Tender lamb koftas in a smooth, rich curry sauce make this Lamb Kofta Curry the perfect meal. Packed with flavour and spices, it’s simple to prepare and incredibly satisfying.
This curry has a special place in my kitchen and always fills the house with the smell of spices. The flavour is mild yet rich, with tender lamb koftas simmered in a creamy sauce that feels comforting every time I make it.
Koftas remind me of home. My mum often made meatballs when I was growing up, and I think most children have a soft spot for them. They’re simple to prepare, easy to eat, and gentle on the budget, which is why they appeared so often at our table.
When I first discovered Indian koftas, they reminded me of our Italian polpette. The spices were new, but the warmth and care in the cooking felt the same.
What makes this curry special is the sauce. It’s smooth and creamy, a little like butter chicken though there’s no butter in it.
Indian recipes can seem complicated with their long list of ingredients. I used to think so too, until I realised how simple they are once you start. The most time-consuming part is finding the spices, but once you have them, the cooking is easy and enjoyable.
You can make the koftas with beef or chicken, though lamb is the traditional choice and my favourite for this curry. Serve it with naan, garlic naan, Kashmiri pulao, or plain steamed rice.
If you have time, prepare it a day ahead. The spices blend together overnight, and the flavour becomes even deeper by the next day.
What Makes This Lamb Curry a Favourite
- Uses simple, fresh ingredients that create a restaurant-quality curry at home.
- Can be adjusted easily for spice level, richness, or texture, so it can be tailored to your exact preferences.
- Tastes even better the next day because the spices deepen and blend, which enhances the flavour profile.
Key Ingredients for Lamb Kofta Curry
Lamb Mince
Adds rich flavour and a tender texture to the koftas. Look for fresh, high-quality lamb mince for the best results. If using a fattier mince, it will help keep the koftas juicy while cooking.
Cashew Paste
Creates a creamy, velvety sauce without relying on excess cream. When choosing cashews, use raw, unsalted ones for a smoother paste. You can blend them yourself for freshness.
Kasuri Methi (Dried Fenugreek Leaves)
Contributes a unique, slightly bitter taste that balances the richness of the sauce. It’s a key ingredient in many Indian dishes, so be sure to use it for an authentic flavour.
Garam Masala
Brings warmth and a deep, aromatic flavour. For the best result, use freshly ground garam masala or check the ingredients if using store-bought to ensure a more fragrant mix.
Find the complete list with measurements in the recipe card below.
How to Make Lamb Kofta Curry
Koftas
Step 1: Mix all the ingredients for the koftas in a large bowl until well combined.
Step 2: Shape the mixture into small balls (about the size of a small lime). Place them on a baking sheet, cover with cling wrap, and refrigerate for 1 hour to set.
Step 3: You can either deep-fry the koftas or cook them directly in the sauce until they are done. The first method is the traditional one, but the “straight into the sauce” method makes the koftas softer and saves time and calories.
Curry
Step 1: Blend the onion into a smooth paste.
Step 2: Heat the vegetable oil in a heavy-bottomed pan, then add the blended onion, ginger paste, and garlic paste. Cook over medium heat, stirring often, until all the liquid evaporates. Make sure not to let it burn.
Step 3: When the paste turns golden brown, add the cumin powder, salt, turmeric, cayenne pepper, and coriander powder. Stir well, then quickly add the tomato purée.
Step 4: Continue cooking until the sauce begins to thicken.
Step 5: Blend the cashew nuts into a paste, then stir this and the cream into the sauce.
Step 6: Simmer the sauce for 5 minutes, then add the garam masala and kasuri methi.
Step 7: Add the water and all the koftas, stirring gently to coat them in the sauce.
Step 8: Lower the heat, cover the pan with a lid, and cook for 15 to 20 minutes or until the koftas are fully cooked.
Step 9: Serve warm with naan or rice.
Frequently Asked Questions
Yes, if you prefer a milder curry, reduce the amount of cayenne pepper and green chillies. You can also balance the heat by adding a little more cream or coconut milk for a smoother finish.
To check if the koftas are done, gently press one with a spoon. It should feel firm and spring back slightly. If it holds its shape without being too soft or dry, the koftas are cooked through.
If you prefer a lighter sauce, you can replace the cashew paste with thick yoghurt or coconut milk. Yoghurt will add a slight tang, while coconut milk brings a mild sweetness and a rich texture.
Yes, you can substitute lamb with beef or chicken mince. While lamb provides a traditional rich flavour, beef or chicken will still give you delicious koftas, though the texture may be slightly leaner.
Extra Help from the Kitchen
Adjust the Sauce Consistency – If the sauce is too thick, add a splash of warm water or stock to loosen it up. If it’s too thin, let it simmer uncovered for a few more minutes until it thickens.
Infuse the Oil – Before adding the onion paste, heat the oil and briefly infuse it with a bay leaf or cinnamon stick. This adds an extra layer of flavour to the base of your sauce.
Fry Koftas in Batches – If frying the koftas, don’t overcrowd the pan. Fry them in small batches for even cooking and to prevent them from sticking together.
Variations and Twists
Beef Kofta Curry – Substitute lamb with beef mince for a leaner version of the curry. The beef will still provide a rich flavour but with a slightly different texture.
Chicken Kofta Curry – Use chicken mince for a lighter, healthier alternative. The koftas will be more delicate, but they’ll still absorb the sauce beautifully.
Vegetarian Kofta Curry – Replace the meat with mashed potatoes or a mix of grated vegetables like carrots, zucchini, and peas. You can use breadcrumbs and chickpea flour to bind the mixture.
Swap Cream for Coconut Milk – Use coconut milk instead of cream for a dairy-free option. It adds a creamy texture and subtle sweetness that complements the spices.
Substitute Breadcrumbs with Sweet Potatoes – Replace breadcrumbs with mashed sweet potatoes for a slightly sweet, savoury twist on the koftas. This also makes the dish gluten-free.
Storage and Shelf Life
Store the Lamb Kofta Curry in an airtight container in the refrigerator for up to 3 days. The flavours deepen the longer it sits, so it’s even better the next day.
For longer storage, freeze the curry in individual portions for up to 1 month. Let the curry cool completely before transferring to freezer-safe containers or bags. Thaw overnight in the fridge before reheating.
To reheat, place the curry in a pan over low heat, adding a splash of water or cream if the sauce has thickened. Reheat thoroughly before serving.
What to Serve with Lamb Koftas
Bread – Serve with soft naan, pita, or other flatbreads for a warm, fluffy side that pairs well with the rich curry.
Rice and Grains – Consider fragrant basmati pilaf or couscous with herbs and pine nuts. You can also serve it with plain steamed rice for simplicity.
Dips and Sauces – Yoghurt-based dips like tzatziki, baba ganoush, hummus, or a garlic-mint raita add a cool contrast to the spiced lamb and enhance the overall flavour profile.
Salads and Fresh Sides – Pair the koftas with a refreshing chopped cucumber-tomato salad, tabbouleh, or fattoush. These fresh salads add texture and balance out the richness of the koftas.
Roasted or Grilled Vegetables – Grilled vegetables like eggplant, zucchini, peppers, and charred potatoes bring smoky, earthy tones to the meal, balancing out the spiced meat.
Lamb Kofta Curry Recipe
Tender lamb koftas in a smooth, rich curry sauce make this Lamb Kofta Curry the perfect meal. Packed with flavour and spices, it’s simple to prepare and incredibly satisfying.
Ingredients
Koftas
- 900 g – 1 ½ lbs lamb mince
- ½ tbsp ginger paste
- ½ tbsp garlic paste
- 1 egg
- 4 tbsp breadcrumbs
- 2 tbsp chopped coriander
- Salt – to taste
Curry
- 1 onion – blended
- 1 green chilli
- ¾ tbsp garlic paste
- ¾ tbsp ginger paste
- 400 g – 1 ½ cups tomato purée
- 1 tsp ground cumin
- 1 tsp turmeric
- ½ tsp cayenne pepper
- ½ tbsp garam masala
- 1 ½ tbsp coriander powder
- 1 ½ tbsp kasuri methi
- 75 g – ¾ cup cashew nuts – turned into a paste
- 240 ml – 1 cup heavy cream
- 100 ml water
- 1 ½ tbsp vegetable oil
- Salt – to taste
Instructions
Koftas
-
Mix all the ingredients for the koftas in a large bowl until well combined.
-
Shape the mixture into small balls (about the size of a small lime). Place them on a baking sheet, cover with cling wrap, and refrigerate for 1 hour to set.
-
You can either deep-fry the koftas or cook them directly in the sauce until they are done. The first method is the traditional one, but the “straight into the sauce” method makes the koftas softer and saves time and calories.
Curry
-
Blend the onion into a smooth paste.
-
Heat the vegetable oil in a heavy-bottomed pan, then add the blended onion, ginger paste, and garlic paste. Cook over medium heat, stirring often, until all the liquid evaporates. Make sure not to let it burn.
-
When the paste turns golden brown, add the cumin powder, salt, turmeric, cayenne pepper, and coriander powder. Stir well, then quickly add the tomato purée.
-
Continue cooking until the sauce begins to thicken.
-
Blend the cashew nuts into a paste, then stir this and the cream into the sauce.
-
Simmer the sauce for 5 minutes, then add the garam masala and kasuri methi.
-
Add the water and all the koftas, stirring gently to coat them in the sauce.
-
Lower the heat, cover the pan with a lid, and cook for 15 to 20 minutes or until the koftas are fully cooked.
-
Serve warm with naan or rice.
Thanks so much for a GREAT recipe! I especially liked pureeing the cashews to help with the creaminess–genius move. I only used the cashew puree and some yogurt, having not had tomato paste but tomatoes in a can. Delicious!
Receipr
Good receipe
I love this recipe.
I made it out of beef, and since I didn’t have eggs and breadcrumbs handy, I used besan/chana dal flour instead.
LOVE the tip about dropping the meatballs straight in the boiling curry, instead of frying them. They were soft and it tasted kinda like shami kebabs. Yummy!
I shared your recipe on Chef At Large on Facebook.
Thank you!
Cheryllyne
Minneapolis
If you have no breadcrumbs take one slice of bread and blend it. Spread the mash on foil on a baking tray and cook for 15 mins 350f now u have breadcrumbs
Can I use a jalepeño in the curry instead of a green chile?
Hi Brianna
Yes, you can. The heat level may vary a bit, but taste wise it won’t make a big difference. 🙂
hi, can i substitute heavy cream for yoghurt? if so, would it be the same amt of yoghurt as cream?
Hi! You can, but the final result will not be the same as yogurt tastes more sour than cream. If you really want to use yogurt, use a little less and dilute it with some water. 🙂
I cooked this at the weekend and it was amazing, my family loved it
Hi! Long time reader, first time posting. This recipe is one of my family’s favourites but I have a problem scaling the recipe up to accommodate everyone and usually overestimate how many koftas i need. Can I freeze the koftas? Before cooking? ( I brown them in a pan before cooking them in the sauce) After cooking? I tend to use frozen mince as I buy it when I see it cheap and put in it the freezer until needed.
Phew that was a long question.
Best regards,
Rich
Hi Rich! Thanks for leaving a comment! 🙂 This is one of my family’s favourites too!
You can definitely freeze the koftas, as long as they are fully cooked (as you use frozen mince). You can also start off the curry and freeze it before adding the cream. Then when you want to eat it, thaw it add the cream and finish to cook the curry. The only reason why I wouldn’t freeze the ready made curry is that it contains cream and it could separate when you defrost it. 🙂
Hope it helps!
Thank you so very much for the reply Manu, and for sharing your wonderful recipes! Off to cook those extra koftas now.
Rich
Never tried making these before, looks like a delicious recipe. Thanks for sharing.
Simon
I didn’t understand how to freeze the kifta. Do you fry and then freeze and do you need to defrost before cooking or do you fry frozen kofta? Thank you!
Hi Fari. If you use fresh mince (not frozen), you can make the koftas and freeze them before browning them. You will need to thaw the koftas before cooking them.
If your mince was frozen before, you need to cook the koftas before you can freeze them. In this case, I’d suggest making the curry and freeze it before adding the cream, then thaw it, add the cream and finish cooking it.
Absolutely delicious! We are dairy free so I swapped cream and water for oat milk and water, just added until the consistency was right. We will definitely have this again. Thank you x
How many people does it serve?
I would say 6 to 8 people, depending on how hungry they are. 🙂 Hope you enjoy them!
Hello! I am excited to make this recipe, but am allergic to cashews. Do you have an alternative to the cashew paste or would it still be OK if I just left it out?
Hi Holly! Sorry for the late reply. You need something to thicken the sauce and make it creamier. Any nut would do… almonds would be my next choice. 🙂