Lamb kofta curry recipe

By Debbie Major

  1. Serves 4-6
  2. Takes 1 1/2 hours to prepare.
  3. Rating

Koftas are spicy meatballs, and this freeze-ahead curry recipe is nicely spiced but not too hot, Serve it with some steamed plain or pilau rice, mango chutney, mint raita and poppadums

tried and tested
Lamb kofta curry

Ingredients

  1. 2 tbsp coriander seeds
  2. 1 tbsp cumin seeds
  3. 2 tsp ground turmeric
  4. 2 tsp garam masala
  5. 1/2 tsp cayenne pepper
  6. 6 tbsp sunflower oil
  7. 4 medium onions, finely chopped
  8. 4 garlic cloves, crushed
  9. 2 medium-hot red chillies, deseeded and finely chopped
  10. 2.5cm fresh ginger, finely grated
  11. 2 tbsp tomato purée
  12. 600ml lamb stock, hot
  13. 7.5cm piece cinnamon stick
  14. 6 cloves
  15. 8 green cardamom pods, cracked open
  16. 2 dried curry leaves, crumbled (optional)
  17. 25g creamed coconut
  18. 700g lean lamb mince
  19. 3 tbsp chopped fresh coriander, plus extra leaves to garnish
  20. 1 medium egg, beaten

Method

  1. 1. Heat a heavy-based pan over a high heat. Add the coriander and cumin seeds and shake them around for a few seconds until they darken slightly and start to smell aromatic. Tip into a spice grinder or mortar and grind to a fine powder, then mix with the turmeric, garam masala and cayenne pepper.
  2. 2. Heat the oil in a large saucepan. Add the onions and garlic and fry gently for 7-10 minutes, until lightly browned. Add the red chillies, spices and a little salt and cook gently for another 5 minutes. Put half the mixture into a mixing bowl and leave to cool. Meanwhile, add the ginger, tomato purée, stock, cinnamon, cloves, cardamom pods, curry leaves (if using) and coconut to the remaining mixture in the pan and bring up to a gentle simmer.
  3. 3. Put the lamb mince, chopped coriander, beaten egg and a little salt into the bowl with the fried onion mixture and, using your hands, mix together well. Shape into golf-sized balls and drop them into the simmering sauce. Partially cover and simmer gently for 30 minutes, stirring gently now and then once the meatballs have set, until the sauce has reduced and is nicely thickened. Spoon into a sealable plastic container and leave to cool. Cover, label and freeze until needed.
  4. 4. The day before you want to eat, remove the kofta curry from the freezer and leave to thaw in the fridge overnight. The next day, transfer to a saucepan, cover and leave to simmer gently for 15-20 minutes, stirring halfway, or until piping hot. Serve garnished with fresh coriander, steamed basmati rice topped with finely sliced shallot, if you like, and some poppadums.

Nutritional info

Per serving: (based on 4): 633kcals, 52.8g fat (17.1g saturated), 44.8g protein, 13.7g carbs, 8.2g sugar, 1.2g salt

Chef's tip

Freeze for up to 1 month, then defrost in the fridge for 24 hours and reheat for 15-20 minutes, until piping hot.

Wine Recommendation

Wine note: Pick a soft but rich, ripe red to go with this – an Australian Cabernet-Shiraz blend would be ideal.

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