This Page

has moved to a new address:


Sorry for the inconvenience…

Redirection provided by Blogger to WordPress Migration Service

Thursday, 13 June 2013


I've spoken before about my love for hot, spicy food and this lamb kofta is one of my favourite midweek curries. 
The kofta mixture is very versatile - make small meatballs, shallow fry them in oil and serve with chutney or a yoghurt dip as an appetiser, mould them on to skewers and char-grill and serve as a starter or cook them in this curry sauce for a more substantial meal. 
 I always make this quantity and then freeze any surplus meatballs and sauce separately, ready for a quick home made meal when I don't feel like going to too much trouble.
When served with the curry sauce, they are quite spicy but it is easy enough to tone down the chilli if you prefer.

Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes
Yield: 6
  • 1 small onion, roughly chopped
  • 5 cm piece of ginger
  • 2 garlic cloves
  • 2 green chillies, seeds removed
  • 15 g coriander (cilantro) leaves
  • 2 tblsps plain yoghurt
  • 500 g minced lamb
  • 2½ tsps ground cumin
  • 1½ tsps ground coriander
  • 2 tsps garam masala
  • ¼ tsp chilli powder
  • 2½ tsps salt
  • ½ tsp black pepper
  •  For the sauce
  • 3 tblsp ghee or sunflower oil
  • 2 medium onions, roughly chopped
  • 10 cm piece of ginger
  • 4 garlic cloves, finely chopped
  • ½ tsp chilli powder
  • 3 tsp garam masala
  • ¼ tsp asafoetida
  • 4 ripe tomatoes roughly chopped
  • 1 tblsp tomato puree
  • 500 ml lamb stock
  • 1 cinnamon stick
  • 4 curry leaves
  • 200 ml water
Cooking Directions
  1. To make the kofta, blend the onion, ginger, garlic, green chillies and the coriander leaves together in a food processor until they form a paste.
  2. Put the lamb mince in a bowl, add the paste, yoghurt, spices, salt & pepper and mix well with your hands until thoroughly combined.
  3. Cover and put in the freezer to rest while you make the sauce. (You just want it super chilled - not frozen).
  4. To make the sauce, heat the ghee in a large saucepan and gently fry the onions, garlic and ginger until softened and lightly browned.
  5. Add the chilli powder, garam masala, and asafoetida and stir well.
  6. Add the chopped tomatoes and cook for a couple of minutes to release some of the juice.
  7. Add the stock and tomato puree and season with black pepper.
  8. Add the cinnamon stick and curry leaves and bring to a simmer.
  9. Partially cover with a lid and cook for 20 minutes, stirring occasionally.
  10. Remove the sauce from the heat and discard the cinnamon and curry leaves.
  11. Blend the sauce until as smooth as possible.
  12. Return to the heat, add 200 ml water and bring back to a simmer.
  13. Remove meat mixture from the freezer.
  14. Using wet hands, shape the mixture into meatballs about the size of a walnut. you should get between 25 and 30.
  15. Drop all the meatballs gently into the sauce mixture and return to a simmer.
  16. Cook, uncovered for a further 30 minutes, stirring regularly.
  17. Serve the meatballs with rice and topped with yoghurt and fresh coriander leaves      
Written by Angela Darroch  
The sauce is adapted from BBC Food

Labels: , ,


At 11 May 2013 at 01:33 , Blogger Angie Schneider said...

wow this is out of this world DELICIOUS! I want some gravy for me bread!

At 12 May 2013 at 01:46 , Anonymous Suzanne Perazzini said...

My husband is the curry maker so I will have to hand him this recipe.

At 12 May 2013 at 22:09 , Anonymous Jacqueline @Howtobeagourmand said...

My kind of food Angela! Delicious. I've never tried to make lamb kofta before but I really should!

At 12 May 2013 at 23:56 , Blogger kitchen flavours said...

This looks delicious! I love Indian food! And your lamb kofta curry is looking really good!

At 13 May 2013 at 06:37 , Blogger Angela Darroch said...

Your comments always make me smile - thanks

At 13 May 2013 at 06:37 , Blogger Angela Darroch said...

Lucky you - I wish I could delegate some of the meals :-)

At 13 May 2013 at 06:38 , Blogger Angela Darroch said...

I normally have it as a starter but I enjoyed the curry.

At 13 May 2013 at 06:39 , Blogger Angela Darroch said...

Thanks Joyce - I could eat Indian food every day of the week. Always so tasty.

At 23 May 2013 at 08:20 , Anonymous Camilla @FabFood4All said...

Wow your Lamb Cofta Curry looks divine and sounds very tasty too:-)

At 3 June 2013 at 20:51 , Anonymous Monet said...

Could this look or sound any better? I'm hungry now! Thank you for sharing such a delectable main meal. I can't wait to try!


Post a Comment

Subscribe to Post Comments [Atom]

<< Home