Lamb Kofta Curry with Cassava Roti
Spiced lamb kofta balls simmered in a rich tomato-based curry, served with homemade cassava roti. This recipe is gluten-free and offers a unique twist on traditional Indian cuisine.
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Ingredients
- about 680 g Ground Lamb
- 1 medium Onion
- 1 tbsp Ginger-Garlic Paste
- 2 tsp Garam Masala
- 1 tsp Cumin
- 1 tsp Coriander
- 1/2 tsp Turmeric
- about 790 g Canned Crushed Tomatoes
- 1 can Coconut Milk
- 2 cups Cassava Flour
- 3 tbsp Olive Oil
- 1/2 cup Water
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, combine ground lamb, finely chopped onion, ginger-garlic paste, garam masala, cumin, coriander, and turmeric. Mix well and form into small kofta balls.
- 2Heat olive oil in a large pot over medium heat. Brown the kofta balls on all sides and set aside.
- 3Add crushed tomatoes and coconut milk to the pot. Simmer for 20 minutes, stirring occasionally.
- 4Return the kofta balls to the pot and simmer for another 15 minutes.
- 5While the curry is simmering, mix cassava flour with water to form a dough. Knead for 5 minutes.
- 6Divide the dough into small balls and roll each into a thin cassava roti.
- 7Cook the cassava roti on a hot griddle or skillet until lightly browned on both sides.
- 8Serve lamb kofta curry hot with cassava roti.
Substitutions
Wheat Flour → Cassava Flour(avoids Gluten, wheat)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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