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–+ servings
Kofta curry in pot with salads and chapatti to side

Lamb Kofta Curry (Tender Lamb Meatballs Curry)

Safira
Learn how to make Kofta Curry with juicy lamb meatballs simmered in a rich onion and tomato gravy. A comforting family favourite packed with flavour.
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Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine Indian, Pakistani, South Asian
Servings 6
Calories 623 kcal

Ingredients
  

For the Koftas

  • 1 kg minced lamb
  • 1 large onion peeled, grated and excess liquid squeezed out
  • 8 green chillies crushed, or 2 teaspoon green chilli paste
  • 8 garlic cloves crushed
  • 1 ½ tablespoon crushed ginger
  • Large handful fresh coriander chopped finely
  • 1 tablespoon red chilli powder
  • 1 tablespoon coriander powder
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon cumin powder
  • 2 teaspoon garam masala powder
  • ½ teaspoon black pepper powder
  • 2 ¼ teaspoon salt
  • 2 tablespoon tomato purée
  • 2 - 4 tablespoon oil for shallow frying

For the Curry

  • Reserved oil from frying
  • 1 teaspoon cumin seeds
  • 2 large onions diced
  • 1 cinnamon stick
  • 4 cloves
  • 2 bay leaves
  • 2 cardamom pods
  • 6 peppercorns
  • 2 teaspoon garlic paste
  • 2 teaspoon ginger paste
  • 6 green chillies finely chopped, or 2 teaspoon green chilli paste, adjust according to your preference (remove seeds if need be)
  • 2 teaspoon cumin powder
  • 2 teaspoon coriander powder
  • 1 teaspoon chilli powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon kashmiri chilli powder
  • 1-2 teaspoon salt
  • 1 teaspoon garam masala
  • 2 medium tomatoes diced, or add ¾ tin of tinned tomatoes, blended
  • 1 ½ cup water
  • 5 tablespoon plain yoghurt
  • fresh coriander to garnish

Instructions
 

  • Step 1: Make the Kofta Mixture
    Add all the kofta ingredients except the oil to a large bowl or food processor.
    Mix thoroughly, then knead the mixture for 5 to 6 minutes until it becomes sticky and cohesive. You'll notice the mixture becoming tacky and leaving a thin residue around the sides of the bowl.
    This is a sign that the proteins in the meat have developed properly, helping the koftas hold their shape during frying and simmering while creating a softer, more tender texture.
  • Step 2: Shape and Fry the Koftas
    Lightly oil your hands before shaping the koftas. This prevents sticking and helps create smooth meatballs that are less likely to crack during cooking.
    Shape into evenly sized meatballs.
    Heat the oil in a large frying pan.
    Shallow fry over medium high heat until the koftas for 6 to 8 minutes until lightly browned on all sides. They do not need to be fully cooked through.
    Remove and set aside.
  • Step 3: Start the Curry
    Using the leftover oil, add the cumin seeds and cook for 1 minute over high heat.
    Add the diced onions and cook until deeply golden brown.
  • Step 4: Build the Curry Base
    Add the cinnamon stick, cloves, bay leaves, cardamom pods and peppercorns.
    Cook until fragrant.
    Add the ginger paste, garlic paste and green chillies. Cook for 1 to 2 minutes.
  • Step 5: Add the Ground Spices
    Add the cumin powder, coriander powder, chilli powder, turmeric, Kashmiri chilli powder, salt and garam masala.
    Add a splash of water and sauté until fragrant.
  • Step 6: Add the Tomatoes
    Add the tomatoes and cook covered over medium heat for 10 to 15 minutes until softened and the oil begins to separate at the side and holes appear in the curry.
  • Step 7: Simmer the Koftas
    Add the koftas and 1½ cups water.
    Cover and simmer on medium heat for 20 minutes until the gravy has reduced and the koftas are fully cooked.
  • Step 8: Finish with Yoghurt
    Place the yoghurt into a bowl.
    Add a few spoonfuls of the hot curry and whisk together until smooth.
    Pour the tempered yoghurt back into the curry and stir through.
    Cook for a further 5 minutes on medium high.
  • Step 9: Garnish and Serve
    Finish with fresh coriander and serve hot.

Notes

Expert Tips

Knead the Meat Mixture Thoroughly
One of the most important steps when making kofta curry is thoroughly kneading the meat mixture. Knead it for 5 to 6 minutes until it becomes sticky and cohesive. You'll notice a thin residue forming around the sides of the bowl. This develops the proteins in the meat, helping the koftas hold together during cooking and creating a softer, more tender texture.
Oil Your Hands Before Shaping
Lightly oiling your hands helps create smooth, evenly shaped koftas and prevents sticking.
Squeeze the Onion Well
Too much moisture can cause the koftas to become fragile and fall apart.
Brown the Onions Properly
Golden onions create a richer and more flavourful curry.
Temper the Yoghurt
Adding hot curry to the yoghurt before stirring it into the pan helps prevent splitting.
Simmer Gently
A gentle simmer keeps the koftas tender and intact.
Add Water
If at any point, the curry is beginning to catch, simply add a good splash of water.

Variations

Lamb and Beef Kofta Curry
Use a mixture of lamb and beef mince for a slightly lighter flavour.
Beef Kofta Curry
Replace the lamb with beef mince.
Chicken Kofta Curry
Use minced chicken for a lighter version.
Spicy Kofta Curry
Increase the chillies or chilli powder.
Creamy Kofta Curry
Finish with a splash of cream for extra richness.

What To Serve With Kofta Curry

Storage

Fridge
Store in an airtight container in the fridge for up to 3 days.
Freezing
Freeze for up to 3 months.
Reheating
Reheat gently on the hob until piping hot throughout.

Frequently Asked Questions

Why Are My Koftas Falling Apart?

The most common reasons are:
  • The grated onion wasn't squeezed properly.
  • The meat mixture wasn't kneaded for long enough to develop the proteins that help bind the koftas together.
  • The koftas weren't shaped firmly enough.
  • Your hands weren't lightly oiled while shaping.
  • The koftas weren't browned before being added to the curry.
  • The curry was boiling too vigorously.

Can I Make Kofta Curry Ahead Of Time?

Yes. The flavours often improve after a day in the fridge.

Can I Freeze Kofta Curry?

Absolutely. It freezes very well.

How Spicy Is This Curry?

Moderately spicy. Adjust the chillies and chilli powder to suit your preference.

What's The Difference Between Kofta And Meatballs?

Koftas are typically flavoured with herbs and spices commonly used in Middle Eastern and South Asian cooking, while meatballs vary considerably depending on the cuisine.

Nutrition

Calories: 623kcalCarbohydrates: 23gProtein: 31gFat: 46gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 0.02gCholesterol: 124mgSodium: 1777mgPotassium: 756mgFiber: 8gSugar: 9gVitamin A: 920IUVitamin C: 27mgCalcium: 129mgIron: 5mg
Keyword kofta curry, lamb meatball curry
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