Fragrant Lamb Kofta Curry With Jeera Rice Recipe

About this recipe

Fragrant Lamb Kofta Curry with Jeera Rice is a robust and satisfying Indian lunch option that combines succulent lamb koftas simmered in a spiced tomato-based curry with fluffy, aromatic jeera rice. The juicy lamb koftas are seasoned with traditional spices like garam masala and red chili powder, making them flavorful and juicy, while the cumin seeds in the rice add a subtle earthy aroma. This dish is not only delicious but also packed with nutrition, offering a substantial dose of protein for muscle recovery and energy. Ideal for gym meal prep, this recipe is batchable and perfect for those seeking a wholesome and hearty meal. Cooking this dish is a delightful experience as the kitchen fills with the warm scent of spices, promising a comforting and indulgent lunch.

Ingredients

• 1 kg Basmati Rice
• - Cumin Powder-50 Gm
• - Blep Lamb Broth For Cats & Dogs
• 500 g Onion
• 500 g Desi Tomato (Tamatar)
• 110 g Unpeeled Garlic Cloves
• 100 g Catch Ginger Paste
• 100 g Catch Super Garam Masala
• 20 g Turmeric Powder
• - Red Chilli Powder
• 850 g Sundrop Heart+ Blended Cooking Oil
• 100 g Popular Essentials Jeera (Cumin Seeds)
• - Coriander Powder
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Finely chop the onions, tomatoes, and garlic cloves.
2. 2. In a mixing bowl, combine lamb mince with 5g garam masala, 3g turmeric powder, and 5g red chili powder. Mix well and form small round koftas.
3. 3. Heat 25ml cooking oil in a deep pan and fry the koftas until browned on all sides. Remove and set aside.
4. 4. In the same pan, add cumin seeds and let them crackle. Add chopped onions and sauté until golden brown.
5. 5. Stir in ginger paste and garlic, cooking until fragrant, then add chopped tomatoes, coriander powder, and cumin powder.
6. 6. Cook the tomato mixture on medium heat until the oil separates, then add 200ml water to create a gravy.
7. 7. Return the fried koftas to the pan and simmer for 10 minutes until cooked through. Sprinkle fresh coriander leaves on top.
8. 8. For the rice, rinse 200g rice thoroughly and soak for 15 minutes.
9. 9. Heat 25ml cooking oil in another pan, add 5g cumin seeds, and sauté for 30 seconds.
10. 10. Add soaked rice and 100ml water, along with a pinch of salt. Cover and cook on low heat until the rice is fluffy.
11. 11. Plate the jeera rice and top with the lamb kofta curry. Serve hot for a satisfying meal.