Ingredients with Measurements:
- 1 pound ground lamb
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup finely chopped fresh mint
- 2 tablespoons minced ginger
- 2 tablespoons minced garlic
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 cup chickpea flour
- 1/4 cup water
- 1/4 cup vegetable oil
- 1/2 cup chopped tomatoes
- 1/2 cup chopped onion
- 1/2 cup chopped cilantro
- 1/2 cup chopped mint
- 1/2 cup plain yogurt
Special equipment needed:
- Large mixing bowl
- Skillet or frying pan
- Slotted spoon
- Blender or food processor
Step-by-step instructions:
1. In a large mixing bowl, combine the ground lamb, chopped onion, cilantro, mint, ginger, garlic, cumin, coriander, turmeric, cayenne pepper, and salt. Mix well.
2. Add the chickpea flour and water to the mixture and mix until well combined.
3. Heat the vegetable oil in a skillet or frying pan over medium-high heat.
4. Using your hands, shape the lamb mixture into small balls, about 1-2 inches in diameter.
5. Carefully place the lamb balls into the hot oil and cook until browned on all sides, about 5-7 minutes.
6. Using a slotted spoon, remove the lamb balls from the skillet and place them on a paper towel-lined plate to drain excess oil.
7. In a blender or food processor, combine the chopped tomatoes, onion, cilantro, mint, and yogurt. Blend until smooth.
8. Pour the tomato-yogurt sauce over the lamb balls and serve.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Protein: 20g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 350mg
Substitutions for ingredients:
- Ground beef or turkey can be used instead of lamb.
- All-purpose flour can be used instead of chickpea flour.
- Greek yogurt can be used instead of plain yogurt.
Variations:
- Add chopped nuts, such as almonds or pistachios, to the lamb mixture for added texture.
- Serve the lamb balls over a bed of rice or with naan bread.
- Add a pinch of saffron to the tomato-yogurt sauce for added flavor.
Tips and tricks:
- Make sure the oil is hot before adding the lamb balls to the skillet to ensure they cook evenly.
- Use a slotted spoon to remove the lamb balls from the skillet to prevent excess oil from being transferred to the serving dish.
- If the lamb mixture is too wet, add more chickpea flour to help bind the ingredients together.
Storage instructions:
Store any leftover lamb balls and tomato-yogurt sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the lamb balls in a skillet or frying pan over medium heat and cook until heated through. Reheat the tomato-yogurt sauce in a separate saucepan over low heat, stirring occasionally.
Presentation ideas:
Serve the lamb balls and tomato-yogurt sauce in a shallow serving dish, garnished with fresh cilantro or mint leaves.
Garnishes:
Fresh cilantro or mint leaves
Pairings:
- Serve with a side of roasted vegetables or a salad.
- Pair with a glass of red wine, such as a Syrah or Cabernet Sauvignon.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts
- Salad, such as a Greek salad or mixed greens with a vinaigrette dressing
Troubleshooting advice:
- If the lamb balls are falling apart in the skillet, add more chickpea flour to the mixture to help bind the ingredients together.
- If the tomato-yogurt sauce is too thick, add a splash of water or milk to thin it out.
Food safety advice:
- Make sure the lamb balls are cooked to an internal temperature of 160°F to ensure they are safe to eat.
- Store any leftover lamb balls and tomato-yogurt sauce in separate airtight containers in the refrigerator for up to 3 days.
Food history:
Tarasari Kofta is a traditional Indian dish made with ground lamb or beef and a variety of spices. It is typically served with a tomato-based sauce and is popular in the northern regions of India.
Flavor profiles:
Tarasari Kofta is a savory and spicy dish with a hint of sweetness from the tomato-yogurt sauce. The lamb balls are seasoned with a variety of spices, including cumin, coriander, and turmeric, which give the dish a warm and earthy flavor.
Serving suggestions:
Serve Tarasari Kofta as a main dish for dinner or as an appetizer for a party or gathering. It pairs well with a variety of side dishes and can be served with rice or naan bread.
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Region: Indian