Koftas Lamb Meatballs in Spicy Gravy

Koftas (Lamb Meatballs in Spicy Gravy)

Koftas (Lamb Meatballs in Spicy Gravy)


Makes 6 servings


2 teaspoons Garam Masala
1-1/2 pounds ground lamb or ground beef round
2 eggs
1-1/2 cups finely chopped onions, divided
1/2 cup chopped fresh cilantro
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1-1/2 teaspoons salt, divided
24 whole blanched almonds
1 tablespoon peanut oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon turmeric
2 tomatoes, peeled, seeded and chopped
1/2 cup water
1 cup plain yogurt


  1. Prepare Garam Masala. Place 2 teaspoons in medium bowl. Add lamb, eggs, 1/2 cup onion, cilantro, garlic, ginger and 1/2 teaspoon salt; mix well. Refrigerate at least 1 hour or overnight.
  2. Shape mixture into 24 ovals or balls; insert 1 almond into each meatball. Heat oil in large skillet over medium-high heat. Add half the meatballs; cook 8 minutes or until brown, turning frequently. Remove meatballs from skillet. Repeat with remaining meatballs.
  3. Reduce heat to medium. Add remaining 1 cup onion. Cook and stir 6 to 8 minutes or until browned. Stir in remaining 1 teaspoon salt, coriander, cumin, chili powder and turmeric. Add tomatoes. Cook 5 minutes or until tomatoes are tender.
  4. Add water; bring mixture to a boil over high heat. Add meatballs. Reduce heat to medium-low. Simmer 15 minutes or until thoroughly cooked. Remove meatballs from skillet to serving platter; keep warm.
  5. Remove skillet from heat; place yogurt in small bowl. Stir in several spoonfuls hot mixture. Stir yogurt mixture into sauce in skillet. Cook over medium-low heat until sauce thickens. Do not boil. Pour sauce over meatballs. Garnish as desired.

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