Ingredients with Measurements:
For Koftas:
- 500g minced lamb
- 1 onion, finely chopped
- 2 green chillies, finely chopped
- 2 tbsp ginger-garlic paste
- 1 tbsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 2 tbsp besan (gram flour)
- Salt to taste
- Oil for frying
For Curry:
- 2 tbsp oil
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tbsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- Salt to taste
- 1 cup water
- Fresh coriander leaves for garnishing
Special equipment needed:
- Mixing bowl
- Frying pan
- Blender or food processor
- Large pot or Dutch oven
Step-by-step instructions:
1. In a mixing bowl, combine minced lamb, onion, green chillies, ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder, besan and salt. Mix well and make small balls out of it.
2. Heat oil in a frying pan and fry the koftas until golden brown. Drain on paper towels and set aside.
3. In a blender or food processor, blend onions and tomatoes to make a smooth puree.
4. Heat oil in a large pot or Dutch oven and add the onion-tomato puree. Cook for 5-7 minutes until the puree thickens.
5. Add ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder and salt. Mix well and cook for another 5 minutes.
6. Add water and bring the curry to a boil.
7. Add fried koftas to the curry and simmer for 10-15 minutes until the koftas are cooked through.
8. Garnish with fresh coriander leaves and serve hot with rice or naan.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 25g
Protein: 30g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 500mg
Substitutions for ingredients:
- Minced lamb can be substituted with minced beef or chicken.
- Besan can be substituted with cornflour or all-purpose flour.
Variations:
- Add cream or yogurt to the curry for a creamier texture.
- Add vegetables like peas, carrots or potatoes to the curry for a more wholesome meal.
- Use store-bought koftas instead of making them from scratch.
Tips and tricks:
- Make sure the koftas are evenly sized for even cooking.
- Add a pinch of sugar to balance the flavors.
- Use fresh spices for better flavor.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave or on the stove until heated through.
Presentation ideas:
Serve the curry in a large bowl or platter with rice or naan on the side.
Garnishes:
Garnish with fresh coriander leaves or chopped green chillies.
Pairings:
Pair with rice or naan bread.
Suggested side dishes:
Serve with a side of raita or salad.
Troubleshooting advice:
- If the curry is too thick, add more water.
- If the curry is too thin, simmer for a few more minutes to thicken.
Food safety advice:
Make sure the koftas are cooked through before adding them to the curry.
Food history:
Laal Maans Kofta Curry is a traditional Rajasthani dish that originated in the royal kitchens of Rajasthan.
Flavor profiles:
Spicy, tangy and aromatic.
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Indian