Spicy Lamb Meatballs Recipe

(keema kofta)

Ingredients

500 g	Lean lamb, cubed
3 pieces	Green chilies, sliced
1 cm	Ginger, finely chopped
1 tbsp	Coriander leaves, chopped (cilantro)
1 tbsp	Ghee or butter
1/4 tsp	Powdered cloves
1/4 tsp	Powdered mace
1/2 tsp	Salt
-	Garam masala, a pinch.
The Sauce:
60 ml	Whipped yogurt (available in Asian stores)
3 pieces	Onions, finely chopped
3 pieces	Tomatoes, finely chopped
2 tbsp	Cashews, raw
2 tbsp	Almonds, blanched
1 1/2 tbsp	Ghee or butter
1 tsp	Garlic, crushed
1 tsp	Ginger, crushed
1/2 tsp	Turmeric powder
1/2 tsp	Chili powder
1 tbsp	Fresh mint leaves, chopped
1 tsp	Salt
-	Garam masala, a pinch

Method :

Season lamb with chilies, coriander, ginger, spices and salt, keeping the ghee aside. Blend seasoned meat in food processor until very finely ground. Shape into balls approx. 2cm in diameter and saute in ghee or butter until browned, set aside.
To make the sauce, soak the cashews and almonds in hot water to cover for approx 10 minutes, then process to make a paste.
Heat the ghee and saute the onions until golden, add garlic, ginger, turmeric and chili and saute until the oil separates.
Add tomatoes and cook until they become soft and pulpy, then add the whipped yogurt and nut paste and simmer over low heat until the oil separates.
Add meatballs, cover the pan and simmer between 7 - 10 minutes, stirring gently but constantly.
Add half the chopped mint and salt to taste then garnish with remaining mint and garam masala.
Serve in a shallow bowl, garnished with a leaf of mint.

Asian Melting Pot

Subscribe to our FREE e-newsletter below