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Lamb Kofta Curry

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This recipe for Lamb Kofta Curry is actually a Pakistani dish and not Indian. Nowadays, this is 'go to' dish for me when I want to treat me, yup just me lol. As it's like a kebab in a delicate curry sauce, not a fried kofta or kebab though. I have had that version & just for starters you need a BOTTLE of OIL just to fry your koftas! So, on the hunt for another method a few years ago, I discovered another technique! Place your koftas (kebabs) as you would do meat, into a curry sauce. I am not saying this dish is easy, but at least your home does not smell like a fish & chip shop! Less oil, but, still — flavour full to the max, what is not to love!? Big pants are not going to cut this alone, ya gonna need a glass of something fairly strong & some waders ;-) Read the recipe at least twice! Prepare, prepare, double check, take a breath & then cook with a smile! I have laid it out in 3 stages.... Yes I said your going to need to focus, 30 mins prep & about 50 mins to cook. But do not be daunted! Once learned it's easy, trust me! (I can see that shaking head thing your doing, but this dish from a restaurant for 4 people will cost you lots, about £40!!!) And I have always told you, I am Nutty! But, not to the point that I will pay for a curry... Save your money & buy a small food processor, as then this recipe is easy. If you do not have a processor everything will need to be very finely chopped for the koftas and then the meat mashed down with your fist, as the dish needs "ground" lamb, which of course is not minced, it's a paste basically, which gives you a delicate soft meatball.

Click the Method tab below to see a step by step guide on how to make Lamb Kofta Curry along with pictures for guidance.

lamb kofta curry and rice

ingredients

Here's what you need :¬)

for the meatballs

  • 1 medium white onion chopped
  • 3 clove garlic
  • 1 inch ginger
  • 1 green chilli pepper chopped
  • 1 tbsp coriander leaves
  • 1 tbsp mint leaves
  • 400g minced lamb
  • 2 tbsp gram flour
  • 1 egg
  • 1 tsp lemon juice
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp black pepper powder
  • 1 tsp hot chilli powder
  • 1 tsp garam masala
  • 1 tsp course sea salt

for the curry sauce

  • 3 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 large white onion sliced
  • 1 large red onion sliced
  • 1 medium white onion finely diced
  • 2 medium (3 small) tomatoes sliced
  • 3 green chilli peppers, sliced
  • 1 large red chilli pepper sliced
  • 4 whole cloves ground
  • 1 inch cinnamon stick ground
  • 4 green cardamom pods ground
  • 4-5 garlic cloves, crushed
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 & 1/2 tsp extra hot chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri chilli powder(optional)
  • 1 1/2 tsp black peppercorns - ground
  • 1 1/2 tsp sea salt ground
  • 1 inch piece ginger, crushed
  • 1 400ml pot natural or greek yogurt*
  • 2 cups water
  • 1 tsp garam masala
  • 1-2 tbsp fresh coriander

*I prefer to use Greek yogurt as it creates a thicker richer sauce, but I have an Indian friend who will frown upon that. She knows who she is ;-)

for the hard-boiled eggs

  • 4 large eggs
  • 1 tsp salt
  • 1 small pan of boiling water

method

This dish really benefits from resting overnight in the fridge. But I would advise you to split it into individual portions before it cools, as this can be difficult once chilled. If you have a family to feed, or guests, just reheat & serve.

I've broken this recipe into three stages; meatballs, curry sauce and then eggs! First thing you need to do is prepare your meatballs.

Method Meatballs

meatball ingredients
ingredients meatballs
  1. Set your chillies garlic & ginger into your food processor process until finely chopped
  2. Add the onion coriander & mint in. Use the pulse function to chop so that the onions are finely chopped but not blended.

You don't want the onions to break down too much and release water.

  1. Add the rest of the ingredients listed under meatballs and process for 20-30 seconds or just until mixed.*

*The meat will change from red to a mid beige brown colour when done

  1. Roll into two sausage shaped tubes roughly the size you want your koftas to be, then wrap in cling film & set aside in the fridge for at least 3hrs or overnight if possible
roll into a sausage
kofta sausage
  1. Once you're ready & your sauce is on, using a bit of water to wet your hands so the meat does not stick to your hands, form into meatballs about 1 inch in diameter.
roll into balls
meatballs on a board
  1. It should make around 25 meatballs. Set aside back into the fridge if your not cooking immediately.

Method Eggs

  1. This is easy! Boil them for 10 minutes & peel off the egg shells (ROFL)
  2. Once the shells are removed prick the eggs several times with a skewer, fork or sharp knife, then just pop them into your cooked curry to absorb the flavour.

method curry

curry sauce ingredients
ingredients curry sauce
  1. Heat oil in a large, heavy bottomed pan over medium-high heat. Add the cumin seeds and allow them to sizzle for a few seconds.
  2. Add the sliced onions, stirring often for 10 minutes, or until softened & slightly browned
  3. Add the garlic and ginger, sauté for another 2 minutes until the onions have deepened a little more in colour.
add ginger, garlic & bay leaf
ginger, bayleaf added to onions
let the onions brown
onions and spices cooking
  1. Add the tomatoes, spices, pepper and salt, stir-fry until oil separates from the spices
add tomatoes, spices & salt
tomatoes added to onions
  1. Add the sliced fresh green chilli followed by the yogurt
add green chilli & yogurt
yogurt added to onions
  1. Simmer gently for 4-5 minutes or until the oil starts to separate from the mixture.
  2. Add 2 cups water and increase the heat to bring to a boil, then reduce the heat to the lowest setting.
  3. Once it has stopped boiling, arrange the koftas in a single layer.
add kofta meatballs
meatballs added to sauce
  1. Increase the heat to medium, cover and allow it to cook for 10 minutes.
  2. Uncover and gently stir the koftas. Reduce the heat to low-medium.
  3. Cover and allow it to simmer for another 35 minutes, stirring once in between until cooked through.
  4. Remove the lid after 20 minutes to evaporate water to make the kofta curry sauce to the desired consistency.
  5. Taste and add salt if needed. Add in your garam masala, coriander, then the whole boiled eggs while the sauce is still hot so they absorb the curry sauce
  6. Eat immediately or set into the fridge overnight for the flavours to infuse and you will have a perfect restaurant style dinner tomorrow.

Served with a pat on your back - Pakistani Lamb kofta curry & plain basmati rice.

lamb kofta curry
lamb kofta curry and rice
with basmati rice

Nutty's Note: I occasionally make the kofta meatballs with a different type of minced meat, such as beef, or, a pork and beef mixture, but, made with lamb mince is the best and produces a lovely soft textured kofta, which is not the case when using beef &/or pork mince, they tend to have a much firmer consistency.

Lamb koftas are to die for!