Ingredients with Measurements:
- 500g minced lamb
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ginger paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 2 tbsp gram flour
- 2 tbsp chopped coriander leaves
- Salt to taste
- 2 tbsp oil
- 1 onion, sliced
- 2 tomatoes, chopped
- 1 tsp tomato paste
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/2 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1 cinnamon stick
- 2 cardamom pods
- 2 cloves
- 1 bay leaf
- 1 cup water
- 1/2 cup yogurt
- 1 tbsp chopped coriander leaves for garnish
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, mix together the minced lamb, chopped onion, minced garlic, ginger paste, cumin powder, coriander powder, garam masala, red chili powder, turmeric powder, gram flour, chopped coriander leaves, and salt to taste.
2. Mix well and shape the mixture into small balls (koftas).
3. Heat the oil in a large pan over medium heat. Add the sliced onion and fry until golden brown.
4. Add the chopped tomatoes, tomato paste, cumin seeds, fennel seeds, mustard seeds, fenugreek seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Fry for 2-3 minutes.
5. Add the water and bring to a boil. Reduce the heat and let it simmer for 5-7 minutes.
6. Add the koftas to the pan and gently stir to coat them with the sauce. Cover the pan and let it simmer for 15-20 minutes or until the koftas are cooked through.
7. Add the yogurt and stir gently. Cook for another 2-3 minutes.
8. Garnish with chopped coriander leaves and serve hot with rice or naan.
Preparation time is 20 minutes and cooking time is 40 minutes.
5. Temperature: Medium heat.
Serving size: 4-6 people.
Nutritional information:
Calories: 350
Fat: 22g
Saturated Fat: 8g
Cholesterol: 90mg
Sodium: 450mg
Carbohydrates: 12g
Fiber: 2g
Sugar: 5g
Protein: 26g
Substitutions for ingredients:
- Minced beef or chicken can be used instead of lamb.
- Chickpea flour can be used instead of gram flour.
- Greek yogurt can be used instead of regular yogurt.
Variations:
- Add chopped spinach or grated carrots to the kofta mixture for added nutrition.
- Use coconut milk instead of yogurt for a creamier curry.
- Add a teaspoon of sugar for a slightly sweeter curry.
Tips and tricks:
- Make sure to mix the kofta mixture well to ensure that the spices are evenly distributed.
- Fry the onions until they are golden brown for a richer flavor.
- Gently stir the koftas to avoid breaking them.
Storage instructions:
- Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pan over medium heat until heated through.
Presentation ideas:
- Serve the curry in a large bowl with a garnish of chopped coriander leaves.
Garnishes:
- Chopped coriander leaves.
Pairings:
- Rice or naan.
Suggested side dishes:
- Raita (yogurt dip), cucumber salad, or roasted vegetables.
Troubleshooting advice:
- If the curry is too thick, add a little more water or yogurt to thin it out.
- If the koftas are breaking apart, add a little more gram flour to the mixture to help bind it together.
Food safety advice:
- Make sure to cook the koftas thoroughly to avoid any foodborne illnesses.
Food history:
- Musulupu Kofta Curry is a traditional Indian dish that originated in the northern regions of India.
Flavor profiles:
- Spicy, savory, and aromatic.
Serving suggestions:
- Serve hot with rice or naan.
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Region: Indian