Lamb Kofta Curry
Dive into the rich and aromatic flavors of Lamb Kofta Curry, a classic dish that combines spiced lamb meatballs with a luscious, creamy tomato-based curry. This recipe showcases tender ground lamb infused with bold spices like cumin, coriander, and garam masala, shaped into koftas and seared to perfection. The curry features a fragrant blend of cinnamon, cardamom, and bay leaf, simmered with pureed tomatoes, yogurt, and a splash of heavy cream for a velvety finish. Perfectly balanced in heat and spice, this comforting dish is ideal for serving with fluffy basmati rice or warm naan bread. Ready in just over an hour, this Lamb Kofta Curry is a must-try for fans of hearty, flavorful Indian cuisine.
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 2 large Onion
- 6 cloves Garlic
- 1 inch piece Ginger
- 3 tablespoons Cilantro leaves
- 2 small Green chilies
- 2 teaspoons Ground coriander
- 2 teaspoons Ground cumin
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Garam masala
- 1.5 teaspoons Salt
- 4 tablespoons Vegetable oil
- 2 medium Tomatoes (pureed)
- 4 tablespoons Plain yogurt
- 3 tablespoons Heavy cream
- 1 leaf Bay leaf
- 1 inch Cinnamon stick
- 3 pods Cardamom pods
- 1.5 cups Water
Instructions
Finely dice one onion and set aside. Grate the remaining onion, garlic, and ginger into a bowl.
In a mixing bowl, combine ground lamb with grated onion, garlic, and ginger. Add 1 teaspoon ground coriander, 1 teaspoon ground cumin, half the turmeric powder, half the red chili powder, half the garam masala, 2 tablespoons chopped cilantro, and 1 teaspoon salt. Mix thoroughly to combine.
Form the lamb mixture into small balls about 1 inch in diameter (koftas) and set aside.
Heat 2 tablespoons of oil in a large skillet over medium heat. Sear the koftas for 2-3 minutes on each side until browned. Remove and set aside.
In the same skillet, add 2 tablespoons of oil. Add bay leaf, cinnamon stick, and cardamom pods. Sauté for 30 seconds to release their aroma.
Add the diced onion and cook until golden brown, about 6-8 minutes.
Stir in the pureed tomatoes, yogurt, remaining ground coriander, cumin, turmeric powder, red chili powder, and 0.5 teaspoon salt. Cook for 5-6 minutes until the oil separates from the mixture.
Add water to the skillet, bring it to a simmer, and gently place the koftas into the curry. Cover and cook for 15 minutes on low heat, allowing the flavors to meld.
Stir in heavy cream and remaining garam masala. Simmer for 2-3 minutes.
Garnish with chopped cilantro and serve hot with basmati rice or naan.
Nutrition Facts
Calories |
2377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 40.6 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 5614 mg | 244% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 30.3 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 541 mg | 42% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3686 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
