A delightful twist on classic lamb meatballs, this recipe features tender kofta simmered in a rich, spiced tomato cream sauce.
Combine the ground lamb, breadcrumbs, egg, salt, and garam masala in a mixing bowl. Mix thoroughly using your hands.
Chill the mixture for 15 minutes to make shaping easier.
Shape the mixture into small balls, about the size of a walnut.
Keep your hands slightly damp to prevent sticking.
Heat olive oil in a skillet over medium-high heat. Add the kofta and cook until browned on all sides. Remove and set aside.
Avoid overcrowding the skillet to ensure even browning.
In the same skillet, sauté the onion until softened. Add the garlic and cook for 30 seconds.
Stir frequently to prevent burning.
Add the diced tomatoes, curry powder, cayenne pepper, and sugar. Stir and cook for 2 minutes.
Adjust the spices to your taste preference.
Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 5 minutes.
Scrape the bottom of the skillet to incorporate all flavors.
Stir in the half-and-half and cook for 3 minutes. Mix the flour with a little water to form a slurry, then add to the skillet.
Whisk the slurry well to avoid lumps.
Return the kofta to the skillet and simmer for 10 minutes.
Ensure the kofta are fully coated in the sauce.
Serve the kofta and sauce over rice or with bread. Garnish with fresh cilantro if desired.
Warm the serving plates for a better presentation.