Lamb Kofta

The perfect colors for the season and the perfect spice to warm you through the cold as well. These flavorful Indian lamb meatballs are great as an appetizer or served with rice as a main dish.

Lamb kofta balls:

1 lb ground lamb

1/2 cup panko crumbs

1 egg

1 tsp Ras el Hanout Moroccan spice

1 tsp ground coriander

1 tsp ground cardamom

1/2 tsp freshly ground black pepper

1/2 tsp kosher salt

1 shallot, minced

2 cloves garlic, minced

Sauce:

1 cup diced yellow onion

1/2 cup diced celery

1 tsp fennel seeds

1 tsp cumin seeds

2 cloves garlic, peeled and minced

1 15-oz can petite diced tomatoes, drained, juice reserved

1 tsp herbed de Provence or Italian herbs

1 tsp yellow Madras curry powder

1 Tbsp tomato paste

Fresh cilantro for garnish

add the kofta ball ingredients together in a bowl.  

Gently mix only enough to incorporate the ingredients fairly evenly - overtaxing will make a tougher meat ball.

Roll out kofta balls to about 1-inch diameter - you should have about 18-20.  Place balls on an oiled rimmed roasting pan.

Preheat oven to 400F.  Now make the sauce.  Sauté the onion, celery and seeds in a sauce pan in a dash of olive oil. 

Cook about 5 minutes.  Add the garlic and cook another 2 minutes.

Now add the drained tomatoes and cook about 5 minutes, until the mixture dries out a bit and darkens.  

Add the curry powder and tomato paste, and cook another 5 minutes to darken, and to enrich the flavor.  

Add the reserved tomato liquid and bring to a gentle boil.  Stir, reduce heat to a simmer, cover and cook.  Adjust thickness with water if necessary.

Bake kofta balls in oven for about 20 minutes, turning once, until they are nicely browned.

Gently fold balls together with some sauce in a bowl.  Plate, garnish with cilantro and serve.

Serves 4.