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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


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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