Kofta Kari
Ingredients
- 1 dried red chili
- 1½ lbs. boneless lamb, finely ground twice
- 1½ cups dry white breadcrumbs
- 1 egg, beaten
- 1 tsp chopped fresh gingerroot
- 1/8 tsp India House cinnamon ground
- ¼ tsp ground India House cardamom
- Salt
- 1 fresh green chili
- 2 tbsp vegetable oil
- 2 onions, coarsely chopped
- ½ tsp India House turmeric ground
- ½ tsp ground India House cumin seed
- 1 tsp crushed India House coriander seeds
- 3 whole cloves
- ½ tsp sugar
- 3½ cups stock or broth
- 2 tbsp grated coconut
Directions
Serves 4
- Break dried red chili in half; remove seeds. Crush red chili in a large bowl. Stir in lamb, breadcrumbs, egg, gingerroot, cinnamon, cardamom and 1 tsp salt. Cover and refrigerate 1 hour.
- To handle fresh chili, cover your hands with rubber or plastic gloves; after handling do not touch your face or eyes. Cut green chili in half; remove and discard seeds and pith. Chop green chili; set aside.
- Heat oil in a large skillet. Add onions; saute until transparent. Add chopped fresh chili, turmeric, cumin, coriander seeds, cloves, sugar, and ½ tsp salt. Stirring occasionally, cook 3 to 5 minutes. Add stock or broth; bring to boil. Boil 3 minutes.
- Shape chilled lamb mixture into small balls. Add lamb balls, being sure all are immersed in boiling stock or broth; simmer 15 minutes. Spoon into a serving bowl; sprinkle with coconut.
Serves 4
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