30 minutes. 

2. After 30  minutes heat vegetable oil in a frying pan. 

3. Wet your hands. Take lemon size mixture and make round balls. Dip fry those balls in heated oil until lightly brown on both sides.

4. Drain in a paper towel, Keep aside.

Making gravy

1. In a skillet or kadhai heat ghee or butter. Roast dried chili and bay leaf then add onion paste. Fry until onion is golden brown. Add ginger-garlic paste and fry another 5 minutes. Add salt, tomato puree, turmeric, chili, coriander, cumin, black pepper powder, and chili paste. Saute until oil separates.

2. Add 1 cup of warm water. Gravy will not be runny it will be thick. Let it boil when it is bubbly add fried koftas. Cook for 10 minutes in low flame and cover the lid. 

3. Beat yogurt with garam masala powder and sugar.

4. Add yogurt paste on gravy, boil another 5 minutes, check the seasoning and sprinkle Kasuri methi.

5. Serve hot with parathas, naans or rice dishes.

Happy Cooking:)