Description
This Lamb Kofta Curry is a flavorful, hearty dish combining spiced lamb meatballs with a rich, creamy curry sauce made from tomatoes, coconut milk, and Greek yoghurt. Perfectly seasoned with turmeric, garam masala, and yellow curry paste, these tender koftas simmer gently in the sauce to soak up all the vibrant flavors. Serve with steamed white rice and fresh herbs for a comforting meal in just 40 minutes.
Ingredients
Curry Sauce
- 400g can chopped tomatoes
- 400ml can coconut milk
- ¼ cup Greek yoghurt
- 2 spring onions, sliced
- 1 Tbsp honey
- 2 tsp yellow curry paste
- 1 tsp crushed ginger
- 1 tsp turmeric
Kofta Mixture
- 500g lamb mince
- 400g can brown lentils, rinsed and drained
- 1 tsp garam masala
- 1 tsp salt
- ¼ tsp cracked black pepper
Cooking
- 1 Tbsp olive oil
- Steamed white rice (to serve)
- Fresh coriander or parsley (to garnish, optional)
Instructions
- Prepare the Curry Sauce: Place all the curry sauce ingredients – chopped tomatoes, coconut milk, Greek yoghurt, spring onions, honey, yellow curry paste, crushed ginger, and turmeric – into a blender. Blitz until the mixture is smooth and homogeneous, then set aside for later use.
- Mix the Koftas: In a large bowl, combine the lamb mince, drained brown lentils, garam masala, salt, and cracked black pepper. Use your hands to thoroughly mix all the ingredients until they are well incorporated and the mixture is even.
- Shape the Koftas: Take about 2 tablespoons of the lamb mixture and roll it in your hand into a torpedo or sausage shape. Repeat this process to shape approximately 24 koftas in total.
- Fry the Koftas: Heat a large, non-stick frying pan over medium-high heat and add the olive oil. When the oil is hot, add all the koftas to the pan, spreading them out so they cook evenly. Fry the koftas, turning as needed, until they are golden brown on all sides. Scrape the bottom of the pan occasionally to prevent sticking and ensure even cooking.
- Simmer in Curry Sauce: Pour the prepared curry sauce from the blender into the pan with the koftas. Reduce the heat to medium and allow the curry to simmer gently for 15-20 minutes. Stir occasionally and scrape the bottom of the pan to avoid burning; the sauce will thicken and deepen in color as it cooks.
- Serve: Once the koftas are cooked through and the sauce is thickened, serve the lamb koftas hot with freshly steamed white rice. Garnish with fresh coriander or parsley if desired for an added burst of freshness and color.
Notes
- Using brown lentils in the kofta mixture adds texture and helps bind the meatballs while keeping them moist.
- Rolling koftas into torpedo shapes helps them cook evenly and allows more surface area to caramelize when frying.
- Be gentle when flipping koftas to avoid breaking them apart.
- You can adjust the level of spiciness by varying the amount of yellow curry paste.
- For a dairy-free version, omit Greek yoghurt or substitute with a plant-based alternative.
- Leftover koftas and sauce can be refrigerated for up to 2 days and reheated gently on the stovetop or in the microwave.
