Lamb Kofta in Tomato-Yogurt Sauce (Indian Spiced)
Lamb Kofta with Tomato-Yogurt Sauce is a delicious and aromatic dish from northern India, perfect for spice lovers. The kofta is made from ground lamb, combined with onions, garlic, fresh ginger, and green and red chillies, all shaped into meatballs and cooked until golden. The tangy tomato-yogurt sauce is infused with a rich blend of spices including cinnamon, coriander, turmeric, smoked paprika, and cardamom, which add a warming depth to the dish. Simmered together, the kofta absorbs the flavorful sauce for about 30 minutes, making it tender and luscious. Serve with naan, pita, or a simple tortilla for an easy, comforting meal that brings authentic Indian street food right to your kitchen.
Equipment
Large mixing bowl
Grill pan or 10-inch / 25cm frying pan
Large saucepan with lid (3-4 quart / 3-4 litre)
Box grater or microplane (for ginger)
Sharp chef's knife
Instant-read thermometer (nice-to-have — ensures kofta reach 71°C / 160°F internally)
Ingredients
For the Kofta
750 g ground lamb - minced lamb
1 yellow onion - finely chopped
4 cloves garlic - minced
1 tablespoon ginger - peeled and grated- 1 cup fresh coriander - cilantro, roughly chopped (about 30g / 1oz)
- 2 small green chillies - finely chopped
1 small red chilli - finely chopped
1 teaspoon sea salt
1 teaspoon ground black pepper
2 tablespoons canola oil - or other neutral oil
For the Tomato-Yogurt Sauce
1 tablespoon coriander seeds
1 tablespoon olive oil- 1 teaspoon ground cardamom
1 tablespoon smoked paprika
1 teaspoon turmeric- 1 yellow onion - finely chopped
- 4 cloves garlic - minced
- 1 small green chilli - finely chopped
- 1 tablespoon ginger - grated
2 large tomatoes - peeled and roughly chopped (about 400g / 14oz)
1 cinnamon stick - about 7cm / 3 inches
1 cup plain yogurt - 245g / 8.5oz, at room temperature
Instructions
Make the Kofta
- Finely chop one onion, 4 garlic cloves, the green and red chillies, and fresh coriander. Peel and grate the ginger. In a large mixing bowl, combine the ground lamb with the chopped onion, garlic, chillies, coriander, grated ginger, sea salt, and black pepper. Mix well with your hands until evenly combined. Cover and refrigerate while you prepare the sauce.750 g ground lamb, 1 yellow onion, 4 cloves garlic, 1 tablespoon ginger, 1 cup fresh coriander, 2 small green chillies, 1 small red chilli, 1 teaspoon sea salt, 1 teaspoon ground black pepper
- With damp hands, roll the lamb mixture into balls roughly the size of a walnut (about 35-40g / 1.5oz each — you should get 20-24 kofta). Heat the canola oil in a large frying pan or grill pan over medium-high heat. Brown the kofta in batches for 5-6 minutes total, turning occasionally, until golden on all sides. They do not need to be cooked through — they will finish cooking in the sauce. Transfer to a plate and set aside.2 tablespoons canola oil
Make the Tomato-Yogurt Sauce
- In a large dry saucepan over medium heat, toast the coriander seeds for 2-3 minutes, shaking the pan frequently, until fragrant and lightly golden. You will hear them begin to pop — this means the essential oils are releasing.1 tablespoon coriander seeds
- Add the olive oil to the saucepan along with the ground cardamom, smoked paprika, and turmeric. Stir constantly for 1 minute until the spices are fragrant and the oil is deeply coloured. Add a second finely chopped onion, 4 minced garlic cloves, 1 finely chopped green chilli, and 1 tablespoon of freshly grated ginger. Cook, stirring occasionally, for 5-6 minutes until the onions are soft and translucent.1 tablespoon olive oil, 1 teaspoon ground cardamom, 1 tablespoon smoked paprika, 1 teaspoon turmeric, 1 yellow onion, 4 cloves garlic, 1 small green chilli, 1 tablespoon ginger
- Add the cinnamon stick and the peeled, roughly chopped tomatoes to the saucepan. Cook over medium heat for 8-10 minutes, stirring occasionally and breaking up the tomatoes with the back of a spoon, until they have collapsed into a thick, saucy consistency.2 large tomatoes, 1 cinnamon stick
- Reduce the heat to low. Remove the pan from the heat briefly and stir in the yogurt one tablespoon at a time to prevent it from splitting. Return to low heat, then gently nestle the browned kofta into the sauce. Season with salt to taste. Cover with a lid and simmer gently for 25-30 minutes, turning the kofta once halfway through, until the meatballs are cooked through (internal temperature of 71°C / 160°F) and the sauce has thickened.1 cup plain yogurt, 1 teaspoon sea salt
- Serve the lamb kofta in their sauce, garnished with fresh coriander leaves. This pairs beautifully with warm naan, pita, or steamed cauliflower florets (steam for 5 minutes over boiling water until just tender). For a wrap-style meal, spoon the kofta and sauce into warm flatbreads with extra yogurt and fresh coriander.1 cup fresh coriander
Notes
Storage: Refrigerate in an airtight container for up to 3 days. The flavours improve overnight as the spices meld further.
Freezing: Freeze the kofta in sauce for up to 3 months. Defrost overnight in the fridge and reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened.
Make-Ahead: Prepare the sauce up to 2 days in advance and refrigerate. Brown the kofta fresh, then simmer in the reheated sauce.
Substitution: Swap lamb for beef mince or a 50/50 lamb-beef blend. For a milder dish, remove the seeds from the green chillies before chopping.
Pro Tip: Toast the coriander seeds in a dry pan until fragrant and just starting to pop — this releases their essential oils and dramatically deepens the sauce's flavour compared to using pre-ground coriander.
Nutrition
Serving: 1servingCalories: 739kcalCarbohydrates: 21gProtein: 36gFat: 57gSaturated Fat: 22gPolyunsaturated Fat: 6gMonounsaturated Fat: 26gTrans Fat: 0.03gCholesterol: 145mgSodium: 846mgPotassium: 987mgFiber: 6gSugar: 10gVitamin A: 2065IUVitamin C: 41mgCalcium: 169mgIron: 5mg
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