Regularly and generally, it is just akin a habit I settle for mutton (Almond Spicy Mutton Varuval, Dalca/Mutton Dhal Curry, Masala Mutton Curry & Pepper Mutton Curry). Every now and then, well, lamb is a choice. The next question is of course what to do the lamb I bought (Lamb Curry Noodles & Lamb Stew)? Safest and always a welcoming moment is definitely a thick curry (Spicy Tofu Curry & Egg Vindaloo), yet this is my first time of making kofta. Kofta is basically made with mince meat (Mutton Ball Soup), mixed with spices and shaped into meatballs. Koftas can be fried, grilled, steamed, baked or into a spicy curry. And if you are in search of a kofta curry recipe, millions will pop out, of course I will appreciate your hands-on to this recipe of mine. Neither spectacular nor unique but assured tried, tested and all lines clear. Kofta in a spicy, tangy and scented with curry leaves curry goes so well with Tomato Rice, Cucumber Yogurt Salad and the other option is perhaps drenched with Nandu Rasam.
For the kofta
350g minced lamb
1/2 inch ginger - chopped
5 garlic - chopped
Salt for taste
For the curry paste
1 tsp garlic paste
1 tbsp shallot paste
2 tbsp plain chili powder
1/2 tbsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
1 1/2 tsp turmeric powder
*** mix all these ingredients with a little water and keep aside
Spices - 2 sticks of cinnamon, 1 star anise and 5 cloves
1 large tomato - sliced
2 tbsp yogurt
2 sprigs curry leaves
1/4 cup oil
salt for taste
1/2 liter water
Mix all the ingredients for kofta, pinch bit by bit, shape into small balls/rolls and keep aside.
Heat oil and when heated, fry spices for a min.
Add curry paste and cook until aromatic and oil splits.
Add tomato and curry leaves, stir for a couple of times.
Pour water, stir again and simmer to heat.
Then gently drop the kofta one by one inside.
Once the koftas are cooked, off the heat and gently combine in yogurt.
Don't forget to trend alongside "cook with nava-k"on every other social media please!!