Lamb Kofta Tariwala Lamb Kofta Tariwala
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Prep 1 hour
Total 2 hours 30 minutes
Serves
US | Metric
Ingredients
Koftas
  • 1 kg Lamb mince
  • 1 Medium white onion
  • 8 tbsps Fresh breadcrumbs
  • 1 Large egg
  • 6 Garlic cloves, minced
  • 1 tbsp Ginger paste
  • 1 tbsp Ground Coriander
  • 1 tbsp Ground Cumin
  • 1 tbsp Kashmiri red chilli powder
  • 1 tsp Turmeric
  • 2 tsps Salt
  • 6 Green/Red chillies, finely chopped
  • A handful of chopped fresh coriander
  • Juice of half a lemon
Tari/Curry
  • 2 Large white onions or 3 medium
  • 8 Garlic cloves, minced
  • Thumb-piece of ginger, peeled and finely grated
  • 600 g Tin of chopped tomatoes
  • 2 tsps Ground cumin
  • 2 tsps Garam masala
  • 3 tbsps Kasuri methi
  • 6 Green/red chillies
  • 200 ml Lamb or chicken stock
  • 2 tsps Ground coriander
  • 1 tsp Turmeric
  • 2 tsps Salt

Lamb Kofta Tariwala

  1. In a large bowl, thoroughly mix all of ingredient together for the koftas.
  2. Make small-medium sized ball with the mixture. You may find it useful to have a small bowl of water to dampen the palm of your hands to help with rolling. This mixture should make approx. 30 - 35 balls. Put them on a greased tray, cover with clingfilm and put them in the fridge to set until ready to cook.
  3. To prepare the thorka/tari, finely chop or roughly blend the onions. Add the chopped onions to 3 tsps of olive oil in a large pot on a medium flame and sautee for approx. 10 - 12 minutes until the onions become translucent and reach a golden brown colour. Stir frequently to ensure the onions do not burn. Add a drop of water if the onions begin to stick to the bottom of the pan.
  4. Blend the garlic and ginger and green chillies. Add this mix to the onions and continue to stir frequently for 5 minutes. If it starts to burn or stick, lower the heat or add a few drops of water to prevent further browning. Once the garlic, ginger and onions have browned slightly, add the chopped tomatoes. Also add the ground spices including cumin, coriander, garam masala, turmeric and salt. Slow cook on a low heat for approx. 30 minutes until you start to see the oil separate from the tomatoes. You can blend the mixture using a hand held mixture for a smooth masal but for this recipe, I choose to keep it thick for texture.
  5. After 30 minutes, add the chicken or lamb stock, kasuri methi to the mixture and mix well. Taste and add more salt, if needed. Cover with the lid, reduce heat to low flame and slow cook for another 15 minutes, stirring frequently throughout. The curry will be fairly liquid consistency, but will be full of flavour.
  6. Whilst the tari is simmering, in a separate medium sized pan, add 2 tbsps of olive oil on a medium heat. Once the oil begins to bubble, in batches, carefully add the meatballs and cook until brown and crisp around the koftas, approx. 5 - 8 minutes. Drain and set aside in a large bowl or plate, retaining a little of the juices/oil to add to the tari.
  7. Carefully and slowly add the koftas and retained oil/juices to the tari, mix well and then cover with a lid. Allow to simmer on a low heat for approx. 15 minutes until the koftas are cooked through. Finally, garnish with a handful of chopped coriander and more kasuri methi. Serve immediately with naan or with rice.


Lamb Kofta Tariwala Lamb Kofta Tariwala

Lamb Kofta Tariwala

favorite
print
like
Prep 1 hour
Total 2 hours 30 minutes
Serves
US | Metric
Ingredients
Koftas
  • 1 kg Lamb mince
  • 1 Medium white onion
  • 8 tbsps Fresh breadcrumbs
  • 1 Large egg
  • 6 Garlic cloves, minced
  • 1 tbsp Ginger paste
  • 1 tbsp Ground Coriander
  • 1 tbsp Ground Cumin
  • 1 tbsp Kashmiri red chilli powder
  • 1 tsp Turmeric
  • 2 tsps Salt
  • 6 Green/Red chillies, finely chopped
  • A handful of chopped fresh coriander
  • Juice of half a lemon
Tari/Curry
  • 2 Large white onions or 3 medium
  • 8 Garlic cloves, minced
  • Thumb-piece of ginger, peeled and finely grated
  • 600 g Tin of chopped tomatoes
  • 2 tsps Ground cumin
  • 2 tsps Garam masala
  • 3 tbsps Kasuri methi
  • 6 Green/red chillies
  • 200 ml Lamb or chicken stock
  • 2 tsps Ground coriander
  • 1 tsp Turmeric
  • 2 tsps Salt
  1. In a large bowl, thoroughly mix all of ingredient together for the koftas.
  2. Make small-medium sized ball with the mixture. You may find it useful to have a small bowl of water to dampen the palm of your hands to help with rolling. This mixture should make approx. 30 - 35 balls. Put them on a greased tray, cover with clingfilm and put them in the fridge to set until ready to cook.
  3. To prepare the thorka/tari, finely chop or roughly blend the onions. Add the chopped onions to 3 tsps of olive oil in a large pot on a medium flame and sautee for approx. 10 - 12 minutes until the onions become translucent and reach a golden brown colour. Stir frequently to ensure the onions do not burn. Add a drop of water if the onions begin to stick to the bottom of the pan.
  4. Blend the garlic and ginger and green chillies. Add this mix to the onions and continue to stir frequently for 5 minutes. If it starts to burn or stick, lower the heat or add a few drops of water to prevent further browning. Once the garlic, ginger and onions have browned slightly, add the chopped tomatoes. Also add the ground spices including cumin, coriander, garam masala, turmeric and salt. Slow cook on a low heat for approx. 30 minutes until you start to see the oil separate from the tomatoes. You can blend the mixture using a hand held mixture for a smooth masal but for this recipe, I choose to keep it thick for texture.
  5. After 30 minutes, add the chicken or lamb stock, kasuri methi to the mixture and mix well. Taste and add more salt, if needed. Cover with the lid, reduce heat to low flame and slow cook for another 15 minutes, stirring frequently throughout. The curry will be fairly liquid consistency, but will be full of flavour.
  6. Whilst the tari is simmering, in a separate medium sized pan, add 2 tbsps of olive oil on a medium heat. Once the oil begins to bubble, in batches, carefully add the meatballs and cook until brown and crisp around the koftas, approx. 5 - 8 minutes. Drain and set aside in a large bowl or plate, retaining a little of the juices/oil to add to the tari.
  7. Carefully and slowly add the koftas and retained oil/juices to the tari, mix well and then cover with a lid. Allow to simmer on a low heat for approx. 15 minutes until the koftas are cooked through. Finally, garnish with a handful of chopped coriander and more kasuri methi. Serve immediately with naan or with rice.