Kofta in Tomato and Yoghurt Sauce

Name: Kofta in Tomato and Yoghurt Sauce
Yield: Serves 4
Cuisine: India
Ingredients: 1 onion; 2 cm (¾ inch) piece of ginger, grated; 500 g (1 lb 2 oz) minced (ground) lamb; 2 green chillies, seeded and finely chopped; 3 garlic cloves, finely chopped; 1 egg; ½ teaspoon salt; 2 teaspoons cumin seeds; 2 teaspoons coriander seeds; 10 cm (4 inch) cinnamon stick; 3 tablespoons oil; 6 cardamom pods; 6 cloves; ½ teaspoon ground turmeric; 1 onion, finely chopped; 1 teaspoon garam masala; 1 teaspoon paprika; 200 g (7 oz) tin chopped tomatoes; 170 ml (⅔ cup) thick plain yoghurt; coriander (cilantro) leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

Every nation seems to have a version of kofta, ranging from meatballs and croquettes to rissoles and dumplings. This recipe is the north indian way of preparing them. The rich tomato and yoghurt sauce is perfect when served with naan bread.

Ingredients

Kofta

1 onion
500 g (1 lb 2 oz)

Asia
India
Main course
Stew
Gluten-free
Spicy

Method

To Make the kofta, grate the onion, put it in a sieve and use a spoon to press out as much of the liquid as possible. Put it in a bowl and combine with the lamb, ginger, garlic, green chilli, salt and the egg. Mix thoroughly, then divide into 20 equal portions and shape each into a ball. Cover with plastic wrap and refrigerate for about 2 hours. Alternatively, the meatballs can be put in the fr