Lamb Kofta

By Hari Ghotra · 60 min

Ingredients

Instructions

1. In a large bowl, mix the lamb mince with the salt, crushed cumin, chilli powder and garam masala, using your hands so the spices are evenly spread.
2. Rub a little oil on your hands, then roll small portions of the mixture into smooth meatballs (kofta). Set them aside and repeat with the rest.
3. Heat the oil in a frying pan and fry the kofta in batches until browned and crisp all over. Lift them out with a slotted spoon and drain on kitchen paper.
4. Heat the oil in a pan, add the onion and garlic and cook gently until the onion is a dark golden brown.
5. Lower the heat, add the ginger and chopped chilli, then add the tomatoes, salt, turmeric, fenugreek and chilli powder.
6. Stir and cook gently until the onion and tomato break down with the spices into a thick, aromatic paste.
7. Add the kofta 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. Let the kofta soak up the sauce for 5 to 10 minutes.
10. Stir in the garam masala and chopped coriander just before serving.

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

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