Lamb Kofta Curry Bowls #FoodieExtravaganza

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

This month Rebekah of Making Miracles is hosting this month's #FoodieExtravaganza. She wrote: " November is National Peanut Butter Lover's Month. Make a dish that incorporates any form of peanut butter; sweet or savory! (If you have peanut allergies in your house - feel free to use any other nut butter!)" Love it. 

Here's the list of our peanut butter creations...

• Asian Peanut Noodles with Chicken by Making Miracles
• Beef Satay with Peanut Sauce by Karen's Kitchen Stories
• Chocolate Peanut Butter Overnight Oats by Tara's Multicultural Table
• Lamb Kofta Curry Bowls by Culinary Adventures with Camilla
• Oatmeal Peanut Butter Chip Cookies by Palatable Pastime
• Peanutty Ginger Pasta by A Day in the Life on the Farm
• Spicy Lime Peanut Chicken by Food Lust People Love
• Vegan & Gluten Free Peanut Butter Fried Brown Rice by Sneha's Recipe

Lamb Kofta Curry Bowls

Lamb is often my meat of choice and I love using ground lamb to make kofta, or meatballs. These are baked so there is less spatter and mess. Then they are simmer in a fragrant, spiced sauce. It's so simple and tasty. We make this at least once a month.

Ingredients

Kofta (Meatballs)

• 1 pound ground lamb
• 2 to 3 cloves garlic, peeled and pressed
• 1" knob fresh ginger, peeled and grated
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• Also needed: baking sheet, parchment paper

Curry Sauce

• 1 Tablespoon oil
• 1 cup onion, peeled and finely chopped
• 2 to 3 cloves garlic, peeled and pressed
• 1" knob fresh ginger, peeled and grated
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne (reduce or remove to make it less spicy)
• 2 cups tomato sauce
• 1/3 cup peanut butter
• 1/2 cup heavy cream
• Also needed: steamed rice for serving

Procedure

Kofta (Meatballs)

Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.

Place the ground lamb in a mixing bowl along with all of the other ingredients. Use your hands to mix everything together until well-incorporated. Form kofta, elongated meatballs, and place them on the prepared baking sheet. 

Place tray in the oven and bake for 20 to 25 minutes. The kofta should be slightly firm to the touch and lightly browned. They will finish cooking in the sauce later. While they bake, make the sauce.

Curry Sauce

Heat oil heavy-bottomed pan. Add in onions, garlic, and ginger. Cook at a medium low heat until fragrant and caramelized. Stir in the spices until well-distributed, then pour in the tomato sauce. 

Add in the peanut butter and use a wooden spoon to press the peanut butter into the sauce. Once the peanut butter is well-incorporated, pour in the cream and whisk to combine.

Once the sauce has returned to a simmer, add in the baked kofta.

Turn the heat to low and cover the pot. Let simmer for 10 to 12 minutes.

To serve, turn the kofta so that they are completely slathered in sauce. Serve with a side of steamed rice.

That's a wrap for the #FoodieExtravaganza November event. Next month we'll be back with bagel and Sue of Palatable Pastime at the lead. Can't wait.