Having exhausted practically every idea of making mutton curry (masala mutton curry, pepper mutton curry & dhal mutton curry), pretty much lamb kofta curry was the next possibility. Kofta is basically made with mince meat, mixed with spices and shaped into meatballs. Koftas can be fried, grilled, steamed, baked or into a spicy curry. And you if google, a whole list of kofta recipes or kofta curries you will see. My recipe I won't stay is spectacular or unique but assured has been tried, tested and as good as it gets. For my version, for the koftas, first and foremost, lamb must be mixed with ginger and garlic to mellow down the smell and then gently dropped into the simmering spicy tangy curry.
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 stir in between until aromatic and the oil starts to float.
Add tomato and curry leaves and stir for a couple of times.
Pour water, stir again and simmer to heat through the curry.
Then gently drop the kofta one by one inside.
Once the koftas are done, off the heat and gently combine in the yogurt.
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