Lamb kofta curry is a delicious curry made up of spiced lamb meatballs simmered in a creamy masala. This lamb meatballs curry recipe gives you a fragrant kofta curry recipe that won’t need hours on the stove. A simple kofta that has all the traditional flavour of a delicious Pakistani kofta curry.
This curry is the perfect food for winter and is best served alongside some homemade chapattis. Each bite is guaranteed to be filled with flavour! Spiced lamb meatballs simmered in a creamy masala. Another delicious curry recipe for your cookbook!
Lamb kofta curry is a classic Pakistani curry made with tender lamb meatballs simmered in a spicy, flavourful sauce. These melt-in-the-mouth meatballs are lathered in an onion and yoghurt sauce that makes this curry burst with flavour. This fool proof recipe is perfect for beginners and will guaranteed to become a family favourite.
Meatballs/Kofta (makes 12-18 meatballs)
- 250 g Lamb Mince keema
- ½ Onion
- 3 Garlic Cloves
- 2 Green Chillies
- 1 tsp Coriander Seeds
- 1 tsp Cumin Seeds
- ½ tsp Salt
- 1 tsp Chilli Flakes
- ½ tsp Turmeric Powder haldi
- 50 g Gram Flour besan
- 1 Egg
Masala Gravy
- 100 ml Vegetable Oil
- 3 Onions
- 4 Tomatoes
- 5 Garlic Cloves chopped
- 1 inch Ginger crushed
- 2 tsp Chilli Powder
- 1 tsp Dried Fenugreek
- 1 tsp Salt
- 1 tsp Turmeric Powder
- ½ tsp Cumin Powder
- ½ tsp Coriander Powder
- 500 ml Water
- 3 tbsp Yoghurt
- Coriander finely chopped
- 2 Green Chillies finely chopped
In a food processor add the onions, garlic cloves, ginger, coriander, and green chillies then pulse until thick paste forms – do not blend the mixture for too long as this will result in a watery mixture
Add the mixture to the lamb mince along with the chilli flakes, turmeric powder, salt, gram flour and egg before mixing until all the ingredients are fully combined
Grease your hands with oil and form equal sized balls – makes about 12-18 meatballs
In a large pot heat up the vegetable oil on medium heat until hot
Add the meatballs and fry them on medium heat for 2-3 minutes undisturbed on either side – do not overcrowd the pan then remove the meatballs and set aside
Remove the meatballs and set aside then in the same pan add the finely diced onions and salt then cook for 3-4 minutes until the onions are slightly softened – adding the salt with the onions helps to bring the moistureout of the onion to allow them to cook down and brown more evenly without burning the onions
Add the garlic cloves, ginger and cloves then cook for 2-3 minutes
Add the chopped tomatoes then cook for 6-8 minutes, stirring occasionally, until the tomatoes soften
Add the dried fenugreek leaves and garam masala then cook for 3-4 minutes on medium heat
Add the chilli powder, turmeric powder, cumin powder and coriander powder then cook the spices for 4-6 minutes adding a few tablespoons of water to prevent the spices from burning
Add the finely chopped green chilies and coriander then cook for another 3-4 minutes
Add the yoghurt then stir immediately to prevent the yoghurt from curdling and cook for 1-2 minutes
Add the water and allow to come to a gentle simmer
Add the meatballs and mix gently before covering and cook on low heat for 20 minutes
Remove the lid and cook for 3-4 minutes or until thickened to your personal preference
Your lamb kofta curry is ready!
Calories: 460kcal
