Lamb Kofta

From Chef Maniscalco Gerardo, National Geographic | Lindblad Expeditions.

Ingredients

For the Lamb Koftas (Kebabs)

• Ground lamb: 1.2 lbs (approx. 500g)
• Garam masala: 1.5 tsp
• Garlic: 3 cloves, finely minced
• Ginger: 1 tbsp, freshly grated
• Fresh cilantro: ¼ cup, finely chopped
• Salt & black pepper: to taste
• Olive oil: 2 tbsp (for cooking)

For the Korma Sauce

• Plain Greek yogurt: 1 cup (whisked until smooth)
• Yellow onion: 1 large, finely chopped
• Garam masala: 1 tsp
• Turmeric: ½ tsp
• Ground cumin & coriander: 1 tsp each
• Tomato paste: 1 tbsp
• Heavy cream or coconut milk: ½ cup (for richness)
• Salt: to taste

For Serving

• Jasmine rice: 1.5 cups (uncooked)
• Pita bread: 4 pieces
• Mango chutney: 1 jar (store-bought or homemade, for dolloping)
• Fresh mint or cilantro: for garnish

Directions

Step 1: Make the Jasmine Rice

1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a saucepan, combine the rice with 3 cups of water and a pinch of salt.
3. Bring to a boil, then reduce the heat to low, cover with a tight-fitting lid, and let simmer for 15 minutes.
4. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Step 2: Shape and Cook the Koftas

1. In a large bowl, mix the ground lamb, garam masala, minced garlic, grated ginger, chopped cilantro, salt, and pepper. Use your hands to thoroughly combine.
2. Divide the mixture into 8 to 12 equal portions. Shape them into oblong oval patties or thread them onto wooden skewers (if using skewers, soak them in water first).
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
4. Cook the koftas for about 3–4 minutes per side, until browned all over and cooked through. Remove them from the skillet and set aside on a plate (leave the juices in the pan!).

Step 3: Build the Korma Sauce

1. In the same skillet with the leftover lamb juices, turn the heat down to medium and add the chopped onion. Cook for 5–6 minutes until soft and translucent.

2. Stir in the tomato paste, garam masala, turmeric, cumin, and coriander. Toast the spices for about 1 minute until fragrant.

3. Turn the heat down to low. Slowly whisk in the Greek yogurt and heavy cream (or coconut milk).

   Tip: Keep the heat low and stir constantly when adding yogurt to prevent it from curdling.

4. Let the sauce simmer gently for 5 minutes until it thickens into a rich gravy. Season with salt to taste.

Step 4: Combine and Warm the Bread

1. Gently slide the cooked lamb koftas back into the simmering korma sauce. Let them coat and warm through for 2–3 minutes.
2. While that simmers, warm your pita bread in a dry skillet or directly over an open flame for 30 seconds on each side until soft and pliable.