Kofta Korma

photo by Dr. Jenny


- Ready In:
- 1hr 20mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
For them meatballs
- 600 grames lamb, grounded
- 1 onion, chopped
- 4 garlic cloves, chopped
- 4 teaspoons flour
- 2 teaspoons coriander
- 1 teaspoon garam masala
- 1⁄2 teaspoon cumin
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon salt
-
For the sauce
- 1 (8 ounce) can chopped tomatoes
- 1 teaspoon cumin
- 3 leaves , bay
- 1 teaspoon cinnamon
- 1 teaspoon curry powder
- 1 teaspoon chili
- 1 teaspoon salt
- 1 dl yogurt
- 1 dl milk
directions
- For the meatballs:.
- Stir fry the onion and garlic, take from heat and add all spices, blend with meat, make 16 to 20 balls and fry on pan.
- For the sauce:.
- Cook on a pan, preferably wok for 5 minutes, add yogurt and milk and let settle.
- If your use a tangine, soak in water for 1 hour, add sauce, put in meatballs and cook in oven on 350°F for 1 hour or more.
Reviews
-
We enjoyed this kofta korma very much. Both the meatballs and sauce were very flavorful. I copied a similar recipe in the past, but the sauce was cream-based. I really like that in this recipe, I could reduce the guilt without sacrificing the flavor and used 2% Greek yogurt and fat-free milk. The sauce had very nice consistency. Since we don't have a tagine, we followed your directions in step 1 (stir frying onion and garlic, removing from heat and mixing with spices and meat, making meat balls and returning to the pan). We then cooked on the stovetop for about 15 minutes or so. We made the sauce in saucepan on the stove and then served the sauce over the meatballs when everything was ready. We served over jasmine rice, as I ran out of basmati. For those in the USA, 1 dl = 100 ml (I was able to use the back of my glass pyrex measuring cup, which listed the metric--it is about 1/2 cup). I would definitely make these again, they were flavorful and easy. I accidentally forgot to add the bay leaves, which I will do next time. Next time, I will also halve the cinnamon, as we like a little less. Thanks for a wonderful meal. Made for ZWT6.
RECIPE SUBMITTED BY
Originaly from Austria i moved to Iceland in 2002 after a life long longing for this country i felt at home at once and now it is the place where i belong. I am living with my wonderful husband in a nice, bright flat in the subburb of our capital, Reykjavik. I love to cook and eat healthy and i mainly use whole grain. I do not use any ready made mixes and i try to keep the food i cook close to the ingrediants i used.
I am an elementary school teacher but i work in a kindergarden now and i actually prefer that field.
Besides cooking and though especially baking, i like photography, knitting, swimming, long walks, all kind of sports, animals and nature among much more.
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