Lamb Kofta Curry

How to Make Lamb Kofta Curry

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1. Mix the lamb, grated onion, first 2 garlic cloves, cumin, coriander, garam masala, chilli, salt, coriander leaves, chickpea flour and egg in a bowl until well combined and slightly sticky. With wet hands, shape into 20 small balls.

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2. Heat 1 tbsp of the oil in a large, deep frying pan over medium-high heat and brown the koftas in batches for 6 minutes in total, turning, until coloured on all sides. Lift them onto a plate.

   Mark done Start 6 min timer

3. Add the remaining oil and the chopped onion to the pan and cook for 10 minutes, stirring, until golden.

   Mark done Start 10 min timer

4. Add the 4 garlic cloves and the ginger and cook for 1 minute, then stir in the sauce cumin, coriander, turmeric and paprika and cook for 1 minute.

   Mark done Start 1 min timer

5. Add the tomatoes, water and salt and simmer for 10 minutes, until the sauce is thick.

   Mark done Start 10 min timer

6. Return the koftas to the pan, cover, and simmer gently for 15 minutes, turning once, until cooked through and reading 71°C / 160°F.

   Mark done Start 15 min timer

7. Meanwhile, cook the rice according to the packet.

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8. Stir the garam masala and fresh coriander into the curry and serve with the rice.

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Tips for Making Lamb Kofta Curry

• Squeeze the grated onion dry in a clean cloth. Extra liquid makes the mixture loose, and the koftas fall apart in the pan.
• Wet your hands to shape the koftas. The mixture is sticky, and damp hands stop it clinging to your fingers.
• Handle the koftas gently in the sauce. Turn them once with a spoon and do not stir, because they are fragile until the proteins have set.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Lamb Kofta Curry

• Basmati rice
• Cucumber raita
• Garlic naan

Storing & Reheating Lamb Kofta Curry

Keeps in the fridge for up to 3 days. Freeze the curry with the koftas for up to 3 months and thaw in the fridge overnight. Reheat gently on the hob until piping hot.

Lamb Kofta Curry FAQ: Common Questions

Lamb Kofta Curry Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.