Get this tastier-than-takeout recipe for lamb kofta, a guaranteed dinner table knockout:
, that soul-satisfying scent of coconut and ghee. With a dozen trial runs under my belt, I can finally say, I did it. Meet my dream kofta recipe, which is not only tastier than the restaurant version but a one-pot wonder, to boot. For richer, for poorer, long live kofta night.3 medium yellow onions, finely chopped1 tsp. black mustard seeds1½ tsp. aniseed, lightly crushed1½ tsp. nigella seeds1 large egg plus 1 egg yolk1 Tbsp. sugar1½ tsp.
Transfer ½ cup of the onion mixture to a large bowl , then add the lamb, half of the cilantro, the egg and yolk, and half of the salt. Using your hands, mix very well, then shape into approximately twenty-four 2-inch meatballs and transfer to a plate. Refrigerate to firm slightly, at least 20 minutes.
Meanwhile, to the pot, add the tomatoes, stock, sugar, and remaining salt and bring to a boil. Cover, turn the heat to medium-low, and cook until thickened slightly, about 12 minutes. Add the meatballs and gently stir to combine. Bring to a boil, then turn the heat to medium-low and cover. Cook until the meatballs are cooked through, about 13 minutes. Stir in the yogurt, coconut, garam masala, and the remaining cilantro and cook for 2 minutes more.
To serve, ladle the meatball curry into bowls, then garnish with the thinly sliced ginger, the cilantro, and lime wedges. Serve with rice if desired.
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