Bhed Kofta Kari Recipe

Bhed Kofta Kari
Lamb Meatballs in Spiced Gravy
Submitted By: Taz


½ lb Ground Lamb (Bhed Kheema) – any loin cut
1 medium Onion (Pyaz) - rough chopped
1 small Egg (Anda)
2 cloves Fresh Garlic (Leh-sun) – crushed
½ inch piece Fresh Ginger (Adrak) – rough chopped
1 Tbs Fresh Coriander Leaves (Dhania Patta) - diced
2 tsp White Poppy Seeds (Khus Khus)
1 ½ tsp Ground Coriander (Dhania)
1 tsp Red Chile Powder (Lal Mirchi)
1 tsp Kosher Salt (Namak)

Kari (Gravy):
⅓ Cup Plain Yogurt (Dahi)
2 cloves Fresh Garlic (Leh-sun) – grated into a paste
½ inch piece Fresh Ginger (Adrak) – grated into a paste
1 Cinnamon Stick (Jungli Dalchini) - 2 inches
2 Tbs Tomato Paste
1 Tbs Fresh Coriander Leaves (Dhania Patta) - diced
1 tsp Red Chile Powder (Lal Mirchi)
1 tsp Kosher Salt (Namak)
1 tsp Garam Masala
2 tsp Olive or Vegetable Oil
1 ⅔ Cup Water


  1. Place ground lamb in a food processor equipped with chopping blade - Process lamb until a smooth paste (apx 1 minute) - Transfer to a medium bowl and sprinkle poppy seeds over the top - Set aside
  2. Place remaining kofta ingredients in food processor or blender and pulse 4 or 5 times or until relatively smooth - Add to the lamb and mix well
  3. Whisk the egg and add it to the lamb mixture - Mix until thoroughly combined - Cover and refrigerate for 1 hour minimum
  1. Whisk together yogurt, garlic paste, ginger paste, tomato paste, red chile powder, salt, and garam masala
  2. Heat the oil along with the cinnamon stick in a large kadahi, wok, or medium pot (you will need a lid) over medium-high heat for 1 minute - Add yogurt mixture - Reduce heat to medium - While stirring constantly, cook sauce for 1 minute - Remove from heat and set aside
Kofta Kari:
  1. Break off pieces of the lamb mixture and roll into balls about 1 inch in diameter
  2. Once all of the kofta are ready, return kari to medium-high heat - Add water and stir to combine
  3. Drop in the kofta one by one - Sprinkle remaining fresh coriander leaves over the top - Cover and allow to cook for 7-10 minutes (gently stirring occasionally) or until kofta are cooked through
  4. Serve hot along with basmati rice

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