INDIAN KOFTA CURRY Recipe

• 1 lb ground lamb
• 1 egg white
• 1 teaspoon ground coriander
• 1 teaspoon ground fennel
• 3 cloves garlic, minced
• 1 Tablespoon ginger, grated
• 1 serrano, minced
• 1 Tablespoon cilantro stems, chopped
• A 1/2 yellow onion, grated, squeezed to yield A 1/2 cup
• A 1/2 cup panko bread crumbs, soaked in A 1/4 cup water or chicken broth
• 1 teaspoon ground black pepper
• 1 teaspoon kosher salt
• Some oil for the baking tray
• 3 Tablespoons ghee
• 1 Tablespoon cumin seeds
• 2 bay leaves
• 8 shallots, finely chopped
• 5 cloves garlic, finely minced
• 1 inch ginger, peeled, grated
• 1 Tablespoon ground coriander
• 1 Tablespoon ground cumin
• 1 teaspoon tumeric powder
• A 1/2 teaspoon cayenne
• 10 cloves
• 10 cardamon pods
• 2 cinnamon sticks
• 2 teaspoons kosher salt
• 1 14-oz can crushed canned tomatoes
• 1 pinch saffron threads
• 1 cup heavy cream/ yogurt
• 1 cup water
• A 1/2 cup cilantro, chopped

1. Preheat oven 400A degrees F
2. Preparing the meatballs: Mix together the meatball ingredients (lamb, egg white, coriander, fennel, garlic, ginger, Serrano, cilantro stems, onion, bread crumbs, salt and black pepper).
3. Using your hands, form into balls about 1 A 1/2 inch diameter.
4. Place on a lightly oiled baking tray, and bake in a 400A degrees F oven until brown about 12 minutes.
5. Preparing the curry: In a heavy bottom, oven proof pot, heat ghee on medium high.
6. Add cumin seeds and bay leaves and fry for about 30 seconds or until the cumin seeds pop.
7. Add chopped shallots, and cook till translucent, about 3 minutes, then add the garlic and ginger.
8. Saute under medium heat for about 3 minutes until golden brown and fragrant.
9. Add remaining dry spices (coriander, cumin, tumeric, cayenne, cloves, cardamoms, cinnamon and salt).
10. Continue to fry for another 5 minutes until the oil separates.
11. Add the crushed tomatoes and saffron, and simmer for 5 minutes.
12. Stir in the cream or yogurt and the water.
13. Bring to boil.
14. Taste and add salt if needed.
15. Transfer the meatballs back into the pot, and bake uncovered in a 400 A degrees F oven for 15 minutes (alternatively simmer on low on stove top), stirring once or twice
16. Remove whole spices and mix in chopped cilantro just before serving.

ground lamb, egg, ground coriander, ground fennel, garlic, ginger, serrano, cilantro stems, yellow onion, bread crumbs, ground black pepper, kosher salt, oil, ghee, cumin seeds, bay leaves, shallots, garlic, ginger, ground coriander, ground cumin, tumeric powder, cayenne, cloves, cardamon, cinnamon sticks, kosher salt, tomatoes, saffron threads, cream yogurt, water, cilantro

Taken from cookeatshare.com/recipes/indian-kofta-curry-665 (may not work)