One Pot Delhi-Style Lamb Meatball Curry

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Delhi-Style Lamb Meatball Curry is a dish that brings warmth and rich flavours to any meal.

This curry features tender lamb meatballs, also known as kofta, simmered in a spiced sauce that balances heat and aroma beautifully.

I enjoy this dish not only for its taste but also for the variety of ingredients that come together to create something truly satisfying.

When I make this curry, I focus on high-quality ingredients, including ground lamb, fresh herbs, and a blend of spices. Each component plays a role in building layers of flavour, making every bite memorable. The dish is versatile too. I can adjust the spice levels to suit my palate, making it enjoyable for all.

Whether you’re looking to impress your guests or simply want a comforting meal at home, Delhi-Style Lamb Meatball Curry is the perfect choice. The combination of tender kofta and a rich, aromatic curry sauce will make you want to return to this recipe time and again.

Preparing the Lamb Meatballs

To create a delicious Delhi-Style Lamb Meatball Curry, it’s essential to start with the right ingredients and proper technique. I focus on selecting fresh components and ensuring that the meatballs are well-formed and cooked to perfection.

Selecting the Right Ingredients

The foundation of my lamb meatballs lies in using high-quality ground lamb. I prefer to use lamb mince, which is tender and adds rich flavour.

Next, I include fresh garlic, ginger, and onion. These aromatics infuse the meatballs with depth. I also add whole spices like coriander seeds and cumin seeds, which I toast for enhanced flavour.

In my mixing bowl, I incorporate an egg that acts as a binder. For seasoning, I use salt and a touch of garam masala. These spices are essential for an authentic taste. Finally, I finish with finely chopped cilantro leaves, which add freshness to the mixture.

Forming and Cooking the Meatballs

After preparing the mixture, I form small meatballs, roughly the size of a golf ball. To do this, I wet my hands slightly to prevent sticking.

I choose to shallow fry the meatballs in a bit of oil until they’re golden brown on all sides. This not only adds a nice texture but also locks in the juices. Once browned, I carefully remove them and set them aside.

Now, for the lamb kofta curry, I gently place the meatballs into a simmering sauce. This allows the flavours to meld together. Cooking them this way ensures the meatballs remain moist and absorb the delicious spices present in the sauce.

Crafting the Curry Sauce

Creating a rich and flavourful curry sauce is essential for a delicious Delhi-style lamb meatball curry. I focus on building a strong base, enhancing the flavours with spices, and finishing with garnishes for a perfect balance.

Creating the Base

I start by heating ghee in a large pot. The ghee adds a nice depth to the curry. Next, I add finely chopped onions and sauté them until they are soft and golden brown. This usually takes about 15-20 minutes.

Once the onions are ready, I add minced garlic and ginger. This combination is key for creating a fragrant base. Then, I incorporate chopped tomatoes and crushed tomatoes, which provide moisture and sweetness.

I sprinkle in curry powder, turmeric powder, chilli powder, and paprika for spice, stirring well. This mixture needs to simmer for about 10 minutes, allowing the flavours to meld.

Enhancing Flavour and Consistency

After the base is prepared, I need to add coconut milk. I mix in the coconut milk gradually, ensuring a smooth consistency. This ingredient makes the sauce creamy and balances the spices.

If I want to adjust the heat level, this is the time to add more chilli powder or paprika as desired. I often taste and adjust the seasoning with salt and a pinch of sugar to enhance the overall flavour.

For a more complex taste, I might sprinkle in a touch of cinnamon. This adds warmth and a hint of sweetness that complements the spices well.

Finalizing and Garnishing

When the sauce reaches my desired consistency, I add the cooked Indian-style meatballs. I let them simmer in the sauce for about 10-15 minutes, ensuring they take on the rich flavours.

Just before serving, I stir in some plain yogurt to add a tangy element. I also garnish with fresh coriander leaves and lime wedges for a burst of freshness.

To serve, I ladle the meatball curry into a dish and sprinkle additional cilantro on top. It looks vibrant and inviting, perfect for sharing with family and friends.

Delhi-Style Lamb Meatball Curry

Ingredients

For the Meatballs:

• 500g ground lamb
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 1/4 cup fresh cilantro, finely chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• Salt and black pepper, to taste

For the Curry Sauce:

• 2 tbsp vegetable oil or ghee
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1-inch ginger, grated
• 2 tomatoes, pureed (or 1 can of tomato puree)
• 1 cup (240ml) coconut milk (optional)
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tbsp garam masala
• 1/2 tsp red chili powder (adjust to taste)
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Prepare the Meatballs

1. In a large bowl, combine ground lamb, breadcrumbs, beaten egg, cilantro, garlic, ginger, cumin powder, coriander powder, garam masala, salt, and black pepper.
2. Mix everything well until the mixture is uniform.
3. Form the mixture into small meatballs, about 1-inch in diameter. Set aside.

2. Sear the Meatballs

1. In a large, deep skillet or pan, heat 2 tablespoons of vegetable oil or ghee over medium-high heat.
2. Sear the meatballs in batches, browning them on all sides (about 5 minutes total).
3. Remove the meatballs from the pan and set aside on a plate.

3. Make the Curry Sauce

1. In the same pan, reduce the heat to medium and add 2 tablespoons of oil or ghee if needed.
2. Add the chopped onion and sauté until golden brown, about 10 minutes.
3. Stir in garlic and ginger, sauté for another 2 minutes until aromatic.
4. Add pureed tomatoes, cumin powder, coriander powder, turmeric powder, garam masala, and red chili powder. Stir everything together and let it simmer for about 10 minutes, until the sauce thickens.

4. Add Meatballs to the Sauce

1. Return the seared meatballs to the pan, ensuring they are fully covered with the sauce.
2. Pour in the coconut milk (optional) for a creamy texture. Cover the pan and let everything simmer on low heat for about 20 minutes, until the meatballs are cooked through and tender.
3. Stir occasionally to ensure the sauce doesn’t stick to the bottom of the pan.

5. Garnish and Serve

1. Taste the sauce and adjust the seasoning with salt if needed.
2. Garnish with fresh cilantro and serve hot with steamed rice, naan, or roti.

Tips for Success

• Meat Quality: Use good-quality ground lamb for a richer, more authentic taste.
• Spice Adjustments: Adjust red chili powder and garam masala according to your heat preference.
• Tomato Sauce: Pureeing fresh tomatoes gives a fresher taste, but canned tomato puree works just as well.

Enjoy this Delhi-Style Lamb Meatball Curry as a delightful centerpiece for your meal, bursting with bold flavors and comforting spices!

Delhi-Style Lamb Meatball Curry

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 4

Ingredients

  

For the Meatballs:

• 500 g ground lamb
• 1/2 cup breadcrumbs
• 1 egg beaten
• 1/4 cup fresh cilantro finely chopped
• 2 cloves garlic minced
• 1- inch ginger grated
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• Salt and black pepper to taste

For the Curry Sauce:

• 2 tbsp vegetable oil or ghee
• 1 large onion finely chopped
• 4 cloves garlic minced
• 1- inch ginger grated
• 2 tomatoes pureed (or 1 can of tomato puree)
• 1 cup 240ml coconut milk (optional)
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tbsp garam masala
• 1/2 tsp red chili powder adjust to taste
• Salt to taste
• Fresh cilantro chopped (for garnish)

Instructions

 

• In a large bowl, combine the ground lamb, breadcrumbs, beaten egg, fresh cilantro, minced garlic, grated ginger, cumin powder, coriander powder, garam masala, salt, and black pepper. Mix until the mixture is well combined and uniform. Then, form the mixture into small meatballs, about 1-inch in diameter, and set them aside.
• Heat 2 tablespoons of vegetable oil or ghee in a large, deep skillet or pan over medium-high heat. Once hot, sear the meatballs in batches, browning them on all sides for about 5 minutes total. After they are browned, remove the meatballs from the pan and set them aside on a plate.
• In the same pan, reduce the heat to medium and add 2 more tablespoons of oil or ghee if needed. Add the finely chopped onion and sauté until golden brown, about 10 minutes. Then, stir in the minced garlic and grated ginger and sauté for another 2 minutes until aromatic. Add the pureed tomatoes, cumin powder, coriander powder, turmeric powder, garam masala, and red chili powder. Stir everything together and let the sauce simmer for about 10 minutes, until it thickens.
• Once the sauce has thickened, return the seared meatballs to the pan, making sure they are fully covered with the sauce. If you want a creamier texture, pour in the coconut milk (optional). Cover the pan and let everything simmer on low heat for about 20 minutes, or until the meatballs are cooked through and tender. Stir occasionally to make sure the sauce doesn’t stick to the bottom of the pan.
• Taste the sauce and adjust the seasoning with salt if needed. Garnish the curry with fresh chopped cilantro and serve it hot with steamed rice, naan, or roti.

Frequently Asked Questions

I often receive questions about making Delhi-style lamb meatball curry. Here are some common inquiries along with detailed answers to enhance your cooking experience.

What are the key spices used in authentic Delhi-style lamb meatball curry?

In authentic Delhi-style lamb meatball curry, the key spices include cumin, coriander, turmeric, and garam masala. Black mustard seeds and fresh ginger also play important roles in flavour. These spices create a rich and aromatic base for the dish.

How can coconut milk be incorporated into Delhi-style lamb meatball curry?

Coconut milk can be added to the curry for a creamier texture and richness. I recommend stirring in the coconut milk after the meatballs are cooked through. This step enhances the curry’s flavour and provides a delightful balance to the spices.

What is the traditional method for preparing lamb kofta curry?

To make lamb kofta curry, I start by mixing minced lamb with spices and forming them into small balls, known as kofta. These are traditionally browned in a pan before being added to the curry sauce, allowing the flavours to meld together beautifully during cooking.

Can Delhi-style lamb meatball curry be made in a slow cooker, and if so, how?

Yes, Delhi-style lamb meatball curry can be made in a slow cooker. I typically brown the meatballs in a skillet first, then transfer them to the slow cooker. Add the curry sauce ingredients and cook on low for 6-8 hours for maximum flavour and tender meat.

What side dishes complement Delhi-style lamb meatball curry well?

To complement lamb meatball curry, I often serve basmati rice or naan bread. These sides absorb the sauce and provide a wonderful textural contrast. A simple cucumber raita can also enhance the meal with its cooling effect.

What variations can be made to Delhi-style lamb meatball curry to adjust for dietary preferences?

For dietary preferences, I can adjust the recipe by using ground turkey or chicken instead of lamb. Additionally, I can make it dairy-free by omitting yogurt or substituting it with a plant-based alternative. These changes maintain the dish’s integrity while catering to different needs.