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5.0 from 3 votes

Lamb Kofta Curry

This amazing lamb kofta curry combines savory, spiced lamb meatballs with a rich curry gravy.

Prep Time
20 mins
Cook Time
20 mins
Resting Time
30 mins
Total Time
1 hr 30 mins
Servings: 8 to 10 Servings
Calories: 410 kcal
Course: Main Course
Cuisine: Turkish

Ingredients

For The Kofta (Meatballs)
  • 1 ½ 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 ½ tablespoons ginger garlic paste
  • 1 ½ cups tomato puree
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 ½ teaspoons cayenne pepper
  • ½ tablespoon garam masala
  • 1 ½ tablespoons coriander powder
  • 1 ½ tablespoons kasuri methi optional
  • ⅓ cup cashews blanched and turned into a paste
  • ½ cup heavy cream
  • 1 ½ tablespoons cooking oil plus 1 tablespoon ghee clarified butter
  • salt

Instructions

For The Meatballs:
    Cup of Yum
  1. Mix together all the ingredients for the meatballs.
  2. 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.
  3. 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:
  1. Heat oil and ghee in a thick bottom pan.
  2. 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.
  3. 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.
  4. Cook the puree until the sauce begins to thicken.
  5. Then add cashew paste and cream, and cook some more. You will see oil on the edges then add garam masala and kasuri methi.
  6. Mix it together and throw in all the meatballs (also the drippings in the baking dish).
  7. Turn the heat to low, cover the pan with a lid and let it cook for a nice 6-8 minutes.
  8. 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 Information

Calories 410kcal (21%) Carbohydrates 16g (5%) Protein 17g (34%) Fat 31g (48%) Saturated Fat 14g (70%) Cholesterol 90mg (30%) Sodium 82mg (3%) Potassium 598mg (17%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 650IU (13%) Vitamin C 15.5mg (17%) Calcium 50mg (5%) Iron 3.1mg (17%)

Nutrition Facts

Serving: 8to 10 Servings

Amount Per Serving

Calories 410

% Daily Value*

Calories 410kcal 21%
Carbohydrates 16g 5%
Protein 17g 34%
Fat 31g 48%
Saturated Fat 14g 70%
Cholesterol 90mg 30%
Sodium 82mg 3%
Potassium 598mg 13%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 650IU 13%
Vitamin C 15.5mg 17%
Calcium 50mg 5%
Iron 3.1mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.