Spiced Tomato and Kofta Soup
Spiced Tomato and Kofta Soup is a warm and comforting dish that brings together rich tomato flavors and tender, well-seasoned kofta meatballs. The aromatic spices add depth and warmth, making it a hearty and satisfying meal. It’s the kind of soup that feels like a cozy hug in a bowl — perfect for cooler days and even better when shared with good company.
Ingredients
- ⅓ Cup (25g) panko breadcrumbs
- ⅓ Cup milk
- 1 Onion
- 4 Cloves of garlic
- 3 Green chillis
- Small knob of ginger
- 350g Lamb mince
- 1 Tsp chilli powder
- 2 Tbsp tomato paste
- 200g Tinned chopped tomatoes
- 1 Tsp cracked black pepper
- 1 Tbsp tamarind paste
- 1 Tsp Ground coriander
- 1 Tsp Cumin Seeds
- 1/2 Tsp Black Mustard Seeds
- Large handful curry leaves
- 150g Giant Couscous
- Yoghurt to serve
- Fresh Coriander to serve
Step 1
In a large bowl, mix the panko and milk together and let it sit for 5 minutes.
Step 2
Place the onion, garlic, green chillis, and ginger in a food processor or blender and blend until smooth.
Step 3
Add 1 tablespoon of the blended onion mixture to the panko, then combine with the minced lamb, chilli powder, and 1 teaspoon of salt. Mix thoroughly with your hands until everything is well combined.
Step 4
Dampen your hands with water and shape the lamb mixture into small balls, roughly 1 tablespoon each.
Step 5
Heat 2 tablespoons of vegetable oil in a large pot. Once shimmering, add the lamb balls in a single layer, making sure not to overcrowd the pan.
Step 6
Allow the lamb balls to brown without moving them for 3–4 minutes, then gently shake the pan to turn them, using tongs if needed.
Step 7
Once browned, remove them and set aside on a plate
Step 8
In the remaining oil, add the cumin seeds, mustard seeds, and curry leaves. Let them sizzle for about a minute before stirring in the rest of the onion mixture.
Step 9
Cook the onions for a few minutes until golden, then add the tomato paste. Continue cooking for another 5 minutes until it darkens, then stir in the chopped tomatoes and black pepper. Let the mixture simmer for 10–15 minutes until it thickens into a rich, dark paste.
Step 10
Add 1.5 liters of water, 1–2 teaspoons of salt, and the tamarind paste. Taste and adjust the seasoning as needed.
Step 11
Bring the mixture to a simmer, then add the giant couscous and cook according to the package instructions. Add the lamb balls back in during the last 5 minutes of cooking.
Step 12
Garnish with fresh coriander and serve with yoghurt.