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5 from 1 vote

Lamb Kofta Curry

This amazing lamb kofta curry combines savory, spiced lamb meatballs with a rich curry gravy.
Prep Time20 mins
Cook Time30 mins
Resting Time30 mins
Total Time1 hr 30 mins
Course: Entrees
Cuisine: Turkish
Keyword: Beef and Lamb Recipes
Servings: 8 to 10 Servings
Calories: 410kcal

Ingredients

For The Kofta (Meatballs)

  • 1 1/2 pounds ground lamb
  • 1 tablespoon minced green chili you can use jalapeño as well
  • 1 tablespoon ginger garlic paste use 1 teaspoon each of powdered ginger and garlic if you don't have the paste. I also chop fresh ginger and garlic if I don't have the paste
  • 1 cup boiled and mashed potatoes It helps in binding and keeping the meatballs soft
  • 2 tablespoons chopped cilantro
  • salt

For Curry Sauce

  • 1 cup chopped onion paste
  • 1 1/2 tablespoons ginger garlic paste
  • 1 1/2 cups tomato puree
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 1/2 teaspoons cayenne pepper
  • 1/2 tablespoon garam masala
  • 1 1/2 tablespoons coriander powder
  • 1 1/2 tablespoons kasuri methi optional
  • 1/3 cup cashews blanched and turned into a paste
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons cooking oil plus 1 tablespoon ghee clarified butter
  • Salt

Instructions

For The Meatballs:

  • Mix together all the ingredients for the meatballs.
  • Wet your hands and make small lime-sized balls out of them. Put them on a baking sheet, cover with a plastic wrap and let it sit in the refrigerator for at least ½ hour and, at most, 1 day.
  • Preheat the oven to 400 degrees F. Bake the meatballs for 20 minutes. You can also deep fry them like traditionally koftas are made or can boil them directly with the sauce until they are cooked through. Now I don’t deep fry because you know, my waist doesn’t let me do that and sometimes boiling in the sauce can break the balls if they are not bind properly, so I bake.

For The Sauce:

  • Heat oil and ghee in a thick bottom pan.
  • Add onion, ginger and garlic paste and cook them until all the liquid in the paste evaporates. The whole beauty of curry is in this stage, how well you fry your onion paste. So cook it slowly on a medium heat, stirring frequently.
  • Once the paste turns golden brown add cumin powder, salt, turmeric, cayenne pepper and coriander powder. When you add the dry ingredients it starts to burn quickly so stir it all together to mix well and add tomato puree.
  • Cook the puree until the sauce begins to thicken.
  • Then add cashew paste and cream, and cook some more. You will see oil on the edges then add garam masala and kasuri methi.
  • Mix it together and throw in all the meatballs (also the drippings in the baking dish).
  • Turn the heat to low, cover the pan with a lid and let it cook for a nice 6-8 minutes.
  • I usually let my curry rest for 15-20 minutes after its done and before serving. My dad says it helps all the spices marry together and the dish tastes better. Serve with hot naan/roti or rice.

Notes

From the kitchen of Indian Simmer.

Nutrition

Calories: 410kcal | Carbohydrates: 16g | Protein: 17g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 90mg | Sodium: 82mg | Potassium: 598mg | Fiber: 3g | Sugar: 4g | Vitamin A: 650IU | Vitamin C: 15.5mg | Calcium: 50mg | Iron: 3.1mg