Lamb Kofta Curry Recipe
Enjoy over rice, quinoa, couscous, with a roti (also known as chapati – a round flatbread from India) or by itself.
1 lb lean ground lamb
1 SugarRoti Lamb Nu Spice Package
3 tablespoons olive oil or ghee (clarified butter)
1 medium yellow onion, finely chopped (approx. 2 cups)
3 medium tomatoes, roughly chopped (approx. 3 cups)
1 tablespoon tomato paste
2 ½ cups water (or your favorite broth)
1 medium serrano chili, finely chopped (remove seeds for a milder spice)
sour cream or yogurt, to taste
¼ cup fresh mint, chopped
In a medium bowl, mix together the ground lamb and egg. Form mixture into approx. 24 meatballs, each about the size of a walnut shell. Set aside until ready to cook.
Heat oil in a large saucepan over medium heat. Add SugarRoti Lamb Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
Add onions, tomatoes, tomato paste, serrano and sauté until tender. Stir in 1 ¼ cups of water, cover and simmer (5-10 min).
Remove from heat and remove curry leaves. Using an immersion blender or in small batches in your blender, blend sauce until smooth. Return pan to medium heat and add remaining 1 cup of water and meatballs. Cover and simmer until meatballs are tender and cooked through (15-25 min).
Stir in sour cream or yogurt and garnish with chopped mint before serving.