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LAMB KOFTA onion ginger garlic green chili pepper ground lamb Greek yogurt egg garam marsala Curry vegetable oil onion garlic curry powder tomatoes chicken stock Greek yogurt Basmati rice cilantro
Viewed: 11 - Published at: 5 years agoIngredients
- None None FOR THE LAMB KOFTA
- 1 medium onion, coarsely chopped
- 1 piece (2 inches) ginger, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 1 small green chili pepper, coarsely chopped
- 1 2/3 lbs ground lamb
- 1/2 cup Greek yogurt
- 1 None egg, lightly beaten
- 1/2 tsp garam marsala
- None None FOR THE CURRY
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tbsp mild curry powder
- 1 can (15 oz) diced tomatoes
- 1/2 cup chicken stock
- 1 cup Greek yogurt
- 1 1/2 cups basmati rice
- 1/2 cup loosely packed fresh cilantro leaves
Method
- For the lamb kofta, process onion, ginger, garlic and chili pepper in food processor until finely chopped. Transfer to large bowl. Stir in remaining ingredients. Roll mixture into 24 balls; place on tray. Cover and refrigerate for 1 hour.
- For the curry, heat oil in a large heavy-bottom saucepan on medium heat. Add onion, garlic and curry powder; cook, stirring, until onion has softened. Stir in tomatoes and stock; bring to a boil. Reduce heat to low; stir in yogurt.
- Add kofta to simmering sauce, turning to coat in sauce. Simmer, uncovered, for 40 mins, or until kofta are cooked through and sauce has thickened. Season to taste.
- Meanwhile, cook rice according to package directions. Sprinkle curry with cilantro and serve with rice.
