🥘Lamb Kofta Curry🥘

Name: How to cook 🥘Lamb Kofta Curry🥘 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12-15 servings
Cuisine: Us

Introduce

Chef :

Irum Zaidi Home Cooking

🥘Lamb Kofta Curry🥘

This lamb Kofta curry recipe is a must try with family or friends. We are sure that everyone will be asking for more.

Ingredient

Food ration :

12-15 servings

Cooking time :

1hr -15min

1 kg

mince lamb, mutton, chicken or beef (25% fat)

fresh coriander leaves chopped

2 tsp

tblsp whole coriander seeds (dry roasted)

tblsp white cumin seeds (dry roasted)

tblsp gram flour (dry roasted)

Fried onions medium sized (grinded)

tomato (grinded medium sized or half can tomato)

1 tsp

& 1/2 cup water or as required

Cooking instructions

* Step 1

In a non-stick pan add 2 tblsp whole coriander seeds, 2 tblsp white cumin seeds and 4 tblsp gram flour cook in a low flame stir continuously until fragrant. When it's cool completely grind to a fine powder and set aside.

* Step 2

In a chopper, add ginger garlic paste, onions all dry spices under below the list of meatballs ingredients green chillies and fresh coriander leaves until just combined. Now add in a chopper lamb mince along with gram flour roasted mixture mix until well combined.

* Step 3

Grease the hands with oil, take a mixture and make meatballs of equal sizes (makes 23-24). Heat up the oil in a non-stick pan low to medium flame add all the meatballs until light golden colour stir gently after 5-6 minutes turn other side and cook 5 minute take out in a large bowl.

* Step 4

In a same oil add grinded onion and mix well and cook for 4-5 minutes. Add grinded tomato, mix well and cook for 2-3 minutes. Add all dry spices under below the list of gravy ingredients and mix well and cook for minute or so. Add yogurt, mix well and cook for 4-5 minutes. Add water, mix well and bring it to boil, cover and cook on low flame for 4-5 minutes.

* Step 5

Now add meatballs and gently mix. Cover and cook on low flame for 12-15 minutes. Add fresh coriander and green chilli, cover and simmer for 2 minutes. Garnish with fresh coriander & serve hot!