Ingredients with Measurements:
- 500g minced lamb
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup breadcrumbs
- 2 eggs, beaten
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 2 tbsp vegetable oil
- 2 cups beef broth
- 1/2 cup plain yogurt
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Skillet
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the minced lamb, onion, garlic, cumin, coriander, cinnamon, cardamom, salt, black pepper, breadcrumbs, beaten eggs, parsley, and mint. Mix well until all ingredients are evenly distributed.
3. Shape the mixture into small balls, about 1 inch in diameter, and place them on a baking sheet.
4. Bake the koftas in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.
5. In a skillet, heat the vegetable oil over medium heat. Add the koftas and cook for 2-3 minutes, turning occasionally, until they are browned on all sides.
6. Add the beef broth to the skillet and bring to a simmer. Cook for 10-15 minutes, or until the sauce has thickened and the koftas are fully cooked.
7. Remove the skillet from the heat and stir in the plain yogurt.
8. Serve the koftas hot, with the sauce spooned over them.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 375°F (190°C)
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 15g
Protein: 28g
Sodium: 800mg
Substitutions for ingredients:
- Ground beef or chicken can be used instead of lamb.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Dried parsley and mint can be used instead of fresh.
Variations:
- Add chopped nuts, such as almonds or pistachios, to the kofta mixture for extra crunch.
- Use different spices, such as turmeric or paprika, to change the flavor of the koftas.
- Add chopped vegetables, such as bell peppers or zucchini, to the sauce for extra nutrition.
Tips and tricks:
- Make sure to mix the kofta mixture well, so that all ingredients are evenly distributed.
- Wet your hands before shaping the koftas, to prevent the mixture from sticking to your hands.
- Use a meat thermometer to ensure that the koftas are fully cooked.
Storage instructions:
Leftover koftas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the koftas, place them in a skillet with a little bit of oil and heat over medium heat until they are heated through.
Presentation ideas:
Serve the koftas on a bed of rice or with a side of naan bread.
Garnishes:
Garnish the koftas with chopped fresh herbs, such as cilantro or chives.
Pairings:
Pair the koftas with a side of roasted vegetables or a salad.
Suggested side dishes:
- Rice pilaf
- Naan bread
- Roasted vegetables
- Greek salad
Troubleshooting advice:
- If the koftas are falling apart, add more breadcrumbs to the mixture to help bind it together.
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the koftas to an internal temperature of 160°F (71°C) to ensure that they are fully cooked.
- Store leftover koftas in the refrigerator within 2 hours of cooking.
Food history:
Koftas are a popular dish in Middle Eastern and South Asian cuisine. They are typically made with ground meat, spices, and herbs, and can be served in a variety of ways.
Flavor profiles:
The koftas are savory and aromatic, with a blend of spices that give them a warm and comforting flavor. The sauce is creamy and tangy, with a hint of spice.
Serving suggestions:
Serve the koftas hot, with a side of rice or naan bread, and a salad or roasted vegetables on the side.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian