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Lamb Kofta Curry

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Lamb Kofta Curry Recipe, How To Make Lamb Kofta Curry Recipe

Lamb koftas cooked in a thick spicy gravy . It makes a great meal when served with jeera rice and kachumbar salad.

Tips for cooking Mutton:

  • Always go for fresh meat. Don’t keep raw meat outside for a long time.Refrigerate it and use.
  • It should be cooked on high flame first, to seal the juices and later on low flame for tenderness.
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About Recipe

How to make Lamb Kofta Curry

(8 ratings)
49 reviews so far
Prep time
20 mins		 Cook time
40 mins		 Total time
60 mins
Lamb Kofta Curry
Author : Vahchef
Main Ingredient : Lamb
 Servings : 2 persons
Published date : November 20, 2018


Ingredients used in Lamb Kofta Curry
• Red chilli powder - 1 tea spoon.
• Coriander powder - 1 tea spoon.
• Cumin powder - pinch.
• Chironji - 1/2 cup.
• Cashewnuts - 1/2 cup.
• Whole garam masala - 2 numbers.
• Oil - 2 tablespoons.
• Cooked rice - 1 cup.
• Ginger garlic paste - 1 tablespoon.
• Green chillies - 4 numbers.
• Coriander leaves - 1 cup.
• Onion - 1 cup.
• Kheema - 500 grams.
• Tomato pure - 1 cup.
• Garam masala powder - pinch.
• Salt - to taste.
Method:
  • Take kheema in a bowl add onion chopped finely, coriander leaves, green chillies, ginger garlic paste, salt, Mashed cooked rice, egg and mix well and make small dumplings.
  • Take these dumplings and keep it in the oven for 20minutes.In a bowl soak cashew nuts,chironji for 30minutes in water then make a paste in a blender keep it aside.
  • Now take a pan add oil, whole garam masala, onion, salt, turmeric mix well, add cashew nuts and chironji paste mix well, cumin powder, coriander powder, red chilli powder cook it for 5 minutes then add tomato pure mix well and close it with a lid keep mixing in between till it cooks,
  • Then add water as need cook for another 5 minutes then add the kheema dumpling into this, cook this for 5 minutes, add garammasala and coriander leaves.





Cooking with images





Articles


Tips for cooking Mutton:

  • Always go for fresh meat. Don’t keep raw meat outside for a long time.Refrigerate it and use.
  • It should be cooked on high flame first, to seal the juices and later on low flame for tenderness.


 

Comments & Reviews

 

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Recent comments

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IamtheGrynch Posted on Wed May 13 2009

Looks great, Chef! Really interested in learning how to make more curries.

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Geronimo Jurg Posted on Wed May 13 2009

thank you so much for not saying first.

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IamtheGrynch Posted on Wed May 13 2009

lol, Don't mention it.

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Confilad Posted on Wed May 13 2009

Hmmm.....delliiicccciiioussss!

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SupaAbzyBall Posted on Wed May 13 2009

Superb as always- this is why I have made an appreciation society for you on facebook! But what is that nut you have used? Cashew nut and what? Sounds like it begins with a J? You mention alternatives- but what would be best? Almonds?

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RedlineNRG Posted on Wed May 13 2009

Hello

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Rabia Alma Posted on Thu May 14 2009

I made it today, and its DELECIOUSS. Thanks

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smup0 Posted on Thu May 14 2009

Chironji

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shabreena ak Posted on Thu May 14 2009

looks grate, im going to try it today, long live chef...

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Utrika Roy Posted on Thu May 14 2009

pls tell how to make real good ice-cream at home....like the ones we eat outside

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4ray Posted on Fri May 15 2009

This dish must not have been as tasty! Vahchef did not OOOH and AAAH as much as he used to in previous videos. lolz. Please don't edit out that part. It's the best!

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leela57 Posted on Fri May 15 2009

i use to make with bread crams instead of rice, but it is anew thing to know that you make a cream with cashew nuts, and' what is cirongi?

Reply 0 - Replies

 
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