Lamb Kofta Curry


A rich, creamy lamb kofta curry on a winter night is absolutely to die for. Similar to meatballs, succulent lamb mince is mixed with versatile Indian spices and deep fried, and then the koftas are soaked up in a luscious, creamy gravy. You can make a large batch, reheat  and serve it the next day. This gives time for koftas to soak up all the delicious flavours from the gravy.

You may serve it with biriyani, naan or any flat bread. Skip your regular meatballs next time and make the Indian style lamb kofta curry. I am sure you will love it as much as my family does.




For the kofta:

Lamb mince – 500 grams
Ginger – 1 inch piece, grated
Garlic – 2-3 cloves, grated
Red chilli powder – 1 tsp or as per taste
Cumin seeds – 1 tsp
Garam masala – 1 tsp
Onion – 1 large, finely chopped
Salt – to taste
Oil for deep frying

For the gravy:

Onion – 1 large, chopped
Ginger – ½ inch, grated
Garlic – 1 clove, grated
Tomato puree – ½ cup
Green peas – ½ cup
Kashmiri red chilli powder – 2 tsp or to taste
Garam masala – 1 tsp
Butter/Ghee – 1 tbsp
Oil – 1 tbsp
Cashew – 10
Yogurt – 3 tbsp
Poppy seeds – 1 tbsp
Cumin powder – 1tsp
Coriander powder – 1 tbsp
Dried fenugreek leaf (kasuri methi) – 1 pinch
Coriander leaves for garnish
Salt to taste



To make the kofta:

  1. Combine all the kofta ingredients except oil. Mix well
  2. Take a small portion of the mix and shape it into a small ball
  3. Repeat the step until all the mixture is used up. Cover the koftas and keep in the refrigerator for 30 minutes
  4. Heat oil in a fry pan. Deep fry the koftas on medium heat until golden brown
  5. Drain on a kitchen towel and set aside

To make the gravy:

  1. Soak cashew in water for 30 minutes
  2. In a fry pan or kadai, heat oil and fry chopped onions on medium heat until golden brown. Add ginger, garlic and saute for 1-2 minutes. Let it cool completely
  3. Grind the cooled onion, ginger, garlic mix along with cashew, poppy seeds, tomato puree, and yogurt into a smooth paste
  4. In the same fry pan, add ghee/butter. Add the ground mixture and bring it to boil
  5. Add green peas, kashmiri red chilli powder, cumin powder, coriander powder and salt. Mix well. Add some water if the mixture is too dry
  6. Reduce heat, cover and simmer until completely cooked and the oil separates
  7. Add 1-2 cups hot water and adjust consistency of the gravy
  8. Add the fried koftas and simmer for few minutes
  9. Rub kasuri methi between your palm and add it in. Also add garam masala. Mix well
  10. Garnish with coriander leaves
  11. Serve hot


Combine all the kofta ingredients together

Combine all the kofta ingredients together


Take small portion and shape into balls

Take small portion of the lamb mixture and shape into balls


Gravy for lamb koftas

Gravy for lamb koftas