Lamb Kofta Curry

    1 hour 35 minutes

    Tender and succulent lamb kofta meatballs are lovingly cooked in a creamy and flavourful curry sauce, perfect for a special Indian meal.

    3 people made this

    Serves: 6 

    • Koftas
    • 1 (2cm) piece root ginger, minced
    • 2 cloves garlic, minced
    • 1 large egg
    • 1 small handful coriander leaves, chopped
    • 1kg lamb mince
    • salt and pepper, to taste
    • 5 tablespoons breadcrumbs
    • oil, as needed for cooking
    • Curry
    • 1 tablespoon peanut oil
    • 1 (2cm) piece root ginger, minced
    • 1 large onion, minced
    • 1 red chilli, seeded and minced
    • 2 large cloves garlic, minced
    • 1 teaspoon turmeric
    • 1 teaspoon ground cumin
    • 1 tablespoon ground coriander
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon salt
    • 300g tomato puree
    • 100g cashew nuts
    • 220ml thickened cream
    • 100g chopped tomatoes
    • 1/2 tablespoon garam masala
    • 100ml lamb stock
    • chopped fresh coriander, to serve

    Preparation:35min  ›  Cook:1hour  ›  Ready in:1hour35min 

    1. Koftas: In a large mixing bowl combine all of the ingredients for the lamb koftas, except the oil for cooking, then mix well with the hands. Form into golf ball sized balls (the mixture should make about 20 koftas).
    2. Warm a little oil in a frying pan over a medium heat then add the koftas and brown on all sides. Remove from the heat and set aside.
    3. Curry: Warm the peanut oil in a large heavy bottomed pan over a medium heat. Add the minced ginger, onion, chilli and garlic then cook and stir for 3 to 5 minutes.
    4. Add the turmeric, cumin, coriander, cayenne and salt then mix well. Stir in the tomato puree and cook until the sauce begins to thicken, about 6 to 8 minutes.
    5. In a food processor blend the cashew nuts with a little of the cream until they become a paste. Add to the sauce along with the remainder of the cream and the tomatoes. Cook and stir for 5 minutes then add the garam masala and the lamb stock.
    6. Add in the koftas and reduce the heat to low. Continue to cook for 30 to 40 minutes until the koftas are no longer pink in the centre. Sprinkle with chopped fresh coriander and serve with rice or naan bread.

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    Reviews in English (1)


    Didn't have cashew nuts but had a big bag of lightly salted peanuts so used them blended with a litttle coconut milk. I used a 400g tin of tomatoes because I only had 140g of tomato purée. Sauce was lovely and thick. I served it with white basmati rice with a little of the fresh coriander mixed in.  -  08 Feb 2017  (Review from Allrecipes UK & Ireland)