All Easy Recipes. Cook all that you can cook. Ground Lamb Meatballs Stuffed With Almonds In Curry Sauce
(Kofta)
 
What You Need:            (To Serve: 4)
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  • 16 whole unsalted blanched almonds
  • 1 pound lean boneless lamb, ground twice
  • 1 egg
  • 6 tablespoons besan (chick-pea flour)
  • teaspoon salt
  • teaspoon freshly ground black pepper
  • 2 tablespoons water
  • Vegetable oil for deep frying
  • cup ghee
  • cup finely chopped onions
  • 1 teaspoon finely chopped garlic
  • 1 tablespoon scraped, finely chopped fresh ginger root
  • teaspoon ground coriander
  • teaspoon ground cumin
  • teaspoon turmeric
  • teaspoon ground hot red pepper
  • 1 cup unflavored yoghurt
  • teaspoon garam masala
  • 2 tablespoons finely chopped fresh coriander (cilantro)

  • How To Cook:
    1. Place the almonds in a bowl, pour in enough boiling water to cover them by about 1inch, and let them soak for 2 hours. Drain. the almonds and discard the soaking water.

    2. In a deep bowl, combine the lamb, egg, 3 tablespoons of the besan, the salt and black pepper. Knead vigorously with both hands, then beat with a spoon until the mixture is smooth. Divide the lamb into 16 equal portions and shape each one into a meatball, or kofta, in the following fashion:

    3. Pat the meat mixture into a flat circle, place an almond in the center, and then shape the meat into a ball that completely encloses the nut. Make a thick, smooth batter with the remaining 3 tablespoons of besan and the 2 tablespoons of water. With your fingers or a pastry brush, spread the batter evenly on all sides of each kofta.

    4. Arrange the meatballs side by side on a sheet of wax paper. Pour 2 cups of vegetable oil into a 10-inch karhai or 12- inch wok, or pour 2 to 3 inches of oil into a deep fryer. Heat the oil until it reaches a temperature of 375 on a deep-frying thermometer.

    5. Deep-fry the koftas 5 or 6 at a time, turning them about with a slotted spoon, for about 5 minutes, or until they are golden brown. As they brown, transfer them to a plate.

    6. In a heavy 3- to 4-quart saucepan, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly. Add the onions, garlic and ginger, and stir for 2 minutes, then add the ground coriander, cumin, turmeric and red pepper. Stirring constantly, cook over moderate heat for 10 minutes, or until the onions are golden brown.

    7. Watch carefully for any sign of burning and regulate heat accordingly. Stir in the yoghurt, mix thoroughly, and add the koftas. Turn them about with a spoon until they are coated with yoghurt, sprinkle the top with the garam masala, and cover the pan tightly. Reduce the heat to low and simmer for 10 minutes.

    8. Remove the pan from the heat and, without removing the cover, let the meatballs rest for about 1 hour in the flavorful sauce. Just before serving, return the pan to low heat and, stirring gently, simmer on low heat for 5 minutes, or until the meatballs and sauce are hot. Sprinkle with fresh coriander and serve at once from a heated deep platter.


     
     
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