Description
Aromatic lamb meatballs in a creamy yogurt-tomato gravy, perfect for cozy dinners.
Ingredients
Scale
- 500 g ground lamb
- 1 medium onion, finely chopped (about 110 g)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (adjust to taste)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh cilantro, chopped
- 1 cup plain whole-milk yogurt (240 ml)
- 1 cup crushed tomatoes (240 ml)
- 2 tablespoons cooking oil (vegetable oil or ghee)
- Naan or basmati rice for serving
Instructions
- In a bowl, combine ground lamb, finely chopped onion, minced garlic, minced ginger, ground cumin, ground coriander, garam masala, chili powder, salt, pepper, and chopped cilantro. Mix gently until just combined and form into 12–16 walnut-sized meatballs.
- Heat 2 tablespoons of cooking oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5–7 minutes.
- In a separate bowl, whisk together yogurt and crushed tomatoes until smooth. Temper the mixture if desired.
- Once the meatballs are browned, lower the heat to medium-low and pour the yogurt-tomato mixture over them. Stir gently and bring to a gentle simmer.
- Simmer uncovered or partially covered for 15–20 minutes until the meatballs are cooked through. Adjust seasoning.
- Garnish with extra chopped cilantro and serve hot with warm naan or basmati rice.
Notes
Values are estimates for the kofta and yogurt-tomato gravy only. Use leaner lamb or substitute with turkey for a healthier option.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 5g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg