LAMB OR PORK KOFTAS - INDIA
These are meatballs....Indian style! From Classic International Recipes. You may sub garam masala for the spices cinnamon through mace. Serve with Recipe #482651 482651.
Provided by breezermom
Categories Lamb/Sheep
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- In a mixing bowl combine beaten egg, bread crumbs, 2 tbsp yogurt, and 1/2 tsp salt. Stir in cinnamon, cardamom, cumin, red pepper, cloves, and mace. (Or use 1 1/4 tsp Garam Masala). Add ground lamb or ground pork; mix well.
- Shape 1/4 of the meat mixture around each hard-cooked egg, completely enclosing the egg.
- In a large skillet brown the meatballs in hot Usli Ghee or cooking oil, carefully turning to brown on all sides. Remove from the skillet.
- In the same skillet cook the onion, garlic and gingerroot in hot Usli Ghee or cooking oil till the onion is tender but not brown. Drain off the fat. Stir in the tomato sauce, chili peppers, bay leaf, and 1/2 cup water. Bring to boiling; reduce heat. Simmer for 10 minutes.
- Add meatballs to the tomato sauce mixture. Cover and simmer for 30 minutes, turning meatballs every 10 minutes and spooning the sauce over them. Remove meatballs. Skim the fat from the sauce.
- Slowly add 1 cup of the hot sauce to the yogurt. Return to the skillet. Heat through, but do not boil. Remove the bay leaf.
- Transfer the sauce to a heated serving platter. Cut the meatballs in half crosswise. Place the meatballs, yolk side up, atop the tomato sauce mixture. Sprinkle parsley over the top.
- Serve with hot cooked rice or Chapati.
Nutrition Facts : Calories 577.8, Fat 42.3, SaturatedFat 19.1, Cholesterol 341.3, Sodium 526.5, Carbohydrate 17.6, Fiber 2.2, Sugar 9.3, Protein 31.6
LAMB KOFTAS
With only five ingredients, these lean meatballs couldn't be any easier to make.
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.
- To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan.
- Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.
Nutrition Facts : Calories 141 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 0.15 milligram of sodium
INDIAN KOFTAS WITH MINT YOGURT & FLATBREADS
Double up this recipe for sharing with family and friends - it has plenty of tasty components you can mix and match
Provided by Katy Greenwood
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- In a large bowl, mix the lamb mince with the curry paste, mango chutney, garlic and ginger. Season a little and roll into 20 oval balls. Heat a large, non-stick frying pan - you shouldn't need any oil, as lamb mince is quite fatty. Cook the koftas in batches for 2-3 mins - be careful as they are quite fragile.
- Heat oven to 200C/180C fan/ gas 6. Transfer the koftas to a baking tray and put in the oven for 10 mins, adding the flatbreads for the final 5 mins. Mix the yogurt with the mint sauce. Serve the koftas wrapped in a flatbread with some minty yogurt, tomato and lettuce.
Nutrition Facts : Calories 801 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 44 grams protein, Sodium 2.7 milligram of sodium
FRAGRANT LAMB KOFTA CURRY
Rustle up our one-pan lamb meatball curry which uses our own specially created spice blend. It's ideal for a Friday night treat to share with the family
Provided by Good Food team
Categories Dinner
Time 1h
Number Of Ingredients 19
Steps:
- Heat the oil in a large frying pan over a medium heat and fry the onion for 8 mins until soft but not golden. Remove to a bowl and set aside to cool. Tip the lamb mince and half the spice blend into a medium bowl with 1/2 tsp each salt and black pepper and the cooled onions. Knead with your hands to combine evenly, then form into 16 equal meatballs. Return the pan to a medium heat and brown the meatballs all over. Remove to a plate using a slotted spoon.
- To make the sauce, fry the onion in the pan for 5 mins until beginning to soften, then add the ginger, garlic, chopped chilli (if using) and coriander stalks, and cook for a further 3 mins. Scatter in the remaining spice blend and cook for 1 min, then tip in the tomatoes, tomato purée, stock and three- quarters of the coconut cream. Stir to combine, bring to a simmer and cook for 15 mins until the sauce has reduced by a quarter.
- Return the meatballs to the pan and cook for a further 15 mins, basting the meatballs in the sauce every few minutes until the sauce has reduced by a further quarter, and the meatballs are cooked through. Drizzle over the remaining coconut cream, then scatter over the coriander leaves and sliced chilli and serve with cooked basmati rice.
Nutrition Facts : Calories 524 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.9 milligram of sodium
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