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 Lamb Koftas in Spicy Tomato Sauce

Photo by: Joseph De Leo
Comments: 1
 

Recipe

Yield: Serves 4

Ingredients

  • ¼ cup vegetable oil
  • 2 large brown onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 1½ tablespoons garam masala
  • ½ teaspoon chili powder
  • 1 (14-ounce) can chopped tomatoes
  • 1 tablespoon tomato paste
  • 2 cups beef stock
  • 1 cup coconut milk
  • 1 pound 2 ounces ground lamb
  • 1 large handful mint, finely chopped, plus extra to garnish
  • 1 large handful cilantro leaves, finely chopped, plus extra to garnish
  • 1 egg, lightly beaten
  • 1½ tablespoons lime juice

Directions

Heat the oil in a large, heavy-bottomed frying pan over medium-high heat. Cook the onion for 5 minutes, or until lightly browned. Add the garlic, garam masala, and chili powder. Cook, stirring for 30 seconds, or until fragrant. Remove half of the onion mixture to a large bowl and set aside to cool.

Add the chopped tomatoes and tomato paste to the remaining onion in the frying pan, stirring. Simmer for 5 minutes, then add the stock and coconut milk. Bring to a boil, then remove from the heat, cover and set aside.

Add the ground lamb, herbs, and beaten egg to the cooled onion mixture. With clean, wet hands, roll the meat into 28 walnut-size balls. Cover and refrigerate for 30 minutes to allow the flavors to develop.

Return the sauce to simmering point over medium heat. Add the kofta balls and cook over low heat for 1 hour, or until cooked through and the sauce has reduced and thickened. Gently stir the kofta balls occasionally. Stir in the lime juice and season to taste. Garnish with the extra herbs and serve with basmati rice.


© 2008 Murdoch Books

Note from Cookstr's Editors

Nutritional information does not include garam masala. For nutritional information on garam masala, please follow the link above.

 

Nutritional Information

Nutrients per serving (% daily value)

17g
7g
20mg (34%)
25g (125%)
57g (88%)
17g
683kcal (34%)
54mcg RAE (2%)
145mg (48%)
491mg (20%)
88mg
683kcal (34%)
54mcg RAE (2%)
145mg (48%)
6mg (36%)
115mg (11%)
1043mg
28g
3g
6mg (36%)
115mg (11%)
1043mg
54mcg RAE (2%)
145mg (48%)
6mg (36%)
115mg (11%)
1043mg
28g
3g
88mg
683kcal (34%)
17g
28g
3g
88mg
491mg (20%)
7g
20mg (34%)
25g (125%)
57g (88%)
491mg (20%)
6mg (36%)
17g
683kcal (34%)
54mcg RAE (2%)
145mg (48%)
6mg (36%)
115mg (11%)
1043mg
28g
57g (88%)
25g (125%)
115mg (11%)
1043mg
28g
3g
88mg
491mg (20%)
7g
20mg (34%)
3g
88mg
491mg (20%)
1043mg
28g
3g
88mg
491mg (20%)
7g
20mg (34%)
25g (125%)
115mg (11%)
6mg (36%)
7g
20mg (34%)
25g (125%)
57g (88%)
17g
683kcal (34%)
54mcg RAE (2%)
145mg (48%)
57g (88%)
7g
1043mg
683kcal (34%)
17g
57g (88%)
25g (125%)
20mg (34%)
7g
491mg (20%)
88mg
3g
28g
115mg (11%)
6mg (36%)
145mg (48%)
54mcg RAE (2%)
54mcg RAE (2%)
145mg (48%)
6mg (36%)
145mg (48%)
54mcg RAE (2%)
683kcal (34%)
17g
57g (88%)
25g (125%)
20mg (34%)
7g
491mg (20%)
88mg
3g
28g
1043mg
115mg (11%)
683kcal (34%)
17g
20mg (34%)
20mg (34%)
7g
491mg (20%)
88mg
3g
28g
1043mg
115mg (11%)
6mg (36%)
145mg (48%)
54mcg RAE (2%)
683kcal (34%)
17g
57g (88%)
25g (125%)
25g (125%)
57g (88%)
57g (88%)
25g (125%)
20mg (34%)
7g
491mg (20%)
88mg
3g
28g
1043mg
17g
683kcal (34%)
54mcg RAE (2%)
145mg (48%)
6mg (36%)
115mg (11%)
960kcal (48%)
558mg (23%)
17g
3g
80g (123%)
0g
35g (175%)
33g
7g
216mg (72%)
7g
44g
109mg
1261mg
47mcg RAE (2%)
20mg (34%)
131mg (13%)
8mg (44%)
 

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  • Hslagle

    03.24.12 Flag comment

    We love this recipe. We do it slightly differently though. We brown the balls on the stove until they are almost cooked through before we add them to the sauce to finish it off. I think it adds an extra richness. This recipe is very easy to make.

 

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