Masala Lamb Kofta Curry

Dani Venn shares this delicious Masala lamb kofta curry.

The ingredient of Masala Lamb Kofta Curry

• 2 tbsp ghee or vegetable oil
• 1 onion finely diced
• 4 cloves garlic finely chopped
• 5cm knob fresh ginger finely chopped
• 1 tsp whole cumin seeds
• 1 tsp ground coriander
• 1 2 tsp ground turmeric
• 1 2 tsp garam masala
• 1 2 tsp chilli powder optional
• 800g can diced tomatoes
• 1 2 cup natural yoghurt
• 5 potatoes peeled small dice
• 2 cups frozen peas
• 1 2 bunch mint leaves to garnish
• 800g lamb mince
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp freshly minced ginger
• 2 tsp freshly minced garlic
• 2 tsp salt flakes
• 1 2 cup cashew nuts
• 1 2 cup milk

The Instruction of masala lamb kofta curry

• place lamb mince in a non reactive mixing bowl add cumin coriander ginger garlic and salt flakes mix well with your hands to combine work mixture for about 3 minutes to develop the protein in the meat which will make the mixture stay together roll into equal golf ball sized balls set aside in fridge for 1 hour to marinate
• place cashew nuts milk and 1 4 cup of water in a small saucepan place over medium heat and bring to a simmer for 10 minutes remove from heat place in high powdered blender or food processor and process till a smooth puree forms set aside
• place a large deep frypan or saucepan over medium heat add 1 tablespoon of ghee or oil when melted add onion and cook till translucent add ginger and garlic and cook for a further 2 minutes stirring occasionally add cumin seeds coriander turmeric garam masala and chilli powder and cook stirring the mixture for a further 2 minutes add tomatoes and stir well to combine pour mixture into a food processor or blender and process till a smooth puree forms set aside
• place 1 tablespoon of ghee or vegetable oil into the same saucepan frypan over medium heat when hot add lamb kofta and cook until golden and caramelised on each side add pureed tomato mixture back into the saucepan and simmer on medium u2013 low heat for 10 15 minutes stirring and turning kofta occasionally to ensure even cooking
• place medium saucepan filled with water over high heat and bring to the boil add potatoes and boil for 10 u2013 15 minutes until potatoes are a softened then add peas during the last 3 minutes drain and set aside
• add cashew nut puree and yoghurt to the kofta curry then add cooked potatoes and peas and stir to combine serve hot with steamed rice and garnish with mint

Nutritions of Masala Lamb Kofta Curry

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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