RECIPE OF THE MONTH

Lamb Kofta Curry

Serves 6

Either lamb or beef can be used in this recipe and I have also made it with ground chicken. Ground turkey, however, was a little too dry and I wouldn't recommend it.

Gravy/Curry
• 2 tablespoons oil
• 1-1/2 cups chopped onion
• 1 tablespoon peeled and minced ginger root
• 1 tablespoon minced garlic
• 2-3 minced green chilies - preferably serranos
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon red chili powder - Indian
• 1/2 teaspoon turmeric
• 1 28 oz. can diced tomatoes
• 1/4 cup chopped cilantro leaves
• Salt to taste

Koftas
• 2 lbs. lean ground lamb
• 1/2 cup chopped onion
• 1 teaspoon peeled minced ginger root
• 1 teaspoon minced garlic
• 1-2 minced green chilies - preferably serranos
• 1 1/2 teaspoon coriander powder
• 3/4 teaspoon cumin powder
• 1/2 teaspoon cayenne
• 1 teaspoon garam masala
• Salt to taste
• 3 tablespoons chopped cilantro

Garnish
• 2 tablespoons chopped cilantro

1. Heat oil in a 4 qt. saucepan with a tight fitting lid. Sauté onions on medium high heat until brown, about 15 minutes stirring occasionally to brown evenly.

2. In the meantime, mix all ingredients for koftas by hand. Do NOT use processor. Make into walnut size balls, using a light touch. Do not make too compact, as the koftas will be too hard. Place on cookie tray.

3. When onions are dark brown add 1 cup water. Place koftas on top of saucepan, making sure the pan is covered completely. Turn heat down and simmer until onions are very soft, about 8-10 minutes. The koftas on top will 'set' with the steam from the pan and this will prevent them from breaking while browning.

4. When onions are soft and there is no more liquid left in the pan, carefully add koftas, turning them bottom side up when transferring from cookie tray. Allow to 'set' for a minute or two, and when the juices have evaporated, carefully brown koftas, taking care not to break them. Add ginger, garlic, green chilies, coriander, cumin, turmeric and chili powders, and continue to brown another 2 minutes. on lower heat. If masala sticks to pan, add 2 tablespoons water to de-glaze and mix well.

5. Add tomatoes, cilantro and salt. Cover and return to a gentle boil. Lower heat and simmer, covered, until gravy is thick about 20-30 minutes. Remove from heat and sprinkle 1 teaspoon garam masala.

6. Garnish with chopped cilantro before serving.
Serve with rice or Indian bread.


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