John Myers
Lamb Meatballs (Kofta)
The perfect lamb meatballs (kofta) recipe with a picture and simple step-by-step instructions.
- 500 g Minced lamb
- 1 Shallot
- 1 Red chilli pepper
- 1 tsp Chopped ginger
- 1 Clove of garlic
- 0,5 tsp Ground cardamom
- 1 Egg
- 2 tbsp Breadcrumbs
- 1 tbsp Oil
- 1 Shallot
- 1 tbsp Oil
- 1 Red chilli pepper
- 1 tsp Chopped ginger
- 1 Clove of garlic
- 0,5 tsp Ground turmeric spice
- 0,5 tsp Ground cumin
- 200 ml Yogurt
- 1 tbsp Yellow curry paste
- 100 ml Coconut milk thin
- Salt and pepper
- Place the minced lamb in a large bowl. Peel off the shallot and chop finely. Halve the chilli pepper, remove the seeds and finely chop the chilli pepper. Peel and finely chop the garlic clove. Place the minced lamb in a bowl. Add shallots, chillies, ginger, garlic, cardamom, egg, breadcrumbs, salt and pepper and mix everything together thoroughly. Form small balls out of the mince.
- Heat the oil in a pan and fry the meatballs until crispy brown all over, drain and transfer to a bowl.
- For the sauce: peel the shallot and cut into rings. Halve the chilli pepper, remove the kernels, finely chop the chilli pepper. Peel the ginger and chop finely. Heat the oil in a large saucepan, add the shallots, chilli, ginger, garlic and turmeric. Simmer over low heat while stirring until soft.
- Mix together the yoghurt, coconut milk and curry paste, add to the saucepan. Let the lid simmer for about 10 minutes. Add the lamb meatballs to the sauce. We had rice with it.
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