Lamb Kofta Curry

10 minutes

Prepare Kofta: In a large bowl, combine ground lamb, grated onion (squeezed dry), 1 tbsp ginger-garlic paste, 1 tsp ground cumin, 0.5 tsp red chili powder, 2 tbsp finely chopped fresh coriander, and 0.75 tsp salt. Mix thoroughly with your hands until well combined and sticky.

Visual cue: Mixture is uniform and sticky.

5 minutes

Form Kofta: Roll the lamb mixture into small, golf-ball sized meatballs (approximately 1.5 inches in diameter). You should get about 16-18 kofta.

Visual cue: Uniformly shaped meatballs.

8-10 minutes

Brown Kofta: Heat 1 tbsp vegetable oil in a large pot or deep pan over medium-high heat. Add kofta in batches and brown on all sides until lightly golden. They don't need to be cooked through. Remove the browned kofta and set aside.

Visual cue: Kofta are golden-brown on the exterior.

8 minutes

Sauté Aromatics: In the same pot, add the remaining 1 tbsp vegetable oil. Add the finely chopped large onion and sauté over medium heat for 5-7 minutes until softened and translucent. Add the remaining 1 tbsp ginger-garlic paste and cook for another minute until fragrant.

Visual cue: Onions are soft and translucent, paste is aromatic.

2 minutes

Cook Spices: Add 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp turmeric powder, and 0.5 tsp red chili powder to the pot. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. Add a splash of water if the spices start to stick to prevent burning.

Visual cue: Spices are aromatic, slightly darkened.

12 minutes

Simmer Sauce Base: Stir in the chopped tomatoes and 0.5 tsp salt. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 10-12 minutes, stirring occasionally, until the tomatoes have broken down and the oil begins to separate from the sauce.

Visual cue: Tomatoes are soft, sauce is thickened, oil visible on surface.

3 minutes

Add Yogurt and Water: Remove the pot from the heat. Stir in the whisked plain yogurt until it is fully incorporated and the sauce is smooth. Return the pot to low heat, add 0.5 cup water, and bring the sauce to a gentle simmer.

Visual cue: Sauce is smooth and slightly thinned.

20 minutes

Combine and Finish: Gently add the browned kofta back into the curry sauce. Cover the pot and simmer on low heat for 15-20 minutes, or until the kofta are cooked through and tender, and the sauce has thickened to your desired consistency. Stir in the garam masala and garnish with the remaining 2 tbsp fresh coriander before serving.

Visual cue: Kofta are tender, sauce is rich and thickened.