Get this tastier-than-takeout recipe for lamb kofta, a guaranteed dinner table knockout:
Delhi-Style Lamb Meatball CurrySuffused with warming spices and enriched with coconut and ghee, this saucy main is a dinnertime knockout.
byBenjamin Kemper| PUBLISHED Sep 14, 2022 11:49 AMRecipes by IngredientRecipes by CourseRecipes by CuisineShareWelcome to One Pot Bangers, Benjamin Kemper’s column, where you’ll find our freshest, boldest cooking ideas that require just one pot, skillet, or sheet pan. Busy week? We’ve got you covered with these low-effort, high-reward recipes from around the globe.
Hidden at the bottom of the menu of my favorite Indian to-go joint is a section devoted to kofta, Indian-style meatballs bobbing in rich, spicy gravy. For months, kofta night was my weekly self-care ritual: close laptop, order meatballs, crack open a beer, sleep like a baby. But then I went broke and had to kick my takeout habit.
So I resolved to make kofta myself. Drawing from a recipe in Pushpesh Pant’s India, The Cookbook, I set out to replicate the dish I’d grown to crave—that sauce that popped with mustard seeds and cumin, those meatballs flecked with fresh cilantro, that soul-satisfying scent of coconut and ghee. With a dozen trial runs under my belt, I can finally say, I did it. Meet my dream kofta recipe, which is not only tastier than the restaurant version but a one-pot wonder, to boot.
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