Description
Juicy, spiced lamb koftas simmered in a rich, creamy tomato-yogurt sauce, perfect for pairing with naan or rice. A comforting dish with deep Mughlai flavors.
Ingredients
Scale
- 500g ground lamb
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 green chili, finely chopped
- A handful of fresh cilantro, chopped
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1/2 cup plain yogurt
- 1 cup tomato puree
- 1/4 cup heavy cream
- 2 tablespoons cooking oil
- 1/2 cup water or stock
Instructions
- Heat a large skillet over medium-high heat and prepare your blender or food processor.
- In a bowl, mix together ground lamb, onion, garlic, ginger, green chili, cilantro, breadcrumbs, egg, salt, turmeric, garam masala, and cumin. Combine gently until everything is well mixed.
- Warm oil in the skillet. Shape the kofta mixture into small meatballs and fry them in batches until browned on all sides. Set aside.
- In the same pan, add a little more oil. Sauté garlic and ginger until fragrant. Stir in tomato puree, yogurt, turmeric, garam masala, and cumin. Simmer the sauce until thick and aromatic.
- Return the cooked koftas to the sauce. Add water or stock, then simmer for 10 minutes until the flavors meld.
- Stir in heavy cream just before serving for extra richness.
- Garnish with fresh cilantro and serve hot with naan or rice.
Notes
- Don’t overmix the kofta meat or they’ll turn out dense.
- Letting the kofta mixture rest before cooking helps them hold their shape.
- If your yogurt is very tangy, add a pinch of sugar to balance the sauce.
- The sauce tastes even better the next day after resting in the fridge.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: 630mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg