Lamb Koftas in Almond Gravy

Name: Lamb Koftas in Almond Gravy
Yield: Serves 4
Cuisine: Indian
Ingredients: Parathas or Plain Rice, for serving; 1 tsp ground turmeric; 1 medium white onion (9¼ oz [260 g]); 1 tsp ground coriander; 1 tsp red chilli powder; 4 garlic cloves, peeled and minced; 1 large egg, lightly whisked; 2 Tbsp white vinegar or lemon juice; Fine sea salt; 1 tsp Fine sea salt; ¼ cup [60 ml] extra-virgin olive oil (if frying); ½ tsp red chilli powder; ½ tsp ground turmeric; ½ cup [30 g] almond flour, blanched or unblanched; 1 lb [455 g] ground lamb or beef; 1 in [2.5 cm] piece fresh ginger, peeled and grated; 2 Tbsp ghee, extra-virgin olive oil, or neutral oil; 1 medium white onion (9¼ oz [260 g]), minced; 2 garlic cloves, peeled and minced; 1 green chilli, minced (optional); 1 Tbsp fresh mint, for garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Flavor Equation

By Nik Sharma

Published 2020

About

Koftas are to India what meatballs are to the West. They can be made with any type of ground meat and can be either baked in the oven or fried on the stove. Koftas are typically served in some kind of sauce or gravy. The koftas in this recipe are served with a golden-yellow turmeric sauce thickened with almond flour. My accompanying carbohydrate of choice is the Parathas or a bowl of Plain Rice with the

Ingredients

Asia
India
Main course
Spicy

Ingredients

Method