Lamb Kofta Curry brings together two beloved elements of Indian cooking – spiced meatballs and a flavorful curry sauce. The meatballs are seasoned just right, and the sauce has that perfect mix of spices, tomatoes, and coconut milk. I learned this recipe from my grandmother, and it’s become my go-to dish for family dinners.
About the Recipe
This recipe strikes a perfect balance between ease and flavor. The meatballs stay tender and juicy, while the sauce is rich without being heavy. It’s simpler than you might think – if you can make meatballs, you can make this curry. The coconut milk adds a lovely creaminess that brings everything together.
Why You’ll Love This Recipe
You’ll love how the spices create deep flavors without being too hot. The meatballs are foolproof – they stay moist and don’t fall apart. The sauce comes together quickly, and you can adjust the thickness to your liking. Best of all, it’s a complete meal that looks fancy but doesn’t need special skills or hard-to-find ingredients.
Lamb Kofta Curry
Cooking Tips
– Don’t overwork the meat mixture – mix just until combined
– Make all koftas the same size for even cooking
– Let the sauce simmer slowly for better flavor
– If the sauce gets too thick, add water bit by bit
– Keep stirring gently so the koftas don’t break
Serving and Storing Suggestions
Serves 4 people. Total prep and cooking time: 45 minutes. Serve hot with rice or naan bread. Leftovers keep well in the fridge for 2-3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed.
Similar Recipes
- Malai Kofta (Vegetarian version with potato-cheese balls)
- Chicken Kofta Curry
- Mutton Rogan Josh
Nutrient Benefits
Lamb provides protein, iron, and vitamin B12. The spices like turmeric have anti-inflammatory properties. Coconut milk offers healthy fats. This dish is naturally gluten-free and packed with nutrients that keep you feeling satisfied.
Lamb Kofta Curry
Ingredients
- 200 gms Minced Lamb - 200 gms
- 1 tsp Garam Masala Powder - 1 tsp
- 1 clove Garlic (crushed)
- Salt as per taste
- Black Pepper Powder as per taste
- 3 to 4 tsp Oil - 3 to 4 tsp
For the Sauce:
- 3 tsp Oil
- 1 Onion (finely sliced)
- 1 tsp Ginger Garlic Paste
- 1/2 tsp Turmeric Powder
- 1 1/2 tsp Tandoor Masala Powder
- 200 gms Tomatoes (finely chopped or crushed)
- 1/2 cup Thick Coconut Milk
- Water as required
Instructions
- Combine the lamb, garam masala powder and garlic in a bowl.
- Sprinkle some salt and black pepper powder.
- Mix well.
- Shape the mixture into small balls.
- Heat oil in a shallow frying pan over medium flame.
- Shallow fry the koftas until golden brown on all sides.
- Remove and keep aside.
- To the same pan, add 3 tsp oil.
- Saute the onions and garlic for a minute or two.
- Pour 1/4 cup of water and add the ginger garlic paste, turmeric powderand tandoori masala powder.
- Stir well and simmer.
- Add the tomatoes to the pan.
- Add the coconut milk and simmer for another 3 to 5 minutes.
- Add the koftas and simmer until cooked.
- Serve with hot rice or naan.
Sign up for our newsletter
Frequently Asked Questions
Can I make the koftas ahead of time?
Yes. Shape and fry the koftas up to a day ahead. Store in the fridge and add to the sauce when reheating.
Is this curry very spicy?
The heat level is moderate. You can adjust the spices to make it milder or spicier.
Can I freeze this curry?
Yes. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
