The ingredient of Lamb kofta
- 5 tablespoons olive oil
- four onions, peeled, very finely chopped
- three garlic cloves, beaten
- 2 tablespoons medium Malay curry powder*
- 1 tablespoon garam masala
- 1 teaspoon chilli powder
- 1 tablespoon tomato puree*
- 425g can diced tomatoes
- 800ml Massel pork stock (see Notes)
- 200ml coconut cream
- 1 cinnamon stick
- 8 cardamom pods, lightly beaten
- 700g lamb mince
- 2 tablespoons clean coriander, chopped
- 2 tablespoons fresh mint, chopped
- 1 egg
- half of lemon or lime, juiced
- Rice (see notes), to serve
The instruction how to make Lamb kofta
- Heat the oil in a big frying pan, add the onion and cook dinner over medium warmness, stirring, for 2-3 minutes until gently golden. Add the garlic, curry powder, garam masala and chilli powder. Cook, stirring, for 1-2 minutes to release the flavours. Transfer 1/2 the aggregate to a plate and set apart to cool.
- Add the tomato puree and diced tomato to ultimate onion mixture within the pan. Cook, stirring, for 2 minutes then add stock, coconut cream, cinnamon and cardamom. Stir to combine. Bring to the boil then flip off the heat, cover and set apart.
- Combine cooled onion aggregate with lamb mince, clean herbs and egg in a large bowl. Season with salt and pepper. Mix properly, then roll into approximately 30 walnut-sized balls. Place on a tray, cowl with plastic wrap and refrigerate for 30 minutes.
- Return sauce to stove over medium heat and produce to a simmer. Gently add kofta balls to the sauce and cook dinner, stirring from time to time (being cautious now not to interrupt up the balls), over very low warmness for 1 hour. Add lemon juice, garnish with chopped mint just before serving with rice.
Nutritions of Lamb koftafatContent: 782.486 calories
saturatedFatContent: 60 grams fat
carbohydrateContent: 22 grams saturated fat
sugarContent: 14 grams carbohydrates
fibreContent: 11 grams sugar
cholesterolContent: 45 grams protein
sodiumContent: 168 milligrams cholesterol