Spicy Lamb Meatballs Curry

So last Sunday we had our annual KFB Bake Sale and what a beautiful event it was. We look forward to this sale every year because not only it hones our skills as an entrepreneur, a home baker but also as an event manager! Second year in row, we have managed to successfully pull it through with much fan fare. As I always say that I need to push myself when it comes to baking but for this one event I am readily willing to bake goodies in my kitchen. This year I partnered with my dear friend Arundhuti of My Saffron Kitchen , and together we had a blast, so much so that we are now toying with the idea of launching our joint venture. We are already at it and soon you will hear more about it. The collage below clearly depicts the amount of fun we had!

bake sale collage

After all that sweet treats , I had to share a different kind of a recipe with my readers and this Spicy Lamb Meatball Curry is just so perfect. The meatballs are juicy and the gravy with a hint of tanginess has the perfect balance of spices.

kofta main

The dry masala mixture that I used for this recipe can easily be bottled and stored for further use. You could add it to your chicken curry or even any egg dish, would go very well I say. I served it with tawa rotis and it complemented each other. Serve it with pulao or just plain rice and enjoy the same with your family.

kofta 2

Spicy Lamb Meatballs Curry
Author: 
Recipe type: Main course
Cuisine: Indian
 
Juicy meatballs in a spicy tangy onion based gravy.
Ingredients
  • Lamb mince- 500 gms - make it into a fine paste in the blender
  • Garm flour/besan - 1 tbsp. - dry roasted in a pan
  • For the dry masala:
  • Dry red chillies - 4 whole
  • Coriander seeds - 1 tbsp.
  • Cumin seeds - 1 tbsp.
  • Cloves - 6-8 nos
  • Cardamom pods - 6-8 nos
  • Cinnamon - 1 small stick
  • Black pepper - 1 tsp
  • Turmeric powder - 1 tsp
  • Grind all the above ingredients into a fine powder .
  • For the gravy:
  • Onion - 2 medium - grounded into a fine paste
  • Tomato Puree - ½ cup
  • Ginger- garlic paste - 1 tbsp.
  • Garam masala powder - 1 tsp
  • Salt - to taste
  • Sugar - a pinch
  • Ghee - 2 tbsp.
  • Refined oil - 1 tbsp.
  • Warm water - 2 cups
  • Fresh red chili - 1 nos - for garnish
  • Mint leaves - a few - for garnish
Instructions
  1. In a bowl , take the mince meat, add the roasted gram flour, ginger garlic paste and salt.
  2. Mix well and make into small round balls.
  3. Keep in the fridge for 15 mins.
  4. In a pan , add the ghee and oil.
  5. Fry the onion paste, till light brown. Do this on low heat, ensure the paste is cooked welll and there is no pungent smell of onion.
  6. Next add the tomato puree , 2 tbsp. of the dry masala that we made. Keep the remaining masala in an air tight bottle and use later.
  7. Fry the masala paste well for 2-3 mins.
  8. Add 2 cups of warm water.
  9. Season with salt. Add a pinch of sugar.
  10. Now gently add the meat balls into the gravy.
  11. Cover the pan and let it simmer for 15 - 20 mins.
  12. Remove the cover, add the garam masala powder.
  13. Check seasoning. By the now the gravy would have thickened and the meatballs cooked.
  14. Garnish with chopped red chillies and crushed mint leaves.
  15. Serve hot with rice/roti/naan.
 

Thai Chicken Curry

Weekdays are for quick cooking and if you are tired of the same old chicken preparation, try this Thai Chicken Curry.Thai cooking is fast,fresh and flavourful and that’s exactly what you need to satiate your palate after a days hardwork. One very important lesson I learnt from my past kitchen management is that its always better to plan a rough menu weekwise and I have been following that from the start of this year. I shop accordingly and that ensures there is no wastage. I definitely do not foolow a strict regimen and often work around the dishes according to what my heart desires on that particular day. I am mighty inspired by Jamie Oliver and always try to catch up on his show Save with Jamie, currently on TLC, every weeknight @ 9. His tips are awesome and I do follow them. Like its always good to stock up on some good quality ready made sauces for whipping up quick meals.

thai chicken curry main

I am a stickler for everything fresh but this Thai curry paste is what I always have in my pantry. A few other stuffs that always find a place in my kitchen wardrobe is a good mustard paste, some cream,coconut milk, a pasta/pizza sauce and mayonnaise.  These are my staples to work around with. Now coming to this curry. I tossed up the chicken with some fresh veggies like pepper, broccoli and pak choi , added some readymade curry paste and coconut milk and voila , what you have is a flavoursome healty curry that goes perfectly with rice. Vegetarians, pls omit the chicken and add mushrooms and baby corn, will taste just as awesome.

thai chicken curry

Thai Chicken Curry
Author: 
Recipe type: Main course
Cuisine: Thai
 
Creamy flavourful chicken broth to go with rice.
Ingredients
  • Chicken - 500 gms - boneless
  • Onion - 1 medium - diced
  • Brocoilli - 1 small head - cut into medium florets
  • Yellow Bell pepper - 1 small - diced
  • Tomato - 1 medium - diced
  • Ginger-Garlic paste - 1 tsp
  • Thai curry paste - 2 tbsp. - use any variety, those ready made ones
  • Coconut milk - 1 cup - around 200 ml
  • Basil leaves - a few
  • Lemon juice - half a lime
  • Sugar - 1 tsp
  • Salt - as per taste
  • Fresh red chillies - 2 nos - finely chopped - use green if red is unavailable
  • Fresh coriander - a handful - chopped
  • Olive oil - 1 tbsp
Instructions
  1. Keep all the ingredients handy.
  2. In a pan, heat 1 tbsp. olive oil,toss in the onion with ginger garlic paste. Saute.
  3. Now add the chicken pieces and sauté till golden in colour.
  4. Next toss in the broccoli and bell pepper.
  5. Add the thai curry paste, sugar, lemon grass and basil leaves( if using )
  6. Mix in everything well.
  7. Keep the flame low.
  8. Add the coconut milk, season with salt and let the curry simmer for 5 to 7 mins.
  9. Finish off by adding chopped fresh red chilies,chopped fresh coriander leaves and a generous squeeze of lime juice.
  10. Serve with plain steamed rice.