Lamb koftas in almond gravy from The Flavor Equation: The Science of Great Cooking Explained: More Than 100 Essential Recipes (page 264) by Nik Sharma

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

Accompaniments: Cucumber + roasted corn salad; Parathas; Masala parathas; Plain rice; Cauliflower pickle (Aachar)

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

  • peacheater on February 06, 2026

    This actually came together pretty well in the end though I was skeptical in the middle. I think I would go easier on the turmeric next time - I feel it can often take over curries. The recipe as laid out is a bit cryptic - e.g. an onion is called for to be added to the kebabs but it’s not specified if it’s to be chopped / grated etc (I food processored it, along with the chili).

  • catmummery on September 01, 2025

    yum. the kofta are really juicy, love baking them instead of frying. The almond sauce was whizzed in the blender and silky smooth. will be making again

  • stepharama1 on February 02, 2022

    The almond gravy was a great addition to the kofta. I whirred it in the blender and loved the texture. I used beef but I think lamb would be better; however, the koftas were still delicious. I added a bit of lemon zest and cilantro to garnish.

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