Name: Kofta curry with Coconut milk recipe by Tasneem Rajkotwala at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: For meatballs: Minced lamb meat – 500 grams; Onions – 1 finely sliced; Coriander leaves – 1 tablespoon; Mint leaves – 1 tablespoon; Egg – 1; Roasted gram flour – 2 tablespoon; Ginger – 1 teaspoon grated; Garlic – 2 cloves; Red chilli powder – 1 tablespoon; Coriander powder – 1 tablespoon; For gravy: Tomatoes – 2 finely chopped; Onions – 1 sliced; Curry leaves – A few; Red chilli powder – 1 tablespoon; Cumin seeds – 1 teaspoon; Black Cardamom – 2 whole pods; Coriander leaves – for garnishing; Fresh coconut milk – 1 cup; Ghee (clarified butter) – 2 tablespoon; Water as required; Salt to taste

ABOUT Kofta curry with Coconut milk RECIPE

The very first thing I remember of my nani’s house in Hyderabad is the red curry simmering on the stove with spices churned on a rectangular shaped Imam Dasta/mortar & pestle. The scent of coconut marrying with onions & tomatoes while the meatballs cooked poached soft in the curry was the finest of all that I can recollect.

Ingredients Serving: 6

For meatballs: Minced lamb meat – 500 grams
Onions – 1 finely sliced
Coriander leaves – 1 tablespoon
Mint leaves – 1 tablespoon
Egg – 1
Roasted gram flour – 2 tablespoon
Ginger – 1 teaspoon grated
Garlic – 2 cloves
Red chilli powder – 1 tablespoon
Coriander powder – 1 tablespoon
For gravy: Tomatoes – 2 finely chopped
Onions – 1 sliced
Curry leaves – A few
Red chilli powder – 1 tablespoon
Cumin seeds – 1 teaspoon
Black Cardamom – 2 whole pods
Coriander leaves – for garnishing
Fresh coconut milk – 1 cup
Ghee (clarified butter) – 2 tablespoon
Water as required
Salt to taste

Instructions

In a food processor, blend together all the ingredients listed under meatballs. Once they come together, make lime sized balls by dashing a drop of water on your hands. Cover with cling film & keep aside for 30 minutes.
For the gravy, heat ghee in a medium sized cooking pot & splutter cumin seeds. Add the onions & saute till it turns translucent. Mix in chilli powder, tomatoes & cook till they turn mushy. Grind to a fine paste.
In the same cooking pot, pour in the ghee, curry leaves & black cardamom. Once they become fragrant, add in the ground onion-tomato paste & saute till it separates from the oil.
Pour in the coconut milk & place the meatballs carefully so that the oil doesn’t bubble up on your hands. Do not overcrowd or place meatballs on top of each other.
Pour in 1/2 cup of water & close the lid. Let it simmer & cook for about 40-45 minutes, turning the meatballs twice in between. Add some more water if the gravy starts to stick to the bottom of the pot.
Garnish with coriander & serve hot with rice or bread.

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