اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
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!
So, my family might sound like fake Pakistanis here, but we rarely ever have kofta curry. This is rather ironic, because it’s probably the one curry that all of us siblings and my parents would actually eat. My little sister has been asking me (more like commanding me to) to make kofta curry for ages. As she does always wash all the dishes whenever I cook, I thought I would kindly oblige and make it for her. She’s also been after some samosa chaat. I cannot make that quite because everyone is sick and fried food is a current no-no.
Anyways, kofta curry is basically just a spiced meatball curry. It tastes so good, especially with naan. I know some people have it with boiled rice, but I like my meatball curry kind of thick. This means that it wouldn’t really be that great an accompaniment for boiled rice. With that being said, I add in extra water and then remove about two platefuls for my mum and dad. Then I let the rest of the water evaporate to get a thicker sauce the way my siblings like it. My dad HATES thick sauce curries, so I always have to add extra water for my parents and then just let the rest of it cook off. My parents like their curries to have a watery consistency like my traditional chicken curry recipe.
If you have watched my YouTube video, you are probably thinking there is a bit of a discrepancy between what I am showing in the video and the actual ingredient amount. That’s because I kind of realised when I had made the meatballs that I made double the amount of mixture. I know a few people have mentioned that my recipes always make too much. So, I thought I would adjust the recipe to make it easier for those with smaller families.
I know some people don’t precook the meatballs. But I feel like the meatballs don’t cook through if I don’t cook them a little bit. It doesn’t take long to partially cook the meatballs as you fry them in the oil that you are going to use for the actual curry. I would recommend that you do cook them a little bit. Alternatively, just leave them to simmer for longer in the actual pan.
This spiced lamb meatball curry with a delicious masala sauce is perfect for these winter nights.
I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.
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