LAMB MEATBALLS IN A SPICY SAUCE
Complete Indian Cooking
by Meena Pathak
This is very much a speciality of the northwest region and was originally introduced by the Mughal emperors. There are many variations but this is my preferred recipe.
Serves 4
Lamb Meatballs In A Spicy Sauce
Kheema kofta curry
For the koftas:
• 250 g (9 oz) minced lamb
• 75 g (3 oz) onions, chopped
• 1 tablespoon garlic pulp
• 1 tablespoon ginger pulp
• 3/4 teaspoon chilli powder
• 1 teaspoon ground coriander
• 2 tablespoons chopped fresh coriander
• 1 egg, beaten
• salt, to taste
For the sauce:
• 2 tablespoons tomato puree
• 75 g (3 oz) natural yogurt
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 tablespoon garlic pulp
• 2 teaspoons ginger pulp
• 1/2 teaspoon ground turmeric
• 3/4 teaspoon chilli powder
• salt, to taste
• 3/4 teaspoon garam masala
Directions
To make the koftas, place the minced lamb in a food processor or blender and process for about 1 minute. Remove and set aside in a large bowl.
Place the onions, garlic, ginger, chilli powder, ground coriander and half of the chopped fresh coriander in the food processor and blend together for about 1 minute. Combine with the minced lamb. Add the egg, season and set aside for 1 hour.
To make the sauce, whisk together the tomato puree and yogurt. Set aside. Heat the oil in a pan and when hot, add the cumin seeds and
bay leaf. When the seeds begin to crackle add the garlic and ginger. Cook, for 1 minute. Add the turmeric and chilli powder and then the yogurt mixture. Add salt and cook for a further 2 minutes.
Take small balls of mince mixture and shape into small koftas (round ball shapes) using well- greased hands. Return the sauce to a high heat and add the koftas. Cover and cook for about 15 minutes, stirring occasionally.
Serve hot, sprinkled with the garam masala and remaining chopped coriander.
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