Name: Lamb kofta curry
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 500 grams lamb mince; 1 inch ginger (grated); 2-3 cloves garlic (grated); 1 tsp red chilli powder (or as per taste); 1 tsp cumin seeds; 1 tsp garam masala; 1 large onion (finely chopped); Salt (to taste); Oil (for deep frying); 1 large onion (chopped); ½ inch ginger (grated); 1 clove garlic (grated); ½ cup tomato puree; ½ cup green peas; 2 tsp kashmiri red chilli powder; 1 tsp garam masala; 1 tbsp ghee; 1 tbsp oil; 10 cashew; 3 tbsp yogurt; 1 tbsp poppy seeds; 1 tsp cumin powder; 1 tbsp coriander powder; 1 pinch dried fenugreek leaf ((kasuri methi)); A few coriander leaves (for garnish); Salt (to taste)

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Lamb kofta curry step-by-step recipe with photos.

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 meat balls sit in the regrigerator 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 biriyani, 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 recipe with photos

1. Combine all the kofta ingredients together

2. Take a small portion of the lamb mixture and shape into balls

3. Gravy for lamb koftas

Lamb kofta curry

Shilpa

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.

5 from 1 vote

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Course Main Course
Cuisine Indian

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins

Ingredients

FOR THE KOFTA:
500 grams lamb mince
1 inch ginger grated
2-3 cloves garlic grated
1 tsp red chilli powder or as per taste
1 tsp cumin seeds
1 tsp 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 tsp kashmiri red chilli powder
1 tsp garam masala
1 tbsp ghee
1 tbsp oil
10 cashew
3 tbsp yogurt
1 tbsp poppy seeds
1 tsp cumin powder
1 tbsp 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

Nutrition Facts

Lamb kofta curry

Amount Per Serving

Calories 106 Calories from Fat 72

% Daily Value*

Fat 8g12%
Saturated Fat 3g19%
Cholesterol 21mg7%
Sodium 20mg1%
Potassium 135mg4%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%

Vitamin A 64IU1%
Vitamin C 3mg4%
Calcium 24mg2%
Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Lamb kofta curry step-by-step recipe with photos

Lamb kofta curry

Ingredients 1x2x3x

FOR THE KOFTA:

FOR THE GRAVY:

Instructions

TO MAKE THE KOFTA:

TO MAKE THE GRAVY:

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