SEARCH :

Pakistani Lamb Kofta Noodles

Published on 20th April 2022 In |

Recipe Rating

  • (0 /5)
  • (0 Rating)

Ingredients

  • SPICE MIX
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • 2 tsp paprika powder
  • 2 tsp garam masala
  • 1 tsp turmeric powder
  • INGREDIENTS
  • 2 pcs Mi Urai
  • 400 g ground lamb
  • ½ medium onion, chopped
  • 3 tbsp cilantro leaves, chopped
  • 1 tbsp mint leaves, chopped
  • 3 cloves garlic, chopped
  • 1 tsp ginger, crushed
  • 1 green chili chopped
  • ½ portion of mix spices
  • 1 egg, lightly whisked
  • 50 g bread crumbs
  • Salt and pepper to taste
  • 2 tbsp cilantro leaves (for garnish)
  • RED CURRY SAUCE
  • ½ medium onion, chopped
  • 4 cloves garlic, chopped
  • 1 inch ginger, chopped
  • 1 tbsp tomato paste
  • 2 tomatoes, chopped
  • 1 green chili chopped
  • 2 green cardamom pods
  • 1 bay leaf
  • ½ portion of mix spices
  • 3 tbsp plain whole milk yogurt
  • 400 ml chicken stock
  • Salt and pepper to taste

Instructions

  • 1. Cook Mi Urai according to instructions on the package. Set aside.
  • 2. Combine all the meatballs/kofta ingredients, mix it well. Using hands, form into meatballs. Set aside.
  • 3. In a pan, heat oil over medium heat, cook meatballs until golden brown, remove from the heat and set aside
  • 4. For curry, heat oil in a saucepan over medium heat, add the chopped onion and sauté until softened. Then add the garlic and ginger & sauté until the onions caramelize. Add the tomato paste, tomatoes and green chili, followed by the yogurt, spices and salt. Sauté until the oil starts to separate from the mixture.
  • 5. Add the chicken stock and bring to a boil. Lower the heat, put the meatballs over the sauce. Cover and allow it to cook, gently stir the meatballs if necessary. Remove the meatballs, then mix mi urai with the sauce.
  • 6. To serve, place Mi Urai on a plate and top with the meatballs, garnish with coriander

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

    (0 / 5)

Comments are closed.