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Masala lamb kofta curry
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Prep Time:
30 minutes
Cook Time:
105 minutes
Total Time:
135 minutes
Try this flavorful Masala lamb kofta curry by Dani Venn.
Ingredients:
  • 40.00 ml ghee or vegetable oil
  • 1 onion, finely diced
  • 4 cloves garlic, finely chopped
  • 5cm knob fresh ginger, finely chopped
  • 1 tsp whole cumin seeds
  • 2.00 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp chilli powder (optional)
  • 800g can diced tomatoes
  • 125.00 ml natural yoghurt
  • 5 potatoes, peeled, small dice
  • 500.00 ml frozen peas
  • 1/2 bunch mint leaves, to garnish
  • 800g lamb mince
  • 5.00 gm ground cumin
  • 2 tsp freshly minced ginger
  • 2 tsp freshly minced garlic
  • 4.80 gm salt flakes
  • 125.00 ml cashew nuts
Instructions:
  • In a non-reactive mixing bowl, combine the lamb mince with cumin, coriander, ginger, garlic, and salt flakes. Mix thoroughly using your hands for about 3 minutes to enhance the protein development. Shape mixture into golf ball-sized balls, then refrigerate for 1 hour to marinate.
  • In a small saucepan, combine cashew nuts, milk, and 1/4 cup of water. Simmer over medium heat for 10 minutes. Remove from heat and blend in a high-powered blender or food processor until smooth. Set aside.
  • In a large, deep frypan or saucepan over medium heat, melt 1 tablespoon of ghee or oil. Cook onions until translucent, then add ginger and garlic and cook for another 2 minutes, stirring occasionally. Stir in cumin seeds, coriander, turmeric, garam masala, and chili powder for 2 more minutes. Add tomatoes and mix well. Transfer the mixture to a food processor or blender and blend until smooth. Set aside.
  • Heat 1 tablespoon of ghee or vegetable oil in the saucepan/frypan over medium heat. Once hot, sear the lamb kofta until golden and caramelized on all sides. Return the pureed tomato mixture to the pan and simmer gently for 10-15 minutes, stirring and flipping the kofta occasionally for even cooking.
  • In a saucepan, bring water to a boil. Add potatoes and boil for 10-15 minutes until softened. Add peas during the last 3 minutes of cooking. Drain and set aside.
  • Combine cashew nut puree and yogurt with the kofta curry, then mix in the cooked potatoes and peas. Serve piping hot alongside steamed rice, and top with fresh mint for a delightful finishing touch.

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