lunch

Spicy Lamb and Lentil Kofta Curry

Name: Spicy Lamb and Lentil Kofta Curry
Ingredients: 4 oz (113 g) Ground lamb; 0.5 cup (100 g) Green lentils, cooked; 0.25 cup (40 g) Yellow onion, finely chopped; 1 clove (3 g) Garlic, minced; 0.5 tsp (2 g) Ginger, grated; 0.5 tsp (1.5 g) Cumin seeds, toasted and ground; 0.5 tsp (1.5 g) Coriander seeds, toasted and ground; 0.25 tsp (0.6 g) Turmeric powder; 0.125 tsp (0.3 g) Cayenne pepper; 1 tbsp (15 g) Tomato paste; 0.5 cup (120 g) Diced tomatoes, canned (low sodium); 0.25 cup (60 ml) Coconut milk (light); 2 tbsp (6 g) Fresh cilantro, chopped; 0.25 tsp (1.5 g) Salt; 1 tsp (5 ml) Olive oil

Nutrition

1776

kcal

Calories

91.3

Protein

199.6

Carbs

Fat

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Ingredients(15)

Ground lamb4 oz (113 g)

Green lentils, cooked0.5 cup (100 g)

Yellow onion, finely chopped0.25 cup (40 g)

Garlic, minced1 clove (3 g)

Ginger, grated0.5 tsp (2 g)

Cumin seeds, toasted and ground0.5 tsp (1.5 g)

Coriander seeds, toasted and ground0.5 tsp (1.5 g)

Turmeric powder0.25 tsp (0.6 g)

Cayenne pepper0.125 tsp (0.3 g)

Tomato paste1 tbsp (15 g)

Diced tomatoes, canned (low sodium)0.5 cup (120 g)

Coconut milk (light)0.25 cup (60 ml)

Fresh cilantro, chopped2 tbsp (6 g)

Salt0.25 tsp (1.5 g)

Olive oil1 tsp (5 ml)

Instructions

For the kofta: In a medium bowl, combine the ground lamb, cooked green lentils, half of the finely chopped onion, minced garlic, grated ginger, ground cumin, ground coriander, turmeric, cayenne pepper, salt, and 1 tsp of olive oil. Mix gently with your hands until just combined, being careful not to overwork the mixture.

Form the mixture into 8-10 small, oval-shaped kofta (meatballs).

Heat 1 tsp of olive oil in a non-stick skillet over medium-high heat. Sear the kofta for 2-3 minutes per side, until browned. Remove from the skillet and set aside.

In the same skillet, add the remaining finely chopped onion and sauté until softened, about 3-4 minutes.

Stir in the tomato paste and cook for 1 minute until fragrant. Add the diced tomatoes, coconut milk, cumin, coriander, turmeric, and cayenne pepper. Bring to a simmer.

Return the seared kofta to the skillet with the sauce. Reduce heat to low, cover, and simmer for 10-12 minutes, or until the kofta are cooked through and the sauce has thickened slightly.

Stir in the fresh cilantro just before serving. Taste and adjust seasoning with salt if needed. Serve hot.