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Lamb Kofta curry
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Ingredients
•
Mutton keema (made from leg portion without too much fat)
- 1 kg
•
Garam masala
- 1 teaspoon
•
Egg
- 1
•
Cornflours
- 2 tablespoons
•
Plain flour
- 4 tablespoons
•
Oil (for deep frying)
- as required
•
Onions (chopped finely)
- 2
•
Ginger paste
- 2 teaspoons
•
Salt
- as required
•
Jeera powder/Cumin
- 1 teaspoon
•
Dalchini powder/Cinnamon
- ¼ teaspoon
•
Laung powder/Cloves
- ¼ teaspoon
•
Choti elaichi powder/Green cardamoms
- ½ teaspoon
•
Saunf powder/Fennels
- ½ teaspoon
•
Dahi/Yogurt
- 2 cups
•
Besan/Gram flour
- 1/3 cup
•
Desiccated coconut
- 2 tablespoons
•
Coriander leaves/Dhania (finely chopped)
- 2 tablespoons
•
Mint leaves/Pudinas (finely chopped)
- 2 tablespoons
Method
1.
Grind
the
keema
with the
egg
,
cornflour
,
garam masala
and a little
salt
to a fine
paste
.
2.
Make
small round or oval koftas and
toss
in the
plain flour
.
3. Deep
fry
in hot
oil
over medium
heat
until golden brown and half cooked.
4.
Drain
and
keep
aside.
5.
Heat
ghee in a heavy bottomed pan and
fry
onions
until golden brown.
6.
Add
the
ginger paste
.
7. Beat
dahi
with the
besan
and 1 ½ cups of
water
to a smooth consistency.
8.
Add
to the heavy bottomed pan,
stirring
constantly.
9. Bring to a
boil
over medium
heat
and
add
all the powdered
spices
.
10.
Add
the fried koftas and
coconut
.
Simmer
until the koftas are cooked
11. Through and the gravy is thick.
12.
Add
coriander
and
mint leaves
and
serve
hot with rice.
Collections:
Non-Vegetarian
Mutton
Curries & Gravies
North Indian