Lamb Kofta Curry
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
6
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Calories
786 kcal
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Course
Main Course
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Cuisine
Pakistani
Lamb Kofta Curry
Description
This curry combines finely chopped onions sautéed with whole cumin seeds followed by ground cumin, coriander, black pepper, paprika or chili powder, turmeric, ginger, and garlic. Tinned tomatoes and water are added for a robust curry sauce that thickens as it cooks. Minced lamb mixed with complementary spices and all-purpose flour is formed into small meatballs (koftas) which are gently cooked in the sauce over low heat.
The paprika or chili powder can be adjusted to make the curry mild or hot. The resulting dish balances the richness of the lamb with warm spices and a smooth, thick sauce. Cooking the koftas in the sauce infuses the meat with the aromatic flavors.
This lamb kofta curry makes a hearty main course, typically served with rice or flatbreads. The spice mix can be customized for milder or stronger heat levels depending on preferences.
Ingredients
For the kofta meatballs:
- 1.3 pounds Minced lamb
- 2 small-sized onion finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon ground cumin
- ½ teaspoon Coriander ground
- ½ teaspoon paprika powder see the note, or chilli powder
- 1 teaspoon ground black pepper
- ¾ teaspoon salt
- 2 tablespoons all-purpose flour also called plain flour
For the curry sauce:
- 2 small-sized onion chopped
- ½ teaspoon cumin seeds whole
- 1 teaspoon ground cumin
- 1 teaspoon Coriander ground
- 1 teaspoon ground black pepper
- 1 teaspoon paprika powder see the note, or chilli powder
- ½ teaspoon turmeric powder
- ½ cup tinned tomatoes
- 1 cup water
- ¼ cup oil
- ½ inch ginger minced.
- 4 garlic minced, cloves
Instructions
- Mix all the ingredients for the meatballs in a bowl until all blends nicely. And shape the meat into small balls. Set aside.
- In a cooking pan, fry the onions. When they become translucent, sprinkle the whole cumin and let it cook further until the onions turn golden brown.
- Then put all other spices, ginger and garlic in the onions. Give it a stir and leave it to fry until it releases aroma.
- Add the tomatoes in and stir well. Put ½ cup of water and cook the spice mixture until it gets thickened. Keep checking and mixing every now and again. Try to mash the tomatoes so that you get a smooth sauce.
- As the curry sauce is cooking, add in the rest of the water little by little.
- When you have a not-too-thick and smooth sauce with oil separate from the edges, put the meatballs in, give them a stir until all the kofta is covered with the sauce and let them cook. You can put the lid on and cook at low heat.
- It takes about 20 minutes for the meatballs to thoroughly cook. And you can see the oil separates from the edges.
Notes
- Use paprika powder for a mild curry suitable for children or those sensitive to heat.
- For more heat, mix paprika with chili powder or use only chili powder, adjusting the amount to preferred spice levels.
- Ensure koftas are fully cooked by simmering about 20 minutes until tender inside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 786 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 786kcal | 39% |
| Carbohydrates | 36g | 12% |
| Protein | 51g | 102% |
| Fat | 48g | 74% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 27g | 159% |
| Cholesterol | 164mg | 55% |
| Sodium | 1112mg | 46% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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