Kashmiri Lamb Kofta Curry

In a large bowl, combine ground lamb, onion, ginger, garlic, green chili (if using), cilantro, fennel seeds, garam masala, cinnamon, turmeric, salt, and pepper. Mix well with your hands until all ingredients are evenly distributed.

Form the mixture into small meatballs, about 1-inch in diameter.

Heat oil in a large pot or Dutch oven over medium heat. Brown the meatballs in batches, ensuring not to overcrowd the pot. If preferred, you can pan-fry them in a skillet separately before adding to the pot.

Once the meatballs are browned on all sides, remove them from the pot and set aside.

In the same pot, add tomato paste and cook for 1-2 minutes, stirring constantly, until fragrant.

Add diced tomatoes, cardamom pods, and water. Bring to a simmer, scraping up any browned bits from the bottom of the pot.

Return the meatballs to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.

Stir in coconut milk and simmer for another 5 minutes. Taste and adjust seasoning as needed.

Remove from heat and let rest for a few minutes before serving.

Garnish with fresh cream (optional) and cilantro. Serve hot with rice or naan bread.