Lamb kofta curry step-by-step recipe with photos.
About this recipe
A rich, creamy lamb 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.
To make this dish, I first combine lamb mince with onion, ginger, garlic, and spices. I then shape them into small balls and let the meatballs sit in the refrigerator for a few minutes. I then fry them until golden brown. Next, to make the gravy, I saute onion, ginger, and garlic together. I cool it down completely and grind the mixture with cashew, poppy seeds, yogurt, and tomato puree. I finish off the gravy by simmering the ground mixture with ground spices and green peas. I then let the fried koftas simmer in the gravy for a few minutes before turning off the flame.
You may serve it with biryani, naan, or any flatbread. 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.
Lamb kofta curry step by step instructions
1. Combine all the kofta ingredients together
2. Take a small portion of the lamb mixture and shape it into balls
3. Gravy for lamb koftas
Recipe card
Lamb kofta curry
Ingredients
FOR THE KOFTA:
- 500 grams lamb mince
- 1 inch ginger grated
- 2-3 cloves garlic grated
- 1 teaspoon red chilli powder or as per taste
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 large onion finely chopped
- Salt to taste
- Oil for deep frying
FOR THE GRAVY:
- 1 large onion chopped
- ½ inch ginger grated
- 1 clove garlic grated
- ½ cup tomato puree
- ½ cup green peas
- 2 teaspoon kashmiri red chilli powder
- 1 teaspoon garam masala
- 1 tablespoon ghee
- 1 tablespoon oil
- 10 cashew
- 3 tablespoon yogurt
- 1 tablespoon poppy seeds
- 1 teaspoon cumin powder
- 1 tablespoon coriander powder
- 1 pinch dried fenugreek leaf (kasuri methi)
- A few coriander leaves for garnish
- Salt to taste
Instructions
TO MAKE THE KOFTA:
- Combine all the kofta ingredients except oil. Mix well
- Take a small portion of the mix and shape it into a small ball
- Repeat the step until all the mixture is used up. Cover the koftas and keep in the refrigerator for 30 minutes
- Heat oil in a fry pan. Deep fry the koftas on medium heat until golden brown
- Drain on a kitchen towel and set aside
TO MAKE THE GRAVY:
- Soak cashew in water for 30 minutes
- In a frying 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
- Grind the cooled onion, ginger, garlic mix along with cashew, poppy seeds, tomato puree, and yogurt into a smooth paste
- In the same fry pan, add ghee. Add the ground mixture and bring it to boil
- Add green peas, Kashmiri red chilli powder, cumin powder, coriander powder and salt. Mix well. Add some water if the mixture is too dry
- Reduce heat, cover and simmer until completely cooked and the oil separates
- Add 1-2 cups hot water and adjust consistency of the gravy
- Add the fried koftas and simmer for few minutes
- Rub kasuri methi between your palm and add it in. Also add garam masala. Mix well
- Garnish with coriander leaves
- Serve hot
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