Lamb kyufta with spicy tomato sauce
4 servings
165 minutes
Lamb kufta with spicy tomato sauce is a traditional dish of Armenian cuisine that embodies the depth of flavors and aromas of the Caucasus. Juicy meatballs seasoned with garam masala, fresh mint, and cilantro acquire a unique taste after slow cooking in a thick, spicy sauce made from tomatoes, coconut milk, and spices. The kufta becomes tender and infused with the rich aroma of Eastern spices. Lemon juice adds freshness while hot chili gives it a kick, enhancing the flavor. It is served with fluffy basmati rice that harmoniously complements the dish's structure. Historically, this dish became part of Armenian cuisine due to rich traditions of meat dishes and the use of aromatic spices passed down through generations. It is an ideal choice for family dinners or festive gatherings when one wants to warm up with the taste and atmosphere of Armenian hospitality.
1
Heat oil in a thick-bottomed pan. Finely chop two large onions and fry for 5 minutes until golden brown. Add minced garlic, garam masala, and ground chili. Stir-fry for 2-3 minutes until fragrant. Transfer half of the onion to a bowl and set aside; cool.
- Vegetable oil: 3 tablespoons
- Onion: 2 heads
- Garlic: 2 cloves
- Garam masala: 1.5 tablespoon
- Ground chili pepper: 0.5 teaspoon
2
In a pan with onions, add chopped tomatoes and tomato paste, mix. Simmer for 5 minutes, then add broth and coconut milk. Bring to a boil, remove the pan from the heat, cover with a lid, and set aside.
- Canned tomatoes: 400 g
- Tomato paste: 1 tablespoon
- Beef broth: 500 ml
- Coconut milk: 270 ml
3
Add minced lamb, finely chopped mint and coriander (one handful each), and a beaten egg to the cooled onion and mix. With wet hands, roll balls the size of a walnut (about 28 pieces should be made). Cover with a lid and refrigerate for half an hour.
- Minced lamb: 500 g
- Fresh mint: 20 g
- Coriander: 20 g
- Chicken egg: 1 piece
4
Heat the sauce until it starts to boil. Add the meatballs and simmer for 1 hour until the meat is cooked and the sauce thickens. Stir gently from time to time. Squeeze the juice from the lemon, pour it into the pot, and mix.
- Lemon: 1 piece
5
Serve the dish with boiled basmati rice. You can garnish the meatballs with mint and coriander.
- Basmati rice: to taste
- Salt: to taste