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Cooked lamb koftas in rich curry sauce.

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.

Course: Main
Cuisine: Indian
Prep Time: 1 hour 15 minutes
Cook Time: 45 minutes
Total Time: 2 hours
Author: Manuela Zangara

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

  1. Mix all the ingredients for the koftas in a large bowl until well combined.
  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.
  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

  1. Blend the onion into a smooth paste.
  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.
  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.
  4. Continue cooking until the sauce begins to thicken.
  5. Blend the cashew nuts into a paste, then stir this and the cream into the sauce.
  6. Simmer the sauce for 5 minutes, then add the garam masala and kasuri methi.
  7. Add the water and all the koftas, stirring gently to coat them in the sauce.
  8. Lower the heat, cover the pan with a lid, and cook for 15 to 20 minutes or until the koftas are fully cooked.
  9. Serve warm with naan or rice.