I’ve never tried my hand at cooking an authentic Indian dish. It thickens up curries so well and adds that hint of earthy nutty flavor to curries. I'm Saima and I love making Indian food that's healthy, tasty and fuss-free. Don’t ask me why. Here I go again! Your email address will not be published. Here is a spicy lamb recipe for Kofta Kari, a dish from the Indian subcontinent. This is the hack I mentioned at the beginning of my post. Take the minced meat in a large bowl. Make it with ground lamb or gluten free. I can’t wait to make it! While simmering you can make the cashew paste. We make this at least once a month. Do mince half a small onion and add it to the ground meat when making the koftas. Although it’s not yet 9am, I could eat some of your koftas. Creamy and delicious! I. Allow them to come to room temperature. You need three big onions for the curry, but the good thing is that only one of them needs to be fried, the other two are ground to a paste. Degrees of intensity and spices in the  mix varies, and most houses in India have their own curry recipe. If you feel that the meatballs are sticking slightly to the bottom, gently shake the vessel to move them around, but don't use a spoon to do this. However, as I'm always looking for ways to make my recipes easier, I will share a few hacks to ease things on this one too, even if just a tad bit. Love the fact that you used kasuri methi in the gravy..I am making the gravy your way next time I make mutton kofte!Thanks for sharing!Off to Dara’s blog now. You may add about 1/2 cup water and simmer the sauce. Lovely post Prerna. I couldn't figure out if the plant needs more water or less and I thought all was lost until yesterday when I noticed several tiny little ovules of figs suddenly coming out from the sides. Keep reading:). Kofta curry or Indian-style meatballs in a thick sauce made with ground lamb, onions, yogurt, chickpea flour and lots of spices. Your email address will not be published. and yes you cannot do w/out the kasuri methi. Place a broad, heavy-bottomed dutch oven on medium heat on the cooktop and add the cooking oil and the whole spices. Instead of lamb, I cooked it with equal amounts of ground chicken and ground turkey and followed the rest of the recipe. Although this dish calls for lamb, feel free to use beef or turkey.

Kofta Kari or kofta curry is a traditional meat dish of  Northern India and Pakistan according to my dear former classmate from Pakistan. I got emails asking for a meaty kofta curry. Learn how your comment data is processed. Love meat koftas! I am surly trying it out this weekend. Stick the platter of unused meatballs in the freezer and when they freeze, transfer them to a ziploc bag and put the bag in the freezer again. Required fields are marked *. Comforting and full of wonderful flavors. Yum yum….I can imjust imagine how creamy this will be! yields: 12  individual meatballs / about 4 servings, 2 teaspoons chili powder (using a hot chili powder such as the Kashmiri chili type), 2 tablespoon ginger root, peeled and grated, enough vegetable oil for shallow frying + 1 tablespoon.


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