Lamb-almond dumplings in a tomato cream sauce (Shahi kofta curry) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 217) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Radishes and greens with ginger and garlic (Mooli ka saag); Buttery basmati rice with spinach and onion (Palak pulao)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's suggested garam masala is Punjabi. See the Punjabi masala p.25. See the recipe for a vegetarian version.

  • Ishie1013 on December 29, 2023

    Joining the ranks who loved this recipe. I dialed down the cayenne a bit due to a soft palate at the table, but it came out really nicely, very much had its own flavor rather than seeming like Indian spaghetti and meatballs, and all three of us were really happy with it. Served with basmati rice and a cucumber chili salad.

  • wcassity on June 03, 2022

    Everyone is right - these are incredible. Delicious meatballs and sauce. I served with basmati rice and curried roasted cauliflower and cabbage.

  • TrishaCP on January 09, 2021

    The flavors of these meatballs are amazing. I will definitely be making this again.

  • jenburkholder on October 24, 2020

    Notes say: very good - subbed cashews for almonds, whole milk mixed w/ 1/2 T besan instead of cream.

  • jhallen on August 29, 2020

    This is one of the tastiest things I have made in a long time. Awesome and easy. I am not a fan of lamb so made it with ground beef and it was still delicious - although understand it’s untraditional. Have also made this with ground turkey and with coconut cream instead of heavy cream to avoid the dairy.

  • VineTomato on May 13, 2018

    I’ve had more success with Raghavan’s vegetarian recipes from this book, so had not even considered making these meatballs until I saw the notes on EYB. Thank you to thekitchenchronicles, kath, cedarmakesthings and amraub - you convinced me! Very pleased I made this, the flavours are wonderful. Raghavan mentions that the almonds act as the binder and only to add an egg if the meatballs don’t hold together well. Drawing on my previous meatball experience I decided not to wait and see, I added the egg at the beginning. The balls just about held their shape so I made the right decision. I served these with cucumber and yogurt (my standard curry accompaniment since cutting down on rice) which went well.

  • thekitchenchronicles on July 25, 2017

    Truly an outstanding recipe. Incredible flavor and really quite simple to put together. Used garam masala I had on hand rather than making it from the book. Served it with the basmati with spinach and onion, which was buttery and delicious. Friends loved this. Wrote up the recipe/process here: http://www.thekitchenchronicles.com/2017/05/19/lamb-almond-dumplings-in-a-tomato-cream-sauce/

  • kath on March 06, 2017

    This is an excellent recipe! Rather than using Iyer's Punjabi garam masala, I used some Kashmiri garam masala that I had from World Spice. I used blanced almond flour instead of grinding blanched almonds and the meatballs held together very well. We're eating low carb for now, so I served the meatballs and sauce over cauliflower "rice". Delicious!

  • cedarmakesthings on February 20, 2016

    Amazing flavours. Made it with the basmati with spinach and onions like suggested, it was a perfect pair. I will definitely make this again.

  • amraub on December 08, 2011

    Excellent. Made with rice suggested in book (buttery basmati with spinach and onions).

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