Kofta curry is spiced ground lamb meatballs simmered in a tomato-based masala — the whole thing comes together in 35 minutes. The spice list looks long, but every item pulls its weight, and the dish reheats better than it cooks, which makes it genuinely useful on a busy week.
Ingredient notes
- Ground allspice: Sold as pimento or Jamaican pepper in some stores. If you can’t find it, a small pinch of ground cloves plus a pinch of black pepper gets you close enough.
- Ginger-garlic paste: Jarred versions work fine here. To make your own, blend equal weights of peeled ginger and garlic with a splash of water until smooth. It keeps in the fridge for up to two weeks.
- Red pepper flakes: Two teaspoons gives real heat. Start with one if you’re unsure, then adjust at the table.
- Ground lamb: Lean mince is specified — this matters because excess fat causes the meatballs to break apart in the sauce. If your lamb looks fatty, chill it for 20 minutes before mixing; cold fat binds better.
- Cilantro: Stirred in at the end, so frozen cilantro works just as well as fresh and saves prep time.
Before you start
The one technique that determines whether this dish works is cooking the masala long enough for the oil to separate before you add the meatballs. That separation — where the oil pools visibly at the edges of the paste — tells you the raw onion and spice flavors have cooked out fully. Rush it and the curry tastes sharp and gritty. It takes 8 to 12 minutes over medium heat; don’t walk away. The second thing worth knowing: handle the meatballs as little as possible once they go into the sauce. Ground lamb at 160°F (71°C) is your target, and the 15-minute covered simmer on low heat gets you there — but poking and stirring them constantly before the exterior sets is how they fall apart.
If something goes sideways
- Meatballs crumbling in the sauce: The lamb was too warm when shaped, or the pan was moved too aggressively early on. Next time, chill the formed balls for 15 minutes before they go in. For now, let the pieces cook through — the flavor is identical and it becomes a rustic keema-style curry.
- Sauce too thin after the simmer: Remove the lid and cook on medium-low for 3 to 5 minutes. The tomato paste thickens quickly once uncovered.
- Sauce too thick or catching on the bottom: Add water two tablespoons at a time and scrape the base of the pan. Don’t add a large amount at once or you’ll dilute the spices.
- Meatballs cooked through but sauce still tastes raw and acidic: The masala didn’t cook long enough before the meatballs were added. Carefully remove the meatballs, cook the sauce for another 5 minutes, then return them.
- Too salty after reducing: A small squeeze of lemon juice or a spoonful of plain yogurt stirred in at the end balances it without watering down the sauce.
Keeping and reheating
Stored in an airtight container, this curry keeps in the fridge for up to four days — the flavor genuinely improves by day two as the spices settle into the sauce. For longer storage, freeze in individual portions for up to three months; freeze the sauce and meatballs together so the meatballs don’t dry out. Reheat from fridge on the stovetop over low heat with a splash of water, stirring gently to avoid breaking the meatballs — skip the microwave if you can, it tends to toughen the lamb. From frozen, thaw overnight in the fridge before reheating the same way. Skip the cilantro garnish on reheated portions — not worth the extra dish.
Lamb Kofta Curry: Spiced Meatballs in Tomato Masala
Equipment
Ingredients
1 pound ground lamb - lean, uncooked, about 450g
3-4 pieces green chilis (green chilli in British English) - finely chopped, about 40g — adjust to taste
¼ teaspoon ground allspice (also called pimento or Jamaican Pepper)
½ teaspoon ground cinnamon
1 large yellow onion - thinly sliced
1 teaspoon ground coriander
1 tablespoon tomato paste
2 tablespoons vegetable oil - divided, 30ml
1 teaspoon sea salt
½ teaspoon turmeric - ground
2 teaspoons red pepper flakes
½ cup cilantro (coriander) - fresh ; roughly chopped — leaves and tender stems, about 15g- 1½ tablespoons ginger-garlic paste - divided, about 22ml
¾ cup water - about 180ml
Instructions
- Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Fry a third of the sliced onions for 3-4 minutes until softened and lightly golden. Transfer to a mixing bowl and let cool slightly. Add the ground lamb, chopped green chillies, allspice, cinnamon, and ½ tablespoon of ginger-garlic paste. Mix until just combined — do not overwork. Form into 1-inch (2.5cm) balls with cold hands and set aside on a plate.2 tablespoons vegetable oil, 1 large yellow onion, 1 pound ground lamb, 3-4 pieces green chilis (green chilli in British English), ¼ teaspoon ground allspice (also called pimento or Jamaican Pepper), ½ teaspoon ground cinnamon, 1½ tablespoons ginger-garlic paste
- Add the remaining two-thirds of the sliced onion to a blender or food processor and blend to a smooth paste.1 large yellow onion
- Heat the remaining 1 tablespoon of vegetable oil in the same skillet over medium heat. Add the onion paste and cook for 2-3 minutes, stirring frequently. Mix in the ground coriander and remaining 1 tablespoon of ginger-garlic paste. Add the turmeric and red pepper flakes. Stir in the tomato paste. Sauté the masala for 8-12 minutes, stirring regularly, until the oil visibly separates and pools at the edges of the paste — this means the raw spice flavours have cooked out fully.2 tablespoons vegetable oil, 1 teaspoon ground coriander, 1½ tablespoons ginger-garlic paste, ½ teaspoon turmeric, 2 teaspoons red pepper flakes, 1 tablespoon tomato paste
- Gently place the meatballs into the masala in a single layer. Carefully move them with a ladle for about 5 minutes until the exterior changes colour — avoid stirring aggressively or they will break apart.
- Pour in ¾ cup (180ml) of water. Add the salt and chopped cilantro. Cover and cook on low heat for 15 minutes until the meatballs reach an internal temperature of 160°F (71°C). Serve hot.¾ cup water, 1 teaspoon sea salt, ½ cup cilantro (coriander)
Notes
Nutrition
Your questions, answered
Can I use ground beef instead of ground lamb?
Yes — lean ground beef works well and needs to reach the same 160°F (71°C) internal temperature. The flavor will be milder and less rich than lamb, so you may want to add an extra half-teaspoon of coriander to compensate.
Do I need to add an egg or breadcrumbs to hold the meatballs together?
No — the recipe doesn’t use a binder, and that’s intentional. The key is using lean mince and keeping it cold when you shape the balls. Warm, fatty mince is what causes them to fall apart, not the absence of egg.
How much water should I add in the final step?
Start with half a cup and adjust from there. You want enough to create a sauce that coats the meatballs without being soupy — roughly the consistency of a thick pasta sauce.
Can I make the meatballs ahead of time?
Yes, and it’s worth doing. Shape and refrigerate them raw for up to 24 hours before cooking. Cold meatballs also hold their shape better when they first hit the hot sauce.
Is this dish very spicy?
At full quantities it’s genuinely hot — two teaspoons of red pepper flakes plus half a cup of chopped green chillies adds up. Halve both if you want a medium heat level, and taste the masala before the meatballs go in.
Can I make a larger batch and freeze half?
This recipe doubles cleanly — use a wide, deep pan so the meatballs have room to sit in a single layer in the sauce. Portion into freezer containers once cooled, and the second batch is ready to go for later in the week.
If you liked this one
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- Lamb Spinach Curry Delight
- Spiced Lamb Curry Scrolls
- Lamb Pumpkin Curry Delight
