Lamb Kofta Curry
19 ingredients
4 steps
Ingredients
- None None FOR THE LAMB KOFTA
- 1 medium onion, coarsely chopped
- 1 piece (2 inches) ginger, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 1 small green chili pepper, coarsely chopped
- 1 2/3 lbs ground lamb
- 1/2 cup Greek yogurt
- 1 None egg, lightly beaten
- 1/2 tsp garam marsala
- None None FOR THE CURRY
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tbsp mild curry powder
- 1 can (15 oz) diced tomatoes
- 1/2 cup chicken stock
- 1 cup Greek yogurt
- 1 1/2 cups basmati rice
- 1/2 cup loosely packed fresh cilantro leaves
Directions
-
1For the lamb kofta, process onion, ginger, garlic and chili pepper in food processor until finely chopped. Transfer to large bowl. Stir in remaining ingredients. Roll mixture into 24 balls; place on tray. Cover and refrigerate for 1 hour.
-
2For the curry, heat oil in a large heavy-bottom saucepan on medium heat. Add onion, garlic and curry powder; cook, stirring, until onion has softened. Stir in tomatoes and stock; bring to a boil. Reduce heat to low; stir in yogurt.
-
3Add kofta to simmering sauce, turning to coat in sauce. Simmer, uncovered, for 40 mins, or until kofta are cooked through and sauce has thickened. Season to taste.
-
4Meanwhile, cook rice according to package directions. Sprinkle curry with cilantro and serve with rice.
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