Malai Kofta Gosht are Indian lamb meatballs with a creamy spicy sauce. You’ll need minced lamb, ginger, onion, garlic, pepper, tomato paste and spices!
- 5cm (2in) fresh root ginger
- 2 green chillies
- 2 garlic cloves
- 5ml (1 tsp) paprika
- 5ml (1 tsp) salt
- 500g (1lb) minced lamb
- 30ml (2 tbsp) vegetable oil
- 2 onions, finely chopped
- 2.5ml (½ tsp) ground cumin
- 2.5ml (½ tsp) ground coriander
- 2.5ml (½ tsp) turmeric
- 2.5ml (½ tsp) chilli powder
- 2.5ml (½ tsp) Garam Masala
- 5ml (1 tsp) tomato puree
- 30ml (2 tbsp) double cream
- 30g (1 oz) flaked, toasted almonds
- 30g (1 oz) fresh coriander leaves
- Place the ginger, chillies and garlic in a small food processor and blend until everything is finely chopped. Alternatively, do this by hand.
- Place the spice mixture, paprika, salt and lamb in a big bowl and mix everything until all ingredients are evenly distributed.
- Wet your hands and roll the mixture into 16 meatballs of equal size.
- Heat a non-stick pan and frying pan and brown the meatballs.
- Remove the meatballs and then add the oil and onions.
- Fry the onions until translucent and softened, then add 250ml (1 cup) of water and let it bubble.
- Add the cumin, coriander, turmeric, chilli powder and Garam Masala, tomato puree, and stir.
- Return the meatballs to the pan then reduce the heat to low and leave to simmer for 6-8 minutes or until cooked.
- Swirl in the cream and sprinkled with almonds and coriander.
- If you’d like to save on calories, fry the meatballs without oil when browning. The meat’s fat content is quite high.
- Serving Size: 1 serving
- Calories: 361
- Sugar: 3.3 g
- Sodium: 444 mg
- Fat: 19.2 g
- Saturated Fat: 6.4 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 36.4 g
- Cholesterol: 123 mg