Lamb Kofta in Tomato Curry

Recipe provided by | Executive Chef Aran Essig, CEC, CCA University of Northern Colorado Greeley, Colorado
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Lamb Kofta

Ground American Lamb 6 pounds
Eggs, beaten 4
Heavy cream 1 cup
Bread crumbs 3 cups
Onion, small dice 12 ounces
Ginger, grated 1-1/2 tablespoons
Garlic, minced 3 tablespoons
Parsley, chopped 2 tablespoons
Cumin 1 tablespoon
Allspice 1 teaspoon
Cinnamon 1 tablespoon
Black pepper 2 teaspoonsvSalt 3 teaspoons
Ground nutmeg 1/2 teaspoon
Tomato Curry Sauce (recipe follows) 3 pints

Tomato Curry Sauce

Canola olive oil blend 1/4 cup
Onion, chopped 1 pound
Garlic, chopped 4-1/4 ounces
Turmeric 1 tablespoon
Cumin 1 tablespoon
Cinnamon 2 tablespoons
Ginger 2 tablespoons
Cayenne pepper 2 teaspoons
Paprika 1 tablespoon
Tomato puree 2 pounds
Cilantro, chopped 2 teaspoons
Water 2 cups
Yogurt, fresh plain 1 cup
Heavy cream 1 cup
Salt 1 teaspoon


Lamb Kofta

In a bowl, combine eggs and cream; mix with bread crumbs. Refrigerate 1 hour. In a separate bowl, mix lamb, onion, ginger, garlic, parsley, cumin, allspice, cinnamon, pepper, salt and nutmeg together; knead well. Add in egg mixture; knead well. Refrigerate for 1 hour. Form the mixture into 2-ounce balls; place on a sheet tray. Bake at 325°F to an internal temperature of 155°F.

Sauce Tomato Curry

In a stockpot, heat the oil. Add onion; sauté until translucent. Add garlic, turmeric, cumin, cinnamon, ginger, pepper and paprika; sauté briefly. Add tomato puree; simmer until the tomato puree reduces to half of its volume. The tomato reduction should be thick and have begun to stick to the bottom of the pan but should not scorch. Place the mixture in a blender; puree until smooth. Return to the pan; stir in cilantro. Add water to reconstitute; bring to a simmer. Add cream and yogurt. Season with salt; adjust seasoning as desired.
Toss the cooked meatballs with the sauce.

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