Indian Meat Recipes - Lamb Meatballs in Cashew Almond Gravy (Keema Kofta) Recipe

Ingredients

• 1 lb (500 g) lean lamb, cubed

• 3 green chilies, sliced

• 1 tablespoon minced coriander leaves (cilantro)

• 1 tablespoon minced ginger

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground mace Pinch of Garam Masala 

• 1 1/2 teaspoons salt

• 2 tablespoons ghee or olive oil

• 1 tablespoon minced mint leaves Garam Masala, to garnish

Cashew Almond Gravy

• 2 tablespoons raw cashew nuts

• 2 tablespoons blanched almonds

• 1 heaped tablespoon ghee or butter

• 3 medium onions, diced

• 3/4 teaspoon crushed garlic

• 3/4 teaspoon minced ginger

• 1/4 teaspoon ground turmeric

• 1/2 teaspoon ground red pepper

• 3 medium tomatoes, quartered

• 1/4 cup (60 g) whipped yogurt

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Method:

1. Prepare the Cashew Almond Gravy first. Soak the cashews and almonds in hot water, for 10 minutes, covered, then grind to a paste in a blender or food processor.

2. Heat the ghee in a wok and stir-fry the onion until golden brown. Add the garlic, ginger, turmeric and red pepper and continue stirring for about 5 minutes until the oil separates, then add the tomatoes and cook until they become pulpy. Add the yogurt and nut paste and simmer over low heat for 5 to 10 minutes until the oil separates. If a creamier sauce is desired, puree the sauce in a blender or food processor then return to the wok. Leave the Cashew Almond Gravy to simmer over low heat while preparing the meatballs.

3. In a large bowl, combine the lamb with the chilies, coriander, ginger, spices and 1/2 teaspoon of salt, leaving the ghee aside. Place the seasoned meat in a food processor and process until very finely ground. Shape into bite-sized balls. Heat the ghee or butter in another wok and stir-fry the meatballs until browned. Drain the meatballs of half the ghee.

4. Place the meatballs in the Cashew Almond Gravy, cover and simmer for 5 to 7 minutes, stirring gently from time to time. Stir in half the mint leaves and 1 tablespoon of salt. Before serving, sprinkle with the remaining mint leaves and Garam Masala.