Spinach Lamb Kofta Curry
Ingredients
2 lb ground lamb
16 oz frozen spinach
2 tablespoon ginger garlic paste divided
3 teaspoon garam masala divided
1½ teaspoon chili powder divided
4 tablespoon oil divided
½ teaspoon cumin seeds
1 large onion chopped
½ cup tomato puree
1 tablespoon kasuri methi
¾-1 teaspoon salt adjust as per taste
½ lemon juiced
Directions
Make the spinach base:
Heat a kadhai or frying pan, and add two tablespoons of oil. Add cumin seeds and let them splutter.
Add onions and fry until lightly golden (about 5 minutes). Add ginger, garlic, and green chili. Saute for one more minute.
Add tomato puree, kasuri methi, chili powder, and salt. Mix well and cook for 2-3 minutes.
Turn off the heat and let the onion-tomato masala cool down. Once it cools, combine it with frozen spinach and grind it into a smooth puree by adding some water.
Make the koftas and simmer in spinach masala:
In a large mixing bowl, combine together the ingredients to make kofta – ground lamb, ginger garlic paste, garam masala, chili powder, and salt. Mix well using your hands to make sure the spices are well distributed.
Take a small portion of the mixture and shape it like a meatball. Set it aside on a wide plate. Repeat with the rest of the mixture.
Heat two tablespoons of oil in a wide frying pan. Carefully fry the koftas on medium heat until they are browned on all sides.
Add the spinach sauce to the meatballs and mix gently. Simmer for 10-12 minutes or until the spinach and lamb is fully cooked. Serve hot.
