LIGHTER LAMB KOFTA CURRY
An alternative version of a classic recipe with the calories, salt and fat slashed. Still rich in flavour, this creamy lamb curry is big on fibre, vitamin C, iron and folate - what's not to love?
Provided by Angela Nilsen
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 30
Steps:
- Line a baking tray with a sheet of baking parchment. Tip two-thirds of the lentils into a medium bowl and mash them (the mashed lentils will help bind, the whole ones will add texture). Mix in the whole lentils, lamb, the spices, onion, garlic, ginger, coriander, a good grind of black pepper and a pinch of salt, taking care not to overwork the mixture.
- Using slightly damp hands, shape into 18-20 x 4cm meatballs. Lay the meatballs on the prepared tray, cover with cling film and chill while you prepare the sauce. Can be chilled overnight to develop extra flavour, if you like.
- Heat oven to 190C/170C fan/gas 5. To make the sauce, heat the oil in a non-stick frying or sauté pan, and fry the onion and cumin seeds over a medium heat for 6-8 mins until the onion is softened, stirring occasionally. Raise the heat slightly to start to brown the onion and stir in the garlic, ginger, ground coriander, turmeric, chilli powder and curry leaves, stir-frying for a few mins. As the onion browns, stir in the cinnamon stick, green chilli, tomatoes and purée, briefly stirring to soften the tomatoes. Pour in 100ml of the coconut milk, scraping the bottom of the pan to gather up any brown sticky bits, and let it bubble briefly and thicken. Pour in 250ml water, bring to the boil, then lower the heat, cover and gently simmer for 15-20 mins to thicken very slightly - but keep checking so it doesn't reduce too much (add a splash of water if needed). Season with pepper.
- While the sauce simmers, uncover the meatballs and cook in the oven for 20 mins until cooked through and starting to brown on top - there is no need to turn them. Remove and pat down with kitchen paper to drain off any excess fat. Cook the rice following pack instructions.
- Stir the remaining coconut milk into the sauce over a low heat, then add the chopped coriander. Sit the meatballs in the sauce and cook for 5 mins on a very gentle simmer to warm through and blend the flavours, then remove the cinnamon stick.
- Meanwhile, cook the beans in a little boiling water for 4 mins, tipping in the peas for the final min. Drain and mix with the cooked rice and a grinding of black pepper. Tip the meatballs into a serving dish or divide between bowls, sprinkle over a little garam masala and the coriander, and serve with the veggie rice.
Nutrition Facts : Calories 505 calories, Fat 19 grams fat, SaturatedFat 9.5 grams saturated fat, Carbohydrate 57.1 grams carbohydrates, Sugar 7.8 grams sugar, Fiber 6.8 grams fiber, Protein 22.9 grams protein, Sodium 0.4 milligram of sodium
MEDITERRANEAN LAMB PATTIES (KOFTA)
These Lamb Patties (kofta patties) served in Pita Bread with salad and Tzatziki are a delicious summer meal or appetizer. It's like a small lamb burger, in a pita. Perfect as a lamb pita pocket or a lamb slider for lunch. My attempt to be a little bit healthier!
Provided by Peter Kolesnichenko
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Place all the ingredients into a bowl. Using your hands, mix until combined.
- Using your hands, shape the meat into small balls, pressing firmly so it holds shape. Each patty is about 2"/5cm wide.
- Heat oil in a frying pan. Fry the lamb patties in small batches for 3-4 minutes on each side until they are cooked.
- Serve in a pita or wrap with salad, yogurt sauce or tzatziki.
FRAGRANT LAMB KOFTA CURRY
Rustle up our one-pan lamb meatball curry which uses our own specially created spice blend. It's ideal for a Friday night treat to share with the family
Provided by Good Food team
Categories Dinner
Time 1h
Number Of Ingredients 19
Steps:
- Heat the oil in a large frying pan over a medium heat and fry the onion for 8 mins until soft but not golden. Remove to a bowl and set aside to cool. Tip the lamb mince and half the spice blend into a medium bowl with 1/2 tsp each salt and black pepper and the cooled onions. Knead with your hands to combine evenly, then form into 16 equal meatballs. Return the pan to a medium heat and brown the meatballs all over. Remove to a plate using a slotted spoon.
- To make the sauce, fry the onion in the pan for 5 mins until beginning to soften, then add the ginger, garlic, chopped chilli (if using) and coriander stalks, and cook for a further 3 mins. Scatter in the remaining spice blend and cook for 1 min, then tip in the tomatoes, tomato purée, stock and three- quarters of the coconut cream. Stir to combine, bring to a simmer and cook for 15 mins until the sauce has reduced by a quarter.
- Return the meatballs to the pan and cook for a further 15 mins, basting the meatballs in the sauce every few minutes until the sauce has reduced by a further quarter, and the meatballs are cooked through. Drizzle over the remaining coconut cream, then scatter over the coriander leaves and sliced chilli and serve with cooked basmati rice.
Nutrition Facts : Calories 524 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.9 milligram of sodium
LAMB KOFTA CURRY
Make and share this Lamb Kofta Curry recipe from Food.com.
Provided by Fouzia Parkar
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Combine lamb, chopped onion, garlic and eggs.
- Make small balls.
- Heat oil in a pan and sauté the sliced onions.
- Add the tomatoes and ginger and sauté till liquid evaporates.
- Add turmeric powder, coriander powder, cinnamon powder, pepper powder and chili powder and sauté.
- Add the vinegar and water and bring to boil.
- Gently put the lamb balls into this.
- Cover and simmer for 20 minutes.
- Then stir in curd, milk and peas and cook for 10 more mins.
Nutrition Facts : Calories 623.8, Fat 43.8, SaturatedFat 20.1, Cholesterol 225.8, Sodium 191.2, Carbohydrate 15.3, Fiber 3.8, Sugar 5.6, Protein 42.5
LAMB KOFTA CURRY
Make and share this Lamb Kofta Curry recipe from Food.com.
Provided by Stardustannie
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine mince,egg, one of the onions, 2 tablespoons curry paste 3 tablespoons of coriander and 1 clove garlic. Form mixture into small meatballs.
- Heat 1 tablespoon of oil in non stick frying pan and cook balls in batches until golden (do not need to be cooked through at this stage) Repeat until all balls are cooked till golden, remove from pan and set aside. Cook remaining onion and garlic till softened, add remaining curry paste and cook for 1 minute then add one cup of water and diced tomatoes. Let mixture simmer for 5 minutes before placing meatballs and any juices to the sauce, and gently stir.
- Simmer until meatballs are cooked through.
- Serve with rice or mashed potatoes sprinkled with remaining coriander.
Nutrition Facts : Calories 963, Fat 73.7, SaturatedFat 27.9, Cholesterol 235.7, Sodium 1608.1, Carbohydrate 27.7, Fiber 2.2, Sugar 6.2, Protein 47.2
LAMB KOFTAS
With only five ingredients, these lean meatballs couldn't be any easier to make.
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.
- To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan.
- Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.
Nutrition Facts : Calories 141 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 0.15 milligram of sodium
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SPICY LAMB KOFTA CURRY RECIPE | DELICIOUS. MAGAZINE
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- Heat a dry, heavy-based frying pan over a high heat. Add the coriander and cumin seeds and shake for a few seconds until they darken slightly and smell fragrant.
- Grind the toasted spices to a fine powder in a spice grinder or pestle and mortar. Add the cardamom seeds and grind to a fine powder, then mix with the turmeric, garam masala and chilli powder/cayenne pepper.
- Heat half the ghee/oil in a large, wide pan. Add the onions and fry gently for 7-10 minutes until soft and golden. Add the garlic, ginger and red chillies and fry for 2 minutes. Add the ground spices and 1 tsp salt and cook for 2 minutes more. Scrape half the mixture into a mixing bowl to cool.
- Add the cinnamon to the onion mixture in the pan and cook gently for 2-3 minutes. Add the tomatoes, tomato purée, stock/water and half the coconut cream, then bring to a gentle simmer.
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Category Main Course
- Put the onion, chillies, ginger, garlic, salt, garam masala, chilli powder and tomato purée in a food processor. Season with lots of freshly ground black pepper.
- Blend the ingredients into a paste as smooth as you can get it. You’ll need to remove the lid of the food processor and push the mixture down with a spatula 2-3 times.
- To make the sauce, heat the ghee (or oil) in a large non-stick saucepan or sauté pan and gently fry the onions, garlic and ginger for about 10 minutes, or until softened and lightly browned, stirring regularly.
- Stir in the roughly chopped tomatoes and cook for 3-4 minutes over a high heat, or until they soften and release their juice, stirring constantly. Add the tomato purée and sprinkle with the salt and sugar and pour over the lamb stock.
- While the sauce is simmering, make the meatballs. Take a small portion of mince mixture at a time and roll into a smooth ball – a little smaller than a walnut in its shell.
- Remove the pan with the sauce from the heat after its 20 minutes are up and discard the cinnamon stick and bay leaves – they will be easy to pick out with a fork or tongs.
- Return the sauce to the heat and stir in 200ml/7fl oz water. Bring to a gentle simmer. Drop all the meatballs gently into the bubbling sauce and return to a simmer.
- Serve the meatballs with rice, topped with thick natural yogurt and fresh coriander leaves if you like.
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