Lamb Kofta

Inspiration: When it comes to Indian food, I can truly never get enough. I have just a handful of curries that I make over and over again at home, but I’d love to have many more recipes stashed away in my back pocket. So here’s to that goal.

What We Loved: This was a nice mild curry that was different than many of the other curries that we’ve eaten or made. A lot of times I’ve found that curries are very spicy, complex, and heavy (which I love), but this one had a nice mellow flavor that was a good chance of pace. I feel like the meaty, earthy flavor of lamb always goes so perfectly in curries, and we both really loved that the lamb was in the form of meatballs in this curry (meatballs are the best!). The lamb paired very well with the creamy sauce and the slightly understated flavor of the turmeric and other seasonings. We ate this curry alongside some simply buttered and salted green beans for a lovely meal.

Tips: The coconut milk definitely added just a touch of sweetness to this dish. If you want to avoid that, you could use cream or half and half instead. I also mistakenly added twice as much turmeric as needed (1 teaspoon instead of 1/2), so my dish might look a little more yellow than yours. I listed the correct amount in the recipe below.

Lamb Kofta
Source: Adapted from The Essential Asian Cookbook (Jane Bowring, Editor) 
Serves: 2-3

For the Meatballs
1 lb ground lamb
1/2 small onion, very finely diced
1 jalapeno, very finely diced
1 teaspoon ginger, minced
1 large clove garlic, minced
1/2 teaspoon ground cardamom
Kosher salt and black pepper, to taste

For the Sauce
1/2 small onion, finely sliced
1 jalapeno, very finely diced
1 teaspoon ginger, minced
1 large clove garlic, minced
1/2 teaspoon turmeric
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon chili powder
Kosher salt, to taste
1 tablespoon vinegar
Scant 3/4 cup water
5 oz coconut milk
3 oz Greek yogurt (I use Fage 0%)
Cilantro, to garnish

1. To form the meatballs, mix all of the ingredients together in a bowl. Roll into small meatballs (I was able to make 20) and place on a plate.

2. Heat a good pat of butter in a saute pan. Add the meatballs, and brown on all sides. Remove from the pan and set aside.

3. Heat another pat of butter in the pan if necessary. Add the onion, jalapeno, ginger, garlic, and turmeric. Stir to combine, and cook until the onions are softened.

4. Add the coriander, cumin, chili powder, Kosher salt, vinegar, and water to the pan. Gently return the meatballs to the pan. Cover and simmer for 30 minutes.

5. Mix in the coconut milk and yogurt, and simmer uncovered for about 10-15 minutes more, until the sauce is nice and thickened.

6. Serve garnished with cilantro.

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