Lamb Kofta Curry with Coconut Tomato Sauce

Name: Lamb Kofta Curry with Coconut Tomato Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 500 g lamb mince; 2 small red onions, finely chopped; 1 thumb-sized piece of ginger, peeled and finely grated; 2 cloves garlic, finely grated; 1 green chilli, finely chopped; 1 bunch small bunch of coriander, stalks and leaves separated; 1 tbsp sunflower oil; 2 tsp garam masala; 1 1/2 tsp ground cumin; 1 tsp ground turmeric; 1 tsp ground coriander; 1/2 tsp red chilli powder; 400 g finely chopped tomatoes; 1 tbsp tomato puree; 300 ml lamb stock; 200 ml coconut cream; 1 green or red chilli, sliced, for serving; basmati rice, for serving

This lamb kofta curry pairs tender, spiced meatballs with a rich tomato and coconut sauce for a warming, deeply flavorful dinner. Serve it over basmati rice for a satisfying meal that feels special but is easy enough for a weeknight.

Servings4 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

lamb mince
500 g
small red onions, finely chopped
2
thumb-sized piece of ginger, peeled and finely grated
1
garlic, finely grated
2 cloves
green chilli, finely chopped
1
small bunch of coriander, stalks and leaves separated
1 bunch
sunflower oil
1 tbsp
garam masala
2 tsp
ground cumin
0.5 tsp
ground turmeric
1 tsp
ground coriander
1 tsp
red chilli powder
0.5 tsp
finely chopped tomatoes
400 g
tomato puree
1 tbsp
lamb stock
300 ml
coconut cream
200 ml
green or red chilli, sliced, for serving
1
basmati rice, for serving

Step-by-Step Instructions

Heat the oil in a large frying pan over medium heat. Add 1 finely chopped onion and cook for 7-8 minutes until soft but not browned. Transfer to a bowl and let it cool slightly. In a mixing bowl, combine the lamb mince, the cooled onion, half of the garam masala, cumin, turmeric, ground coriander, and chilli powder, plus 1/2 tsp salt and 1/2 tsp black pepper. Mix well with your hands, then shape into 16 small koftas or meatballs.

Return the pan to medium heat and brown the koftas on all sides for 4-5 minutes. They do not need to be fully cooked at this stage. Lift them out with a slotted spoon and set aside on a plate.

Add the remaining chopped onion to the same pan and cook for 5 minutes until starting to soften. Stir in the grated ginger, garlic, chopped green chilli if using, and chopped coriander stalks. Cook for 2-3 minutes until fragrant.

Add the remaining spice blend and cook for 1 minute, stirring constantly so the spices toast without burning. Stir in the chopped tomatoes, tomato puree, lamb stock, and about 150 ml of the coconut cream. Bring to a gentle simmer and cook for 15 minutes, or until the sauce has thickened slightly.