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Lamb Kofta- Delicious!

Updated on February 20, 2012

Lamb Kofta- Delicious!

By Tony DeLorger © 2011

Lamb Kofta is basically a lamb meatball curry with an interesting hot but sweet flavour that is infused with spicy goodness. Again a favourite of my kids, Kofta is one of those curries you can enjoy again and again. I hope you enjoy my recipe, as well as a great accompaniment- Onion, Tomato and Coriander Raita.

Lamb Kofta

Meat- 500g of minced Lamb.

Ball Mix- 60g pealed and finely chopped Ginger (about 1 inch), 30g minced Garlic (1 1/2 tsp) 1 tsp Gnd. Cummin (8g), 1tsp Gnd. Coriander (8g), 1tsp Garam Masala (8g), 1 heap tbs dried Mint flakes.

Mix- Meat and spices well, then wet hands and make into small meatballs. Makes about 14 small balls. Lightly roll in flour and refrigerate.

Chop- 3 Onions (300g) into fine half rings.

Heat- 150ml ghee/oil in pot to be used.

Add- Onions, fry ‘til golden and translucent.

Add- Spices- 1tsp Chilli Powder (10g) or hotter if you wish, ½ tsp Turmeric (5g), 1 tsp salt (8g), 1 heap tbs Mint Flakes, 2 heap tsp of quality Stock Powder (24g). Stir in and cook for 1 minute.

Chop- 400g of pealed Tomatoes.

Add- Tomatoes plus 1 tbs of Tomato paste.

Add- 2 ½ cups of Water (600ml). Combine all in pot. Bring to boil then reduce to simmer.

Add- Meat Balls, gently stir then leave to simmer for about 30 minutes or until the balls are well cooked and the liquid has reduced and thickened.

Onion, Tomato and Coriander Raita

In a bowl mix ½ cup of white vinegar and ¾ cup of water, plus 1 ½ tsp of Caster sugar and ½ bunch of Coriander Leaves chopped finely. Chop up 1 small Spanish onion into fine ½ rings, plus chop up 2 large tomatoes into 2cm cubes. Blend all and enjoy with your curry.

Serves up to 4 people. Dish up with Basmati rice and pappadams. Hope you enjoy these pungent flavours of India.


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    • Tony DeLorger profile image

      Tony DeLorger 7 years ago from Adelaide, South Australia

      Vegeta is good, and I use unsalted Continental Powder also. I'd rather use real stock, but for curries the liquid volume is important and you don't always want too much. It does make you hungry talking about food. perhaps I should shut up, I've put on 5 kg.

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      Heidi Scheffler 7 years ago

      A little drizzle of thin cream makes for some extra richness to the sauce....if your in the mood? Vegeta is my personal choice of stock. What do you think Tony?? Does that sound good?? Want to share some more?? I am getting hungry?? B.