Spiced Lamb Kofta With Millet Pilaf Recipe

About this recipe

Spiced Lamb Kofta with Millet Pilaf is a delightful Indian-inspired meal that combines tender, juicy lamb meatballs with a fragrant and nutrient-rich millet pilaf. The koftas are seasoned with warm Indian spices, providing a burst of flavor in every bite, while the millet pilaf is light, fluffy, and packed with vegetables for a wholesome touch. This dish is perfect for dinner, offering a balance of protein, fiber, and essential nutrients to keep you satisfied and energized. Pair it with a refreshing cucumber raita or a simple salad for the perfect finishing touch. The cooking process is straightforward, making it an enjoyable experience for intermediate cooks looking to expand their repertoire with authentic Indian flavors.

Ingredients

• 1 pack (85 g) Hachi Wilson Premium Chicken & Lamb Chucks In Gravy
• - Proso Millet Flour
• - Frozen Mixed Vegetables
• Pcs Bh Kande 1kg
• 100 g Garlic
• loose Ginger
• - Cumin Seed
• - Dhaniya Powder | Freshly Ground Coriander | Citrusy & Fragrant | Pure Spice For Everyday Cooking | No Additives
• 20 g Turmeric Powder
• - Red Chilli
• 25G Kp Mut Suk Mas
• - Coriander Powder
• 100 g Salt
• 50 g Black Pepper
• 1 ltr Pansari Tilsari Edible Vegetable Oil

Instructions

1. 1. In a mixing bowl, combine ground lamb, half the chopped onion, garlic, ginger, ground cumin, ground coriander, chili powder, garam masala, salt, and black pepper.
2. 2. Mix the lamb mixture thoroughly and shape it into small kofta balls, about 1 inch in diameter.
3. 3. Heat 1 tablespoon of vegetable oil in a large skillet or air fryer-safe pan over medium heat.
4. 4. Cook the koftas in batches, turning occasionally, until browned evenly and cooked through, about 8-10 minutes. Remove and set aside.
5. 5. In the same pan, add the remaining 1 tablespoon of vegetable oil and sauté the remaining chopped onion until golden brown.
6. 6. Add turmeric powder, frozen mixed vegetables, and millet to the pan, stirring to coat the grains and vegetables in the spices.
7. 7. Pour in 300 ml of water and bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid.
8. 8. Simmer the millet pilaf for about 15 minutes, or until the water is absorbed and the millet is tender.
9. 9. Once cooked, fluff the pilaf with a fork and stir in freshly chopped cilantro.
10. 10. Arrange the cooked koftas over the millet pilaf and garnish with additional cilantro before serving.