Fragrant Lamb Kofta Curry Recipe
Introduction
This fragrant lamb kofta curry is a rich and flavorful dish that combines tender spiced meatballs with a creamy, spiced tomato sauce. Perfect for a comforting dinner, it’s easy to prepare and pairs wonderfully with basmati rice.
Ingredients
- 1 tbsp sunflower oil
- 1 small red onion, finely chopped (divided)
- 500g lamb mince
- 1 green or red chilli, sliced, to serve (optional)
- Basmati rice, to serve
- 2 tsp garam masala
- 1½ tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp red chilli powder
- Thumb-sized piece of ginger, peeled and finely grated
- 2 garlic cloves, finely grated
- 1 green chilli, finely chopped (optional)
- Small bunch of coriander, leaves and stalks separated
- 400g can finely chopped tomatoes
- 1 tbsp tomato purée
- 300ml lamb stock
- 200ml can coconut cream
- Salt and black pepper, to taste
Instructions
- Step 1: Heat the sunflower oil in a large frying pan over medium heat. Fry half the chopped onion for about 8 minutes until soft but not golden. Remove the onion to a bowl and let cool.
- Step 2: In a medium bowl, combine the lamb mince, cooled onion, half of the mixed spices (garam masala, cumin, turmeric, coriander, and red chilli powder), ½ tsp salt, and ½ tsp black pepper. Knead with your hands until evenly mixed. Shape the mixture into 16 equal meatballs.
- Step 3: Return the pan to medium heat and brown the meatballs on all sides. Use a slotted spoon to remove them from the pan and set aside on a plate.
- Step 4: In the same pan, fry the remaining onion for 5 minutes until it begins to soften. Add the grated ginger, garlic, chopped green chilli (if using), and coriander stalks. Cook for another 3 minutes.
- Step 5: Sprinkle in the remaining spices and cook for 1 minute to release their aromas. Then add the chopped tomatoes, tomato purée, lamb stock, and three-quarters of the coconut cream. Stir well, bring to a simmer, and cook for 15 minutes until the sauce has reduced by a quarter.
- Step 6: Return the browned meatballs to the pan. Cook them in the sauce for an additional 15 minutes, basting occasionally, until the sauce reduces further and the meatballs are fully cooked.
- Step 7: Drizzle the remaining coconut cream over the curry. Scatter coriander leaves and sliced chilli on top. Serve hot with cooked basmati rice.
Tips & Variations
- If you prefer beef, you can swap the lamb mince for beef mince without changing the other ingredients.
- For a vegetarian or vegan version, use a plant-based mince and substitute the lamb stock with vegetable or vegan stock.
- Adjust the heat by adding or omitting the green or red chillies based on your preference.
- Gently basting the meatballs in the sauce helps them stay moist and flavorful.
Storage
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until thoroughly warmed. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the curry ahead of time?
Yes, the curry can be made a day in advance. The flavors often develop and improve after resting overnight in the refrigerator.
What can I serve with this lamb kofta curry?
Basmati rice is traditional and excellent for soaking up the sauce. You can also serve it with naan bread or a simple side salad for a complete meal.
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Fragrant Lamb Kofta Curry Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
This fragrant lamb kofta curry is a flavorful and aromatic dish featuring spiced lamb meatballs simmered in a rich tomato and coconut cream sauce. Infused with traditional Indian spices like garam masala, cumin, and turmeric, this curry delivers a perfect balance of heat and warmth, served best with fluffy basmati rice and garnished with fresh coriander and sliced chili for an optional kick.
Ingredients
Scale
For the Kofta Meatballs
- 1 tbsp sunflower oil
- 1 small red onion, finely chopped
- 500g lamb mince
- 8 meatballs from the mixture
- 2 tsp garam masala
- 1½ tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp red chilli powder
- ½ tsp salt
- ½ tsp black pepper
For the Sauce
- 1 small red onion, finely chopped
- thumb-sized piece of ginger, peeled and finely grated
- 2 garlic cloves, finely grated
- 1 green chilli, finely chopped (optional)
- small bunch of coriander, leaves and stalks separated (stalks finely chopped, leaves reserved)
- 400g can finely chopped tomatoes
- 1 tbsp tomato purée
- 300ml lamb stock
- 200ml can coconut cream
To Serve
- basmati rice
- 1 green or red chilli, sliced (optional)
Instructions
- Prepare the Onions: Heat the sunflower oil in a large frying pan over medium heat. Add the finely chopped onion and fry for 8 minutes until soft but not golden. Remove the onion to a bowl and set aside to cool.
- Make the Kofta Mixture: In a medium bowl, combine the lamb mince with half of the spice blend (garam masala, cumin, turmeric, coriander, red chilli powder), ½ teaspoon salt, ½ teaspoon black pepper, and the cooled fried onions. Mix thoroughly by kneading with your hands until evenly combined. Shape the mixture into 16 equal-sized meatballs.
- Brown the Meatballs: Return the frying pan to medium heat and brown the meatballs on all sides. This will help seal in the juices and add flavor. Once browned, remove the meatballs to a plate using a slotted spoon.
- Start the Sauce: In the same pan, fry the second chopped onion for 5 minutes until beginning to soften. Add the grated ginger, garlic, chopped green chilli (if using), and chopped coriander stalks. Cook these aromatics together for another 3 minutes to release their fragrance.
- Add Spices and Liquids: Sprinkle in the remaining half of the spice blend and cook for 1 minute to toast the spices. Then, add the canned chopped tomatoes, tomato purée, lamb stock, and three-quarters of the coconut cream. Stir well to combine, bring the sauce to a simmer, and let it cook for 15 minutes until it reduces by a quarter, thickening the sauce.
- Cook the Meatballs in Sauce: Return the browned meatballs to the pan, nestling them into the sauce. Cook for an additional 15 minutes, turning and basting the meatballs with the sauce every few minutes. Continue until the sauce reduces by a further quarter and the meatballs are cooked through.
- Finish and Serve: Drizzle the remaining quarter of coconut cream over the curry. Scatter fresh coriander leaves and sliced chili (if using) on top for garnish. Serve the fragrant lamb kofta curry hot with cooked basmati rice.
Notes
- You can substitute lamb mince with beef mince if preferred.
- For a vegetarian or vegan version, replace lamb mince with a plant-based mince and use vegetable stock instead of lamb stock.
- Adjust the chili quantity according to your heat preference or omit entirely for a milder curry.
- The curry can be made ahead and tastes even better the next day once flavors have melded.
- Ensure not to overcook meatballs to keep them juicy and tender.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indian
Keywords: lamb kofta curry, lamb meatballs, Indian curry recipe, spicy lamb curry, coconut cream curry, basmati rice, homemade kofta
