Kofta Curry

Instructions

1. In a bowl, mix ground lamb with half of the chopped onions, half of the minced garlic, half of the grated ginger, one chopped green chili, 1 tsp coriander powder, 0.5 tsp cumin powder, 0.5 tsp salt, and 0.5 tsp garam masala.
2. Form the mixture into small meatballs, approximately 2.5 cm in diameter.
3. Heat 2 tbsp of oil in a pan over medium heat and fry the meatballs until browned on all sides. Remove and set aside.
4. In the same pan, add the remaining oil and sauté the remaining onions until golden brown.
5. Add the remaining garlic, ginger, and green chili to the pan and sauté for another minute.
6. Stir in the remaining coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for 2 minutes.
7. Add the tomato puree and cook until the oil separates from the mixture.
8. Lower the heat and add the whisked yogurt, stirring continuously to prevent curdling.
9. Add water and bring the mixture to a simmer.
10. Gently place the meatballs into the sauce, cover, and simmer for 20 minutes.
11. Garnish with chopped cilantro and serve hot.

Prep

• Thaw ground lamb if frozen