Ramzan Special Lamb Kofta Recipe

Description:

A vibrant and aromatic dish, Ramzan Special Lamb Kofta features tender, flavorful lamb meatballs in a rich and creamy tomato-based sauce. The kofta are perfectly browned, showcasing a delightful contrast in texture against the smooth, luxurious sauce. The glistening sauce is punctuated by the warm tones of the browned onions and the creamy white of the heavy cream. Scattered cashews add a pleasant crunch and visual appeal. The aroma is a captivating blend of warm spices and savory lamb, promising a taste of culinary delight. The bright green cilantro garnish adds a final touch of freshness and vibrancy to the dish, making it a visually stunning and delicious centerpiece for a celebratory Ramzan meal.

Ingredients:

• - 1 lb ground lamb
• - 1/2 cup finely chopped onion
• - 1/4 cup finely chopped cilantro
• - 2 cloves garlic, minced
• - 1 tsp ground cumin
• - 1 tsp ground coriander
• - 1/2 tsp turmeric powder
• - 1/4 tsp cayenne pepper (optional)
• - Salt and pepper to taste
• - 1/4 cup all-purpose flour
• - Vegetable oil for frying
• - 1 large onion, thinly sliced
• - 2 tbsp tomato paste
• - 1 cup chicken broth
• - 1/2 cup heavy cream
• - 1/4 cup chopped cashews
• - Fresh cilantro sprigs for garnish

Instructions:

1. 1. In a large bowl, combine ground lamb, chopped onion, cilantro, garlic, cumin, coriander, turmeric, cayenne pepper (if using), salt, and pepper. Gently mix with your hands until well combined. Do not overmix.
2. 2. Shape the lamb mixture into 1-inch meatballs (kofta).
3. 3. Lightly dust the kofta with all-purpose flour, ensuring they are evenly coated.
4. 4. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the kofta and cook for 4-5 minutes per side, until browned and cooked through. Remove the kofta from the skillet and set aside.
5. 5. In the same skillet, add the sliced onions and cook until softened and lightly browned, about 5-7 minutes. Stir in the tomato paste and cook for another minute, stirring constantly.
6. 6. Pour in the chicken broth, bring to a simmer, then reduce heat to low. Add the cooked kofta back to the skillet.
7. 7. Simmer the kofta in the sauce for 15-20 minutes, allowing the flavors to meld. Stir in the heavy cream and cashews during the last 5 minutes of simmering.
8. 8. Garnish with fresh cilantro sprigs before serving. Serve hot with naan bread or rice.