Lamb Kofta With Tomato-Yogurt Curry | Oregonian Recipes

Ingredients

• 1/2 large yellow onion, coarsely chopped
• 1 tablespoon peeled, chopped fresh ginger
• 3 cloves garlic
• 1/2 cup fresh cilantro leaves
• 1 small green chile, stems, seeds and ribs removed
• 2 pounds ground lamb (80 percent lean)
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons kosher salt
• 1 cup panko bread crumbs
• 1 egg, beaten
• 1/2 to 1 cup water
• 1/4 cup vegetable oil
• 1 cinnamon stick
• 4 green cardamom pods
• 6 whole cloves
• 1 medium yellow onion, finely chopped
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh ginger
• 2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1/2 teaspoon turmeric
• 1/2 teaspoon freshly ground black pepper
• 1 14 1/2-ounce can diced tomatoes, drained
• 1 cup plain yogurt
• 1 cup water
• 1 teaspoon garam masala, plus more for garnish
• Chopped fresh cilantro, for garnish