Lamb Kofta Curry with Sweet Potato Rice

Ingredients

• 1 lb Ground Lamb
• 1/2 medium Onion
• 1 inch Ginger
• 2 cloves Garlic
• 1 tsp Garam Masala
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 1/4 tsp Chili Powder
• 2 tbsp Tomato Paste
• 1 can Diced Tomatoes
• 1/2 cup Coconut Milk
• 1 large Sweet Potato
• 1 cup Basmati Rice
• 1/4 cup Cilantro
• 2 cups Vegetable Broth

Instructions

1. 1In a large bowl, combine the 1 lb ground lamb with the 1/2 medium onion (grated), 1 inch ginger (grated), 2 cloves garlic (minced), 1 tsp garam masala, 1/2 tsp cumin powder, 1/2 tsp coriander powder, and 1/4 tsp chili powder. Mix everything together with your hands until just combined, then form the mixture into small meatballs, about 1 inch in diameter.
2. 2Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C). Add the lamb kofta in a single layer, working in batches if necessary to avoid crowding the pot. Brown the kofta on all sides for about 5-7 minutes total, until they have a nice crust. Remove the browned kofta from the pot and set them aside on a plate.
3. 3Reduce the heat to medium (350°F / 175°C). Add the 2 tbsp tomato paste to the pot and cook, stirring constantly, for 1 minute until it darkens slightly.
4. 4Pour in the 1 can diced tomatoes (undrained) and bring the mixture to a simmer. Cook for 15 minutes, stirring occasionally, allowing the sauce to thicken slightly.
5. 5Stir in the 1/2 cup coconut milk until well combined. Return the browned lamb kofta to the pot. Cover the pot, reduce the heat to low (300°F / 150°C), and simmer for another 15-20 minutes, or until the kofta are cooked through. The internal temperature of the kofta should reach 160°F (71°C).
6. 6While the curry is simmering, peel and grate the 1 large sweet potato. In a medium saucepan, combine the grated sweet potato with the 1 cup basmati rice and 2 cups vegetable broth. Bring to a boil over high heat (450°F / 230°C), then reduce the heat to low (300°F / 150°C), cover, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
7. 7Serve the lamb kofta curry spooned over the sweet potato rice. Garnish with the 1/4 cup chopped cilantro.

Related Guides