Lamb Kofta with Spicy Tomato Sauce

Main Dishes | Armenian cuisine

⏳ Time

2 hours 45 minutes

🥕 Ingredients

🍽️ Servings

Description

Lamb Kofta with Spicy Tomato Sauce

Ingredients

Vegetable Oil - 3 tablespoons
Onion - 2 heads
Garlic - 2 cloves
Garam Masala - 1½ tablespoons
Mild Chili Spice - ½ teaspoon
Baking Tomatoes - 14.1 oz
Passata Tomato Sauce - 1 tablespoon
Campbell's Beef Broth - 17 fl oz
Coconut Milk - 9 fl oz
Rack of Lamb - 17.6 oz
Fresh Mint - 0.7 oz
Cilantro - 0.7 oz
Chicken Egg - 1 piece
Lemon - 1 piece
Basmati rice - to taste
Salt - to taste

Step by Step guide

Step 1

Heat the oil in a heavy-bottomed skillet. Finely chop the two large onions and sauté for 5 minutes until golden brown. Add the finely chopped garlic, garam masala, and ground chili. Sauté, stirring, for 2–3 minutes until fragrant. Transfer half of the onions to a bowl and set aside; let cool.

Step 2

In the skillet with the onions, add the chopped tomatoes and tomato paste, and mix. Simmer for 5 minutes, then add the broth and coconut milk. Bring to a boil, remove the skillet from the heat, cover, and set aside.

Step 3

Add the ground lamb, finely chopped mint and cilantro, one handful at a time, and the beaten egg to the cooled onions, and mix. With wet hands, roll the mixture into walnut-sized balls (about 28 pieces). Cover and refrigerate for half an hour.

Step 4

Heat the sauce until it begins to boil. Add the kofta balls and simmer on low heat for 1 hour until the meat is cooked through and the sauce thickens. Stir gently from time to time. Squeeze the juice from the lemon, pour it into the pot, and mix.