A fragrant lamb kofta curry recipe that won’t need hours on the stove. Make it as mild or spicy as you like by adjusting the amount of chillies in the recipe.
Ingredients
For the meatballs
- 1 tbsp fennel seeds
- 2 garlic cloves
- 3cm fresh ginger
- 1-2 green chillies
- 1 shallot
- 4 tbsp desiccated coconut
- 350g lamb mince
For the curry sauce
- 1 shallot, chopped
- 1 tsp grated fresh ginger
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 400g tin chopped tomatoes
- 1 tbsp natural yogurt
- Lime wedges to serve
Method
- Toast the fennel seeds in a dry pan until fragrant. Whizz garlic cloves, ginger, chillies and shallot to a paste in a mini processor, then mix with the toasted fennel, coconut and lamb mince. Season and roll into 20 balls, then chill.
- In a little oil, fry the shallot, fresh ginger, garam masala and ground turmeric for 5 minutes. Stir in the tin of tomatoes and a splash of water and simmer for 5 minutes. Add the meatballs, cover and simmer for 15 minutes. Drizzle over the natural yogurt and serve with lime wedges, steamed rice and extra yogurt.
Nutrition
- 320kcals Calories
- 24.3g (15g saturated) Fat
- 20.2g Protein
- 6.7g (4.7g sugars) Carbs
- 4g Fibre
- 0.3g Salt
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Reviews
Nice idea but this recipe omits vooma. I made it with beef meatballs and in the sauce: added 2 sprigs of fresh curry leaves to the onions, a chopped clove of garlic, a generous teaspoon of hot chilli powder with the spices used a small tin of coconut cream instead of yoghurt. Sublime! Suppose the yoghurt works well with the lamb but you definitely need some chilli in that sauce.
Mmmm looks yum. Not sue where I’d get the fennel seeds though.
Hi Susan, You can buy fennel seeds in all major supermarkets – with all the other herbs and spices. Hope you can find them.
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