Keep reading:). Mmm! This website uses cookies to improve your experience while you navigate through the website. Place the cashews and 1 Tbsp of olive oil in a small food processor and grind into a chunky paste. As with all good tomato based sauces, this will taste even better the next day – To ensure your meatballs and sauce have a real depth of flavour (and avoid having to spend 3 hours making dinner in a single setting), you want to make this the night (or two) before you plan to eat it. I’ve never tried my hand at cooking an authentic Indian dish. Lamb kofta or kofte as they are also known are a delicacy usually served during formal dinners in Indian and Pakistani homes. Yours look much more interesting with all those spices. Thanks for your awesome recipe. 2. I'm on my way to Brooklyn, NY this week to attend the Saveur Food blog awards. Grease your hands with a little oil, take a small lemon-sized portion of the mince in your hands and shape into a ball. Looks so cozy, comfort food I can use some kofta since it is raining here and looks gloomy…, Can I used frozen fenugreek leaves? Divide the meat into 12 parts and shape each into a ball with your hands. Exact quantities of all ingredients are mentioned in the recipe card a little further down in the post. Indian Ambrosia uses cookies to improve your experience. Add little or less chili powder depending on how hot you would like it. Yup, lamb kofta kari. Add turmeric powder, coriander-cumin powder, chili powder, salt to taste and garam masala and stir. These cookies do not store any personal information. These meatballs look delicious! Place a broad, heavy-bottomed dutch oven on medium heat on the cooktop and add the cooking oil and the whole spices. How fun to hear you are guest posting at Cookin’ Canuck, I will dash over there now. Cashews. The koftas will be soft on the inside when you follow the simple tip that I have provided in this post, in sha ALLAH. It should have no excess water or the koftas will lose shape or break later when put in the curry. This looks like a fantastic Indian dish! Uncover and stir in between. You can do the same to save time. I would love to hear from you about your cooking adventures! Filed Under: Appetizers, Indian, Main Dishes, Pakistani, Paleo Diet Tagged With: beef, curry, fenugreek, lamb. I love any curry with the addition of kasuri methi……and cashews too. I just followed you on all of your social media, and will be pinning and sharing this delicious recipe on my Facebook page later today. yields: 12  individual meatballs / about 4 servings, 2 teaspoons chili powder (using a hot chili powder such as the Kashmiri chili type), 2 tablespoon ginger root, peeled and grated, enough vegetable oil for shallow frying + 1 tablespoon. A few ingredients or spices must be different but the comfort and warmth you get with those meatballs you will find the same here. 1. For the gravy: Heat oil in a pan and add the cumin seeds. Now the curry sauce is prepared the same way as you do in any other Indian curry with onion, ginger and garlic as the base. Leave me a comment! Cry. My recipe contains a surprise ingredient, not a secret ingredient, just clarifying. I can’t wait to make it! This looks absolutely wonderful. Stir until lightly browned and fragrant. GORGEOUS photography and food styling! Set them aside. 1 lb ground lamb. Ever since I learn from my friend’s mother about adding cashews (like what you have done) to lamb curry, I have been using this “secret” quite often. Our site contains affiliate links to help maintain our publishing activities. This lamb kofta curry is one that won’t take hours to cook and guess what, it doesn’t require you to brown the kofta (meatballs) either. Beautiful recipe!! Thanks for sharing such valuable post. Don’t even get intimidated with the name because this is nothing but an Indian version of meatballs.

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