Lamb Kofta Curry Recipe

Ingredients

• 900 g (1 1/2 lbs)lamb mince
• 1/2 tbspginger paste
• 1/2 tbspgarlic paste
• 1egg
• 4 tbspbreadcrumbs
• 2 tbspchopped coriander
• to tastesalt
• 1onion, blended
• 1green chilli
• 3/4 tbspgarlic paste
• 3/4 tbspginger paste
• 400 g (1 1/2 cups)tomato purée
• 1 tspground cumin
• 1 tspturmeric
• 1/2 tspcayenne pepper
• 1/2 tbspgaram masala
• 1 1/2 tbspground coriander
• 1 1/2 tbspkasuri methi
• 75 g (3/4 cup)cashew nuts, made into a paste
• 240 ml (1 cup)double cream
• 100 mlwater
• 1 1/2 tbspvegetable oil
• to tastesalt

Instructions

1. 1

   Mix the koftas

   Put all the kofta ingredients in a large bowl and mix until evenly combined.

2. 2

   Shape and chill

   Form the mixture into small balls, roughly the size of a small lime. Arrange them on a baking sheet, cover with cling film and refrigerate for 1 hour to firm up.

3. 3

   Choose a method

   Either deep-fry the koftas or cook them directly in the sauce until done. Deep-frying is the traditional option; adding them straight to the sauce makes softer koftas and saves time and calories.

4. 4

   Blend the onion

   Blend the onion until it forms a smooth paste.

5. 5

   Cook the aromatics

   Heat the vegetable oil in a heavy-based pan. Add the onion paste, ginger paste and garlic paste, then cook over a medium heat, stirring often, until the liquid has evaporated. Take care not to let the mixture burn.

6. 6

   Add the spices

   Once the paste is golden brown, add the cumin, salt, turmeric, cayenne pepper and ground coriander. Stir well, then promptly add the tomato purée.

7. 7

   Thicken the sauce

   Continue cooking until the sauce starts to thicken.

8. 8

   Stir in cashew cream

   Blend the cashew nuts into a paste, then stir the paste and cream into the sauce.

9. 9

   Simmer the spices

   Simmer the sauce for 5 minutes, then add the garam masala and kasuri methi.

10. 10

    Add koftas and water

    Pour in the water and add all the koftas. Turn them gently so they are coated in the sauce.

11. 11

    Cook until done

    Reduce the heat, cover the pan and cook for 15 to 20 minutes, or until the koftas are fully cooked.

12. 12

    Serve the curry

    Serve warm with naan or rice.

What is lamb kofta curry?

Kofta refers to seasoned minced meat shaped into balls, a style of cooking found across South Asia, the Middle East and beyond. In this Indian-inspired curry, the lamb balls are served in a spiced tomato sauce enriched with cashew paste and cream.

The method gives you a choice: fry the koftas first for a more traditional approach, or let them cook in the sauce for a softer result. Chilling them before cooking helps the shaped meatballs stay together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 970 calories, 48g protein, 26g carbs, 74g fat.

The lamb, cream and cashews provide most of the fat and protein, while the breadcrumbs, tomato purée and onion contribute carbohydrates. Serve a moderate portion with rice or naan and add vegetables or salad to round out the plate.

Building the koftas

Lamb mince: its fat helps keep the koftas tender and contributes to the richness of the finished curry.

Binders and seasoning: egg and breadcrumbs help the mixture hold its shape, while ginger, garlic and coriander flavour the meat. Mix only until combined, then shape the balls evenly so they cook at a similar rate.

Making a smooth curry base

Onion paste: cook it with the ginger and garlic until its liquid has evaporated, stirring often. This gradual cooking is important; let it turn golden but do not allow it to catch on the bottom of the pan.

Tomato and spices: stir the ground spices into the browned paste before adding the tomato purée promptly. Cooking the sauce until it thickens gives the koftas a more substantial coating.

Getting the sauce creamy

Cashew paste: blending the nuts finely helps them disappear into the sauce and gives it a smooth, rounded texture. Stir it in with the cream once the tomato base has begun to thicken.

Kasuri methi: add it with the garam masala after the 5-minute simmer. Gentle stirring at this stage helps distribute the flavours without breaking up the koftas later.

Cooking the koftas gently

In the sauce: add the water and koftas, turning the meatballs carefully to coat them. Cover the pan and cook over a low heat for 15 to 20 minutes.

Doneness: check that the koftas are cooked through before serving. If you have fried them separately, the recipe still calls for adding them to the sauce and cooking them covered for the stated time.

Serving the curry

Naan: use it to scoop up the creamy sauce and koftas. Warm the bread shortly before serving.

Rice: serve alongside the curry to soak up the sauce. A simple vegetable side can bring freshness and contrast to the rich lamb and cream.

Recipe notes & tips

• Chill the shaped koftas for the full hour so they are easier to handle.
• Stir the onion paste often as it cooks, especially as it begins to dry out.
• Have the tomato purée ready before adding the ground spices so it can go into the pan promptly.
• Blend the cashews until smooth before stirring them into the sauce.
• Turn the koftas gently to coat them without breaking them apart.
• Check that the largest kofta is fully cooked before serving.

Variations

• Extra chilli: add more green chilli if you prefer a hotter curry.
• Fresh coriander: scatter chopped coriander over the finished dish for a fresh herbal note.
• Yoghurt finish: replace some of the cream with yoghurt, stirring it in gently to avoid splitting.
• Vegetable side: serve with cooked spinach or green vegetables for added colour and contrast.
• Fried koftas: deep-fry the shaped meatballs before adding them to the sauce for the traditional method described in the recipe.

Common mistakes to avoid

• Skipping the chill: the koftas may be harder to handle; refrigerate them for 1 hour before cooking.
• Burning the onion paste: it can make the sauce taste bitter; stir often and keep the heat at medium.
• Leaving the spices in the pan: they can catch quickly; add the tomato purée promptly after stirring them in.
• Rough stirring: koftas can break apart; turn them gently when coating them in sauce.
• Cooking too briefly: the centres may remain undercooked; cook covered for 15 to 20 minutes and check for doneness.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan until piping hot throughout, adding a little water if the sauce has thickened; avoid vigorous stirring.

Frequently asked questions