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Add a photoDelicious Gujerati style of curry, with lamb kofta aka meatballs. A flavor explosion experience.
Ingredientes
- 1 lb ground lamb
- 1 egg white
- 1 teaspoon ground coriander
- 1 teaspoon ground fennel
- 3 cloves garlic, minced
- 1 Tablespoon ginger, grated
- 1 serrano, minced
- 1 Tablespoon cilantro stems, chopped
- ½ yellow onion, grated, squeezed to yield ½ cup
- ½ cup panko bread crumbs, soaked in ¼ cup water or chicken broth
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- Some oil for the baking tray
- 3 Tablespoons ghee
- 1 Tablespoon cumin seeds
- 2 bay leaves
- 8 shallots, finely chopped
- 5 cloves garlic, finely minced
- 1 inch ginger, peeled, grated
- 1 Tablespoon ground coriander
- 1 Tablespoon ground cumin
- 1 teaspoon tumeric powder
- ½ teaspoon cayenne
- 10 cloves
- 10 cardamon pods
- 2 cinnamon sticks
- 2 teaspoons kosher salt
- 1 14-oz can crushed canned tomatoes
- 1 pinch saffron threads
- 1 cup heavy cream/ yogurt
- 1 cup water
- ½ cup cilantro, chopped
Direcciones
- Preheat oven 400°F
- Preparing the meatballs: Mix together the meatball ingredients (lamb, egg white, coriander, fennel, garlic, ginger, Serrano, cilantro stems, onion, bread crumbs, salt and black pepper).
- Using your hands, form into balls about 1 ½ inch diameter. Place on a lightly oiled baking tray, and bake in a 400°F oven until brown about 12 minutes.
- Preparing the curry: In a heavy bottom, oven proof pot, heat ghee on medium high. Add cumin seeds and bay leaves and fry for about 30 seconds or until the cumin seeds pop.
- Add chopped shallots, and cook till translucent, about 3 minutes, then add the garlic and ginger. Saute under medium heat for about 3 minutes until golden brown and fragrant.
- Add remaining dry spices (coriander, cumin, tumeric, cayenne, cloves, cardamoms, cinnamon and salt). Continue to fry for another 5 minutes until the oil separates.
- Add the crushed tomatoes and saffron, and simmer for 5 minutes. Stir in the cream or yogurt and the water. Bring to boil. Taste and add salt if needed.
- Transfer the meatballs back into the pot, and bake uncovered in a 400 °F oven for 15 minutes (alternatively simmer on low on stove top), stirring once or twice
- Remove whole spices and mix in chopped cilantro just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 364g | |
| Recipe makes 4 servings | |
| Calories 634 | |
| Calories from Fat 443 | 70% |
| Total Fat 49.6g | 62% |
| Saturated Fat 24.79g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 148mg | 49% |
| Sodium 2072mg | 86% |
| Potassium 781mg | 22% |
| Total Carbs 25.39g | 7% |
| Dietary Fiber 4.8g | 16% |
| Sugars 1.69g | 1% |
| Protein 24.44g | 39% |
Evaluaciones
12 de Agosto de 2008
Cooked this and it was super easy. Tasted fantastic.Yo he cocinado/probado esta receta
