Lamb Kofta Curry: Spiced Meatballs in Tomato Masala
Kofta curry is an Indian dish made of ground lamb. It's so good, I find myself making it multiple times a month. Here's the recipe you can try at home.
Equipment
Large non-stick skillet or deep frying pan
Blender or food processor (for grinding onions)
Medium mixing bowl
Ladle or large spoon
Lidded saucepan or deep skillet with lid
Instant-read thermometer
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
Storage: Refrigerate in an airtight container for up to 4 days. Freeze sauce and meatballs together in individual portions for up to 3 months.
Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over low heat with a splash of water, stirring carefully to avoid breaking the meatballs. Avoid the microwave — it tends to toughen the lamb.
Make-Ahead: Prepare through step 5 and cool completely before refrigerating. The flavour genuinely improves by day two as the spices settle into the sauce.
Substitution: Lean ground beef works in place of lamb — add an extra ½ teaspoon of ground coriander to compensate for the milder flavour.
Pro Tip: Keep the lamb mince cold when shaping the meatballs. Warm, fatty mince is what causes them to fall apart — no egg binder needed if the mince stays chilled.
Nutrition
Serving: 1servingCalories: 252kcalCarbohydrates: 4gProtein: 14gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 55mgSodium: 484mgPotassium: 94mgFiber: 1gSugar: 1gVitamin A: 330IUVitamin C: 3mgCalcium: 23mgIron: 1mg
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