29 December 2012,07:12 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
25 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Process the lamb with garam masala, egg and corn flour until smooth. Roll tablespoons of mixture into ovals; toss in plain flour.
  • Deep-fry kofta in batches, until kofta are just beginning to brown; drain on absorbent paper.
  • Melt the ghee in a saucepan. Cook the onion, ginger, cumin, cinnamon, cloves and seeds, stirring for about 3 minutes or until onions turns soft.
  • Add in the flour; stir over medium heat for 2 minutes. Remove from heat; gradually stir in combined water and yogurt. Stir until mixture boils and thickens.
  • Add kofta to saucepan; stir in the coconut. Simmer for about 5 minutes or until kofta are cooked through. Stir in parsley and mint just before serving.


  • 220 grams brown onions, sliced
  • 900 grams, lean boneless lamb, trim excess fat
  • 1½ teaspoon garam masala
  • 1 egg
  • 25 grams corn flour
  • 2 tablespoon plain flour
  • 400 ml water
  • 500 grams plain yogurt
  • 25 grams desiccated coconut
  • Cooking Oil for deep-frying
  • ¾ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 50 grams ghee
  • 1 tablespoon finely chopped fresh ginger
  • ½ teaspoon ground cloves
  • 11 teaspoon cardamom seeds
  • 50 grams besan flour
  • 2 tablespoon chopped fresh flat-leaf parsley
  • Salt, to taste
  • 1 tablespoon chopped fresh mint

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