Lamb Kofta Curry

Meatballs and sauce have always been a symbol of comfort food. This Indian version packs the same comfort with a mildly spiced curry.

• Ingredients:

• Marinade:
• ½ lb ground lamb
• ½ cup mashed potatoes
• 1 tsp ginger garlic paste
• 1 tsp Thai green chilies, chopped
• ¼ cup cilantro, chopped
• Salt to taste
• Curry:
• 4 tbsp Vegetable Oil
• 1 cup fresh onion paste
• 1 tbsp ginger garlic paste
• 1½ cups tomatoes, peeled, chopped
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp Kashmiri lal mirch
• 1½ tbsp coriander powder
• 1½ tsp garam masala
• Salt to taste
• ¼ cup cashews, blanched in ½ cup (125 mL) water, ground to paste
• ¼ cup heavy cream
• 1½ cups water

• Method:

• 1 Mix marinade ingredients in a bowl. Use hands to blend everything well together. Cover. Marinate in refrigerator for at least 1 hour.
• 2 Preheat oven to 350°F (175°C).
• 3 Place meatballs on a foil lined baking sheet. Bake for 15-20 minutes until nearly cooked.
• 4 Heat oil in a thick bottom pan at medium high heat. Add onion paste. Sauté for 8-10 minutes until golden.
• 5 Add ginger garlic paste. Stir. Cook for 20-30 seconds. Add tomatoes. Stir. Cook for 8-10 minutes until reduced to a loose paste.
• 6 Add ground cumin, turmeric, Kashmiri lal mirch, coriander powder and garam masala. Stir to mix well.
• 7 Add cashew paste. Stir. Add heavy cream. Stir. Add salt. Stir in water.
• 8 Simmer at medium heat until gravy comes to a boil, about 5 minutes.
• 9 Add meatballs. Stir. Cover. Simmer at medium low for 5 minutes until meatballs are cooked.
• 10 Uncover. Continue simmering for 1-2 minutes.
• 11 Turn off heat. Serve hot with steamed rice or naan.

©/TM/® Smucker Foods of Canada Corp.