Served 2.
Leftover Potential: The whole mixture will chill and reheat well for up to two days. The paneer will lose it’s freshness after 2-3 days.

Paneer
1/2 gallon whole milk
2 Tbsp lemon juice
salt, as needed

1. In a large pot, bring the milk to a boil over medium heat.
2. When the milk has come to a rolling boil, turn off the heat, and add the lemon juice. Stir to combine, and cover until large curds form (15-20 minutes).
3. Drain the mixture into a cheesecloth or paper towel lined strainer. Place the remaining curds onto a plate. Top with another plate, and weigh down with cans. Refrigerate until firm, at least 20 minutes (up to overnight). Drain any remaining liquid, season with salt and serve.

Kofta
1 Tbsp oil
1 onion, diced
2 Tbsp ginger, minced
3 cloves garlic, minced

1 pound ground lamb
1/2 cup paneer, crumbled
3 Tbsp cilantro, roughly chopped
1 tsp cumin
1 Tbsp garam masala
1 small pinch cayenne pepper
salt, as needed
pepper, as needed
1/4 cup plain yogurt
1 egg, lightly beaten
1/2 cup bread crumbs (I used whole wheat, it really complemented the flavor of the lamb)

oil, as needed for cooking

1. In a medium sauté pan, heat the oil over medium heat. Add the onions, and sauté until translucent, 3-4 minutes. Add the ginger and garlic and sauté until fragrant, about 1 minute. Transfer half of the mixture to a large mixing bowl, reserving the remainder in the pan for the sauce.
2. Add the remaining kofta ingredients to the onion, garlic, and ginger mixture. Mix well to combine. Roll the mixture into small balls, and cook in the oil in a large sauté pan over medium heat until cooked through, 6-8 minutes.

Tomato Curry Sauce
reserved onion/ginger/garlic
1 cup crushed tomatoes
1 Tbsp curry paste
2 Tbsp garam masala
1 small pinch cayenne pepper
salt, as needed
pepper, as needed

2 large orange bell peppers, chopped

1. Add the tomatoes, curry paste, garam masala, cayenne, salt and pepper to the reserved onion mixture. Stir completely to combine (be especially careful that the curry paste dissolves if it is thick) and to heat the mixture through.
2. Add the bell peppers to the pan with the kofta. Allow them to cook slightly in the juices left in the pan. Then pour the finished sauce over the entire mixture. Toss lightly to coat, and serve.