Lamb Kofta Curry Recipe

While I am enjoying some summer playtime with my family, several of my favorite food bloggers are sharing their talents with you. Please welcome Prerna of Indian Simmer. While she lives in the United States with her husband and little girl, Prerna grew up in central India. She is a wonderful teacher and makes Indian food very accessible, walking us through the ins and outs of the various spices and techniques. Check out her Homemade Naan post to see what I mean. Not only does she write about tantalizing recipes, such as this Lamb Kofta (Meatball) Curry, but her photos are stunning.

You can also find Prerna on Twitter and Facebook. And now, let’s hand things over to Prerna.

More than excitement, it was humbling when Dara one day wrote an email to me asking to guest post for her. She has been a very good friend for some time now and to know her is to love her! One of the most talented cooks I know who is always working hard to bring the best to her readers. So while she is away with her family on a much deserved vacation, I am honored to be here on Cookin’ Canuck. Thanks, Dara for letting me do this!

I made some malai kofta on my blog a while back. People loved it but that was a vegetarian version and so my carnivore friends felt a little left out with that. I got emails asking for a meaty kofta curry. When Dara demanded the same thing I thought this might be the perfect opportunity to make some. So I am here sharing the recipe for my mom’s Lamb Kofta Curry. Don’t even get intimidated with the name because this is nothing but an Indian version of meatballs. Meatballs cooked in a creamy and spicy curry sauce. A few ingredients or spices must be different but the comfort and warmth you get with those meatballs you will find the same here.

Kofta is hindi name for meatballs. In this case I am using ground lamb to make koftas but you can definitely use any meat of your liking. Cooking time will change according to the kind of meat you are using. Now the curry sauce is prepared the same way as you do in any other Indian curry with onion, ginger and garlic as the base. Then later different spices are added to form layers of flavors that burst in your mouth. But in this case there’s a simple ingredient which gives it a little twist. Cashews. Cashews are blanched and then ground into a smooth paste, mixed with some heavy cream and is added to the curry at the end. This gives the sauce its creamy and rich taste.

Another ingredient that I try never to miss when I am making a mughlai dish is kasuri methi (dried fenugreek leaves). Don’t ask me why. If you find it, just throw a couple tablespoons in there and that earthy taste in your curry sauce will tell you why. Its super inexpensive. You can find it at any Indian store for maybe a couple bucks and it lasts me forever. So if you can find it put it, if you can’t then no worries the earth will still survive! Alright so here’s the recipe for Lamb Kofta Curry.

Tagged as: curry, Indian, kofta, lamb, meatball