Easy One Pot Mutton (Lamb) Kofta Curry

Ingredients

• 300 gmutton or lamb mince
• 5 clovesgarlic, minced
• 1.3 cmginger, grated
• ½onion, finely chopped
• 45 g (¼ cup)cooked rice
• 15 g (¼ cup)mint leaves, chopped
• 1 teaspooncumin or jeera powder
• 1 teaspooncoriander or dhaniya powder
• 1 teaspoonchilli powder
• 1 teaspoonsalt
• 60 ml (4 tablespoons)oil
• 1 teaspoonfennel seeds or saunf
• 1 teaspoonginger-garlic paste
• 2onions
• 2–3green chillies, adjusted to taste
• 6 halvescashew nuts, soaked in water for 1 hour
• 180 ml (¾ cup)tomato purée
• 1 teaspooncoriander powder
• ½ teaspoonred chilli powder
• 15 g (¼ cup)fresh coriander, chopped
• To tastesalt
• To tasteginger, cut into juliennes, and chopped coriander, for topping

Instructions

1. 1

   Shape the koftas

   Mix all the ingredients listed for the mutton koftas, then shape the mixture into small balls about the size of a lemon.

2. 2

   Brown the meatballs

   Heat 1 tablespoon of oil in a pan. Add the meatballs without overcrowding, and gently turn them over a high heat until browned and seared all over. Cook in two batches if needed, then transfer them to a plate.

3. 3

   Blend the paste

   Meanwhile, grind the onions, green chillies and soaked cashews together to make a fine paste.

4. 4

   Cook the onion

   Heat the remaining oil in the same pan and add the fennel seeds. Stir for about 30 seconds, then add the ginger-garlic paste and onion paste. Cook over a medium-high heat for about 10 minutes, stirring regularly, until the paste is light brown.

5. 5

   Simmer the curry

   Add the tomato purée, coriander powder, chilli powder and salt. Cook over a medium-high heat, stirring continuously, until droplets of oil appear at the sides. Return the meatballs to the pan with ½ cup water and bring to a simmer. Simmer for 5–10 minutes, until the meatballs are cooked through.

6. 6

   Finish and serve

   Stir in the fresh coriander and turn off the heat. Top with ginger juliennes and chopped coriander, then serve hot.

What is mutton kofta curry?

Kofta describes seasoned balls of minced meat, found in many cuisines across South Asia and beyond. In this Indian-style curry, the meatballs are browned first, then simmered in a spiced gravy.

Rice and mint go into the koftas, while a blended onion and cashew paste gives the sauce body. The result is a one-pot curry with tender meatballs and a smooth, savoury gravy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 453 calories, 15g protein, 24g carbs, 33g fat.

The rice in the koftas and the tomato purée provide most of the carbohydrate, while the mince contributes protein and fat. Oil and cashews add further fat to the gravy. Serve with vegetables or salad alongside, and choose a measured portion of rice or flatbread to suit the rest of your meal.

What goes into the koftas?

Rice: cooked rice helps bind the mince and keeps the meatballs tender. Use rice that is cooked and cooled so it mixes evenly.

Mint and spices: garlic, ginger, cumin, coriander and chilli season the mince from within. Mix thoroughly so each kofta has an even distribution of flavour.

Build a smooth gravy

Onion paste: grind the onions, chillies and soaked cashews until fine. A smooth paste cooks down more evenly and gives the curry a cohesive texture.

Tomato: stir the purée continuously as it cooks with the spices. The recipe’s cue is to look for small droplets of oil appearing around the sides of the pan before adding the meatballs.

Brown the meatballs gently

Give the koftas room in the pan so they sear rather than steam. Work in two batches if necessary, and turn them gently to help them hold their shape.

The initial browning adds colour, but the meatballs finish cooking in the gravy. Handle them carefully when returning them to the pan.

Check the simmer and doneness

Once the meatballs and water are added, bring the curry to a simmer rather than a vigorous boil. Cook for 5–10 minutes, as directed, until the meatballs are cooked through.

The exact time can vary with the size of the koftas. If unsure, check one of the larger ones through the centre before serving.

Serve it hot

Finish with ginger juliennes and chopped coriander just before serving for a fresh, aromatic contrast to the rich sauce. Steamed rice or flatbread makes a practical accompaniment for the gravy.

A simple side of vegetables or salad can add freshness and balance to the plate.

Recipe notes & tips

• Chill the soaked cashews and drain them before blending with the onions and chillies.
• Shape the koftas to a similar size so they cook at a similar pace.
• Keep the pan uncrowded while browning; sear in batches if needed.
• Stir the onion paste regularly as it cooks to prevent it catching on the base of the pan.
• Add the fresh coriander after turning off the heat to keep its flavour bright.

Variations

• Adjust the heat: use fewer green chillies for a milder curry.
• Choose lamb: use lamb mince in place of mutton mince as the recipe allows.
• Change the herbs: use the listed mint in the koftas and finish with fresh coriander as directed.
• Serve with flatbread: use it to scoop up the meatballs and gravy.
• Add a fresh side: serve with a simple salad or cooked vegetables alongside.

Common mistakes to avoid

• Crowding the pan: the meatballs may steam instead of sear, so brown them in batches.
• Rough handling: koftas can break apart, so turn them gently while browning.
• Lumpy onion paste: blend the onions, chillies and soaked cashews until fine.
• Leaving the paste unstirred: it can catch as it browns, so stir it regularly for the full cooking time.
• Boiling the gravy hard: keep it at a simmer while the koftas finish cooking.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until piping hot throughout, adding a little water if the gravy has thickened.

Frequently asked questions