Lamb Kofta

By Hari Ghotra · 50 min

Ingredients

Instructions

1. In a large bowl, mix the lamb mince with the salt, cumin, chilli powder and garam masala, using your hands to spread the spices evenly.
2. Rub a little oil on your hands so the mixture does not stick.
3. Roll small portions of the meat between your palms into smooth meatballs. Set them aside and repeat with the rest of the mixture.
4. Heat the oil in a frying pan and fry the koftas in batches until browned and crisp all over. Lift them out with a slotted spoon and drain on kitchen paper.
5. In a pan with the oil, cook the onion and garlic gently until the onion turns a dark golden brown.
6. Reduce the heat, add the ginger and chopped chilli, then add the tomatoes, salt, turmeric, fenugreek leaves and chilli powder. Stir and cook gently until the onions and tomatoes break down into a thick, aromatic paste.
7. Add the koftas to the pan and coat them in the sauce for a few minutes.
8. Add enough boiling water to reach the sauce consistency you want. Bring to the boil, then turn off the heat.
9. Leave the koftas to soak up the sauce for 5 to 10 minutes.
10. Stir in the garam masala and coriander just before serving.

Summarized from Hari Ghotra's video. Watch it for the details.

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