Lamb Kofta in Cashew Curry Sauce
Our new Grandson has come into the world, stolen my heart and turned my life upside down. He’s the whole reason we shifted north. Sure I’m just an onlooker at this stage in his life, but my mind is filled with mother and child, they’ve distracted me away from food preparation and blogging.
We still need to eat though so in an effort to balance my obsession, it’s time to share this delicious Indian inspired dish that can be made in easy stages and rapidly brought together.
Lamb kofta are essentially meatballs. They can be mixed, rolled, baked, then frozen well ahead. It’s the sauce that is the star of this show and surprise, surprise, freshly ground whole spices are involved, cardamon, coriander, cumin, cloves and cassia leaf. The secret ingredient in the unctuous sauce is cashew nuts, soaked in milk then whizzed to a paste to thicken and add a delicious depth of flavour. The sauce will benefit from being chilled overnight, it gives the flavours a chance to ripen and reach their full potential. The meatballs can then be tumbled into the cold sauce about 20 minutes before serving and gently reheated.
I like to serve lamb kofta curry with quinoa flatbread, simple steamed beans, kachumber and rice.
We love the leftovers meatballs and sauce cold the next day for lunch, rolled into extra flatbreads with some added lettuce leaves.
Lamb Kofta in Cashew Curry Sauce
the kofta:
500g lean lamb mince
2 tablespoons raw cashew nuts
1/2 cup warm milk
1 egg
1 tablespoon grated ginger
1/2 teaspoon ground cumin
freshly ground black pepper and sea salt to taste
Preheat the oven to 180C and line a roasting tray with baking paper.
Soak the cashew nuts in warm milk for 10 minutes then drain and set the milk aside for the sauce.
Pound the softened cashews into a paste.
Put all the kofta ingredients into a large bowl and mix. Hands are the best for this job.
Fry a small amount of meat mixture, taste for seasoning and adjust if necessary.
Roll the kofta mixture into 3cm balls, place on the baking tray with a little space between to allow the heat to circulate then bake until done, about 20 minutes.
the curry sauce:
3 tablespoon raw cashew nuts
1 tablespoon coriander seeds
1 cinnamon stick
8 green cardamom pods, discard the pods
6 cloves
1 Indian bayleaf (cassia)
50g root ginger, grated
2 tablespoons sunflower oil
1 teaspoon crushed red chillis
1 1/2 teaspoons turmeric
1/2 cup natural yoghurt, stirred until smooth
1 cup water
1 teaspoon garam masala
1 tablespoon lemon juice
freshly ground black pepper and sea salt to taste
Soak the cashews for 10 minutes in the milk reserved from the kofta.
Drain the nuts and set the milk aside. Pound the cashew nuts to a paste.
Grind the coriander, cinnamon, cardamom seeds, cloves and cassia leaf to a coarse powder. Don”t be too concerned about a few chunky bits.
Heat the oil in a wide pan, then saute the spices until they are aromatic and toasty. Stir in the ginger, turmeric and chilli, then add the yoghurt, the milk from soaking the nuts, water and cashew paste.
Bring to a gentle simmer stirring continuously then cook for 5 minutes.
Stir in the garam masala, lemon juice, salt and pepper and simmer for another 5 minutes.
Add the meatballs to the sauce and return it to the boil. Simmer for another 10 minutes to heat the kofta through.
Taste for seasoning and adjust if necessary.
Serve with steamed rice.
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45 comments on “Lamb Kofta in Cashew Curry Sauce”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
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Congratulations on the birth of your grandson, I’m sure your whole family is so pleased and excited. Thank you for sharing such a delicious sounding curry with us…I can’t wait to try it.
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Thanks Karen, I hope you enjoy the curry
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a new baby in the family – how lovely! This dinner is right up The Hungry Dad’s alley.
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Great to met you at EYB! Salad, salad and more salad for me this week.
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Ditto. And ditto! So.Very.Full
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This looks awesome. I’m doing a cookup for a couple of friends – assume it will freeze OK? Am always wary about freezing meals with yogurt…
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Yes it freezes brilliantly Mel. The cashews thicken the yoghurt enough to ensure that it becomes creamy again once reheated. Enjoy…
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thanks – just took lamb mince out of the freezer to make a double batch – so there is enough for us too! 🙂
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PS just noticed a typo – 1 tespoon crushed red chillis – teaspoon is wrong
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Oo thanks it is teaspoon
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We love this recipe and will give it a go when we finally get our new kitchen! Congrats re your grandchild by the way…
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Gee thanks. A new kitchen, lucky you, I need a remodel too!
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So happy to hear of the little man’s safe arrival Sandra! Can’t wait to hear all about him over the weekend… and hopefully photos too! 🙂
This dish looks really lovely – I think our whole family would enjoy the flavours of this one!
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Congratulations on the arrival of your baby grandson, Sandra. This recipe looks divine.
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Thanks Linda
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Make lamb kofta regularly and have for decades . . . don’t have gorgeous baby bubs in the house every few months tho’!! Oh DO enjoy!! Heartfelt night-time sobs and smelly nappies included! Such a short time . . . Tall and blonde and blue-eyed . . . where did I miss something . . . 🙂 ! ?
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Thanks Eha,
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Congratulations on your new grandson…
I would have to agree that lamb makes the best meatballs. This looks fabulous and I reckon even my kids would love this.
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Thanks Michelle. It’s never too early to start kids eating spices IMHO
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Curry sounds good!
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Thanks Sue, hope you too are settling into your new place..
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I certainly am, thanks’
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And my husband was just saying: “I found a package of ground lamb in the freezer…”
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This recipe will put your ground lamb to yummy use!
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Your curry sauce sounds incredible with the soaked and whirled cashews! And those meatballs Sandra! I love meatballs and rarely think to use lamb. Congratulations again! Welcome baby Will!
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Thanks Seana. I think lamb makes the best meatballs of all and often choose it over beef!
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Congrats to the whole family on the birth of Will. Glad to hear everyone is doing well. This recipe looks fantastic, a definite boy favorite with meatballs in it and I have several cashew lovers so this we must try.
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Thanks Gretchen. You could easily omit the chilli to be considerate of young palates, the sauce would still be delicious!
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We actually like spicy, especially middle son!
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Reblogged this on Retirement and beyond and commented:
Here’s a great recipe using Lamb mince, from the lovely blog ‘Please pass the recipe’ Hope you try it out and enjoy!
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Congratulations on the birth of a grandson, very exciting. The lamb looks good too.
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Thanks Debra, grandchildren are extra special!
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Happy to hear all is well with bub and mum. Your curry sounds wonderful too.
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Thanks Glenda, they had a slightly shaky start but all good now! I’ll pass your wishes on
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Woohoo! A lovely wee boy, enjoy every special moment. Congrats to mum, family and you! 😊 (This cashew sauce is making my mouth water. Love the idea of the leftovers cold with flatbreads the next day.)
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Thanks Cheery, he’s a bonny wee lad indeed. Leftovers are my best lunchtime friend!
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Congratulations.we also have a new addition to the family. A granddaughter 13 days old today. Your recipe sounds amazing.
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and congratulations to you too Joan. This is our first grandson, it’s been all girls up until now….
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Exciting times!
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Nice curry but all I want is baby news.
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Ha! Leah’s little chap was 13 days overdue, born by Csection. Named William but affectionately called Will, he promises to be tall, blonde and blue eyed. None of those traits he inherited from me! Both Mum and babe are doing well…
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Oh Thanks Sandra, now have a picture of the love of your life. Bet it’s had to focus on cooking with the little chap around. Brisbane an composed salads go well together. Go Will!
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Congratulations Sandra! That’s very exciting news.
I am definitely giving this recipe a go – it ticks all our boxes, and I know my boys will love it. Also – leftovers! 🙂
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Thanks Sas, what kid doesn’t like meatballs!
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