This lamb dumpling curry, homemade koftas smothered in a yoghurt-based curry sauce is originating from rural India.

INGREDIENTS for Lamb dumpling curry 

  • 3 Tsp olive oil
  • 150 g onions, chopped
  • 1 Tsp mild curry powder
  • 1 green pepper, chopped
  • 4 garlic cloves
  • 500 g lamb knuckles, cubed
  • 1 Tsp mild curry paste
  • 1 Tsp Worcestershire sauce
  • 1 tsp curry leaves
  • 400 g can tomatoes
  • 1 Tsp coriander,chopped
  • Sea salt and freshly ground black pepper
  • For the dumplings:

  • 500 g flour
  • 2 tsp instant yeast
  • 2 Tsp sugar
  • salt
  • Hot water to make a soft dough
  • 1 Tsp butter

How To Make Lamb dumpling curry 

  1. Sauté the onions, curry powder, green peppers and garlic in oil.
  2. Add the meat and cook for 30 minutes, stirring often. Add the rest of the ingredients except the cilantro and seasoning, bring to a boil and cook, covered, until the meat is almost tender.
  3. Place the meatballs on top of the curry, cover and cook until the meat is tender.
  4. Add the cilantro and season to taste.

For Dumplings

  1. mix flour, baking powder, sugar and salt well.
  2. Add hot water to make a soft dough.
  3. Knead 10 minutes, then let it for 1 hour.
  4. Add the butter and knead the dough for 15 minutes.
  5. Divide the dough into handfuls, form balls and let stand 15 minutes.