اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ

Lamb Kofta Curry

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5 from 1 vote
Lamb kofta curry is a classic Pakistani curry made with tender lamb meatballs simmered in a spicy, flavourful sauce. A simple Pakistani curry that will leave everyone wanting more. 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!
How To Make Kofta Curry Recipe| Meatball Curry Recipe | Lamb Kofta Curry | Mutton Kofta Recipe | Easy Lamb Curry Recipe | How To Make Mutton Curry | How To Make Mutton Masala | Lamb Masala Recipe | Kofta Ka Salan |

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.

How To Make Kofta Curry Recipe| Meatball Curry Recipe | Lamb Kofta Curry | Mutton Kofta Recipe | Easy Lamb Curry Recipe | How To Make Mutton Curry | How To Make Mutton Masala | Lamb Masala Recipe | Kofta Ka Salan |

Lamb Kofta Curry

Lamb kofta curry is a classic Pakistani curry made with tender lamb meatballs. These melt-in-the-mouth meatballs are simmered in a spicy and flavourful onion yoghurt sauce that makes this curry burst with flavour.
5 from 1 vote
Print Pin Rate
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course Main Course
Cuisine Pakistani/Indian
Servings 5 servings
Calories 460

Ingredients

Meatballs/Kofta (makes 12-18 meatballs)

  • 250 g Lamb Mince/Keema
  • ½ Onion/Pyaz
  • 3 Garlic Cloves/Lehsan
  • 2 Green Chillies/Hari Mirch
  • 1 tsp Coriander Seeds/Dhaniyaa Seeds
  • 1 tsp Cumin Seeds/Jeera
  • ½ tsp Salt/Namak
  • 1 tsp Chilli Flakes
  • ½ tsp Turmeric Powder/Haldi
  • 50 g Gram Flour/Besan
  • 1 Egg/Anda

Masala Gravy

  • 100 ml Vegetable Oil
  • 3 Onions/Pyaz
  • 4 Tomatoes
  • 5 Garlic Cloves/Lehsan chopped
  • 1 inch Ginger/Adrak crushed
  • 2 tsp Chilli Powder/Laal Mirch Powder
  • 1 tsp Dried Fenugreek Leaves/Methi
  • 1 tsp Salt/Namak
  • 1 tsp Turmeric Powder/Haldi
  • ½ tsp Cumin Powder/Jeera Powder
  • ½ tsp Coriander Powder/Dhaniyaa Powder
  • 500 ml Water
  • 3 tbsp Yoghurt
  • Coriander/Dhaniyaa finely chopped
  • 2 Green Chillies/Hari Mirch finely chopped

Instructions

  • 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!

Video

Nutrition

Calories: 460kcal
Tried this recipe?Mention @The Aziz Kitchen or tag #theazizkitchen!
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The Aziz Kitchen

Salaam and hello everyone!

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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