Lamb Kofta with Spicy Tomato Sauce
Main Dishes • Armenian
Description
Lamb Kofta with Spicy Tomato Sauce
Ingredients
- Vegetable Oil 3 tablespoons
- Onion 2 heads
- Garlic 2 cloves
- Garam Masala 1½ tablespoons
- Mild Chili Spice ½ teaspoon
- Baking Tomatoes 15 oz
- Passata Tomato Sauce 1 tablespoon
- Campbell's Beef Broth 15 fl oz
- Coconut Milk 10 fl oz
- Rack of Lamb 20 oz
- Fresh Mint 0 oz
- Cilantro 0 oz
- Chicken Egg 1 piece
- Lemon 1 piece
- Basmati rice to taste
- Salt to taste
Step-by-Step Guide
Step 1
Heat the oil in a heavy-bottomed skillet. Finely chop the two large onions and sauté for 5 minutes until golden brown. Add the finely chopped garlic, garam masala, and ground chili. Sauté, stirring, for 2–3 minutes until fragrant. Transfer half of the onions to a bowl and set aside; let cool.
Step 2
In the skillet with the onions, add the chopped tomatoes and tomato paste, and mix. Simmer for 5 minutes, then add the broth and coconut milk. Bring to a boil, remove the skillet from the heat, cover, and set aside.
Step 3
Add the ground lamb, finely chopped mint and cilantro, one handful at a time, and the beaten egg to the cooled onions, and mix. With wet hands, roll the mixture into walnut-sized balls (about 28 pieces). Cover and refrigerate for half an hour.
Step 4
Heat the sauce until it begins to boil. Add the kofta balls and simmer on low heat for 1 hour until the meat is cooked through and the sauce thickens. Stir gently from time to time. Squeeze the juice from the lemon, pour it into the pot, and mix.
Step 5
Serve the dish with boiled basmati rice. Garnish the kofta with mint and cilantro.
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