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Lamb kofta
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Prep Time: 50 minutes
Cook Time: 60 minutes
Total Time: 110 minutes
Spicy Malay curry powder enhances flavor of lamb kofta.
Ingredients:
91.00 gm olive oil
4onions, peeled, very finely chopped
3garliccloves, crushed
20.00 gm medium Malay curry powder*
20.00 ml garam masala
1 tsp chilli powder
20.00 ml tomato puree*
Mutti Polpa Finely Chopped Tomatoes400g
800ml beef stock (see Notes)
200ml coconut cream
1cinnamon stick
8cardamom pods, lightly crushed
700g lamb mince
40.00 ml fresh coriander, chopped
40.00 ml fresh mint, chopped
1/2 lemon or lime, juiced
Rice (see notes), to serve
Instructions:
In a large frying pan, warm the oil over medium heat, then sauté the onion until lightly golden, about 2-3 minutes. Stir in the garlic, curry powder, garam masala, and chili powder, cooking for an additional 1-2 minutes to enhance the flavors. Remove half of the mixture to a plate and let it cool.
Combine tomato puree and diced tomato with the remaining onion mixture in the pan. Stir and cook for 2 minutes. Add stock, coconut cream, cinnamon, and cardamom, stirring to combine. Bring to a boil, then cover, turn off the heat, and set aside.
Mix together the cooled onion mixture, lamb mince, fresh herbs, and egg in a large bowl. Season with salt and pepper, ensuring flavors are well incorporated. Shape the mixture into approximately 30 walnut-sized balls, then chill on a tray covered with plastic wrap in the refrigerator for 30 minutes.
Place the sauce back on the stove over medium heat until it simmers. Carefully introduce kofta balls into the sauce and simmer on very low heat for 1 hour, stirring occasionally without breaking them apart. Right before serving with rice, sprinkle with lemon juice and garnish with chopped mint.