Afghani Korma Kofta – Lamb Meatballs
How to Cook Restaurant-style Afghani Lamb Meatballs – Korma Kofta

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For Kofta
400g Lamb Mince
2 Tbsps. Oil
1 Tsp. Salt
1 Tsp. Crushed Cumin Seeds
1 Tsp. Chilli Powder
2 Tsps. Garam Masala
For Masala Sauce
1 Tbsp. Oil
1 Large Onion Finely Chopped
2-3 Cloves Garlic Finely Chopped
2 Tsps. Ginger Grated (3-4cm)
1 Tsp. Salt
1 Tsp. Turmeric
1 Tsp. Fenugreek Leaves Dried
1 Chilli Chopped
1/2 Tsp. Chilli Powder
200g Plum Tomatoes
1 Tsp. Garam Masala
Handful Fresh Coriander Finely Chopped

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  • Non Vegetarian
  • Spicy
  • Medium


  • For Kofta

  • For Masala Sauce



Author- Hari Ghotra

(Visited 3,958 times, 4 visits today)



Kofta or the Meatballs

To make the juicy and soft meatballs, take a bowl of minced lamb and add salt to taste, a teaspoon of crushed cumin seeds, ½ a teaspoon of chilli powder, 2 tablespoons of garam masala to it.


Combine the meat with spices completely with your hands. You may oil your hands to avoid sticking of the mixture. Once done, take a small amount of the meat and create meatballs ensuring it is smooth on all sides. Similarly, make small balls for the rest of the meat.


Heat the oil in a frying pan. After dipping in the oil, keep frying the meatballs carefully so that they don’t break and gets brown and crisp up all over. After frying remove the meatballs remove them carefully with a slotted spoon, keep them aside in the kitchen paper to drain.


Masala Sauce

First, heat some oil in a deep flat-bottomed pan and meanwhile chop off 1 large onion into smaller pieces. Put the finely-chopped onions into the pan. Then, chop some garlic cloves finely and put that into the pan. Sauté the chopped onions and garlic until they change their colours to dark brown. Cook for about 15-20 minutes.


Meanwhile, chop green chilli and then finely grate 3-4 cm of ginger. After 15-20 minutes, add in 200 grams of plum tomatoes. Mix it well.


Later add the grated ginger and chopped chillies to it. Cook until the mixture turns aromatic. Add a teaspoon of salt, a teaspoon of turmeric and a teaspoon of red chilli powder for seasoning. Further, sprinkle some dried fenugreek leaves, mix everything together and cook until it cooks properly.


Next, place the meatballs into the pan one by one. Now, gently stir and mix so that you do not break the meatballs. Cook the meatballs for a couple of minutes until they incorporate all the spices and flavour. Add a little bit of water to adjust the consistency of the masala sauce and to help the meatballs absorb the flavours and taste. Simmer the kofta for another 10-15 minutes.


Further, add 1-2 teaspoons of garam masala powder and chopped coriander leaves to enhance the taste of the korma kofta.
Your delicious and flavorful lamb meatballs or mutton korma kofta is ready to serve.


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