Lamb Dumpling Curry

This lamb dumpling curry, featuring homemade koftas smothered in a yoghurt-based curry sauce is a comforting treat originating from rural India. 

For the koftas:

10–12 black peppercorns
6 cloves
1 black cardamom pod
1 cinnamon stick
175g roasted chana
75g oz poppy seeds
500g fatty lamb mince (5% fat)
1 tsp chilli powder
1 tsp salt, or to taste

For the sauce:

40ml vegetable oil
2 onions, sliced
1 tbsp crushed garlic
1 tsp ground coriander
1 tsp chilli powder
1 tsp turmeric
1 tsp salt, or to taste
85g natural yoghurt
1 tsp garam masala
Few sprigs coriander, chopped

How to Make :

To make the koftas, grind the peppercorns, cloves, cardamom and cinnamon in a spice or coffee grinder or with a pestle and mortar to a fine powder. Process the roasted chana and poppy seeds in a food processor to a fine powder.

Put the spice powder and chana powder in a large bowl, add the lamb mince, chilli powder and salt and mix well. Transfer to the food processor and process to a paste.

Add four tablespoons water to the meat mixture and mix well, then divide the mixture into 12 equal-sized portions and roll each portion into a smooth ball.

Heat the oil for the sauce in a wok or large frying pan, add the onions and cook until golden brown. Add the koftas and cook over a medium heat, stirring frequently, for 3–4 minutes, being careful not to break them up.

Add the garlic paste and cook, stirring, for two minutes. Add the coriander, chilli powder, turmeric and salt and cook, stirring, for one minute. Add 350ml water, cover and cook for 10–15 minutes or until the koftas are tender and the oil separates.

Whisk the yoghurt with 475ml water, then add to the pan and cook over a medium heat for 5–6 minutes, stirring frequently. Check the seasoning and cook until the sauce thickens. Sprinkle with the garam masala and scatter over the chopped coriander to finish.

Mughlai kofta, or lamb dumpling curry (Shutterstock)

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