Lamb Kofta | Hari Ghotra
3.8/5 rating (16 votes)

Lamb Kofta

Spicy meatball curry

  • Heat Hot
  • Serves 4
  • Dietary Info LACTOSE-FREE
  • Prep 30 mins
  • Cook 40 mins
                             

Juicy, succulent little spice bombs bursting with flavour in a soupy tomato sauce.

Hari says

Kofta are subtly spiced lamb balls, fried and then added to a full-flavoured, thick tomato sauce. If you think Swedish meatballs are good then these are going to blow your mind.

There are many different varieties of Kofta from those made with meat to lentils to paneer, but they’re all pretty tasty.

I love to cook this with the children and they in turn LOVE getting their hands in the bowl to make up the Kofta. The sauce can be made nice and thick or you can make it thinner by adding a dash of hot water. A fun, tasty, easy meal. Give it a go.

  • Ingredients
  • Method

Kofta

  • 400g mince lamb
  • 2 tbsp oil
  • 1 tsp salt
  • 1 tsp cumin seeds, crushed
  • 1 tsp chilli powder
  • 2 tsp garam masala

Masala Sauce

  • 1 tbsp oil
  • 1 large onion, finely chopped
  • 2-3 cloves of garlic, finely chopped
  • 2 tsp ginger, grated (3-4cm)
  • 1 tsp salt
  • 1 tsp turmeric
  • 1 tsp dried fenugreek leaves
  • 1 chilli, chopped
  • ½ tsp chilli powder
  • 200g or ½ tin of plum tomatoes
  • 1 tsp garam masala
  • Handful fresh coriander, finely chopped
  1. In a large mixing bowl add the mince lamb, salt, cumin, chilli powder, garam masala, and mix using your hands to ensure the spices are evenly distributed.
  2. Rub a little oil on to your hands to stop the mixture sticking to your hands.
  3. Take a small amount of the meat and roll in your palms to make a meatball. Ensure it is smooth all over and set to one side.
  4. Repeat with the rest of the mixture.
  5. Heat the oil in a frying pan. Carefully fry the meatballs (kofta) in batches so they brown and crisp up all over.
  6. Remove the kofta using a slotted spoon and set them on some kitchen paper to drain.
  7. Heat the oil in a pan and stir in the onions and garlic and gently cook down until the onions turn a dark golden brown colour.
  8. Reduce the heat and add the ginger and chopped chilli, stir and add the tomatoes, salt, turmeric, fenugreek and chilli powder.
  9. Stir together and leave to cook gently so the onions and tomatoes melt together with the spices creating a wonderfully thick aromatic paste.
  10. Add the kofta to the pan and coat with the sauce for a few minutes.
  11. Add enough boiling water to get the consistency of sauce you want. Bring it all to the boil and turn the heat off.
  12. Leave the kofta to absorb the juices from the sauce for 5-10 minutes.
  13. Throw in the garam masala and corinander before serving.

Nutritional information

Typical values* per Serving
Calories120
Fat (g)8.0
of which saturates (g)3.0
Carbohydrates (g)3.1
of which sugars (g)2.0
Fibre (g)0.5
Protein (g)9.7
Salt (mg)1.2
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (10)

  • Paddy Conwy

    Paddy Conwy

    12 June 2016 at 18:27 |
    Hi Hari,
    Absolutely superb recipe. I felt that the amount of spicing for the Koftahs may have been too much, but not at all. Big hit with the family too!

    Thanks. Paddy.

    reply

    • Hari Ghotra

      Hari Ghotra

      13 June 2016 at 06:49 |
      Hi Paddy this is a total favourite in our house too - the kids love it. Thank you for your comments so pleased you all enjoyed it. Thanks Hari

      reply

  • shibbles

    shibbles

    13 April 2016 at 14:53 |
    Hi,

    Last time i tried to make meat balls they completely broke down when i tried to shallow fry them, do you have any tips to make sure this doesnt happen please? i.e fry on low heat with shallow oil or lots of oil and on high heat? Husband doesn't want me to cook meatballs because it was a nightmare dish last time but I want to make this and make it perfect :)

    reply

    • Hari Ghotra

      Hari Ghotra

      13 April 2016 at 17:48 |
      Hi Oh dear that doesn't sound good! I tend to make sure I pack the meatballs really firmly then fry them on a fairly high heat with a little oil. Try to use a nonstick pan too so they don't stick to the bottom. I also refrain from turning them too often so cook them on one side so they brown up then using tongs turn them and again leave to brown then turn again until cooked al over. They don't have to be cooked al the way through as they will continue to cook in the sauce and soak up all the flavour from the masala. I would definitely try doing this again because it's really tasty - A real favourite in our house and my daughter makes them all the time. Hope this helps, good luck and let me know how you get on. Thanks Hari

      reply

  • Shelley

    Shelley

    26 December 2015 at 02:51 |
    Hari! I am in love with this recipe for many reasons, the first is for how much my family loved it! My husband shared that he was a little nervous, only because I have never worked with ground lamb before, he said it far exceeded his expectations! Thank you soo much for sharing this recipe!!!

    reply

    • Hari Ghotra

      Hari Ghotra

      02 January 2016 at 12:33 |
      Hi Shelly I'm so thrilled you tried it and, even more pleased that you loved it. Do let me know if you try anything else from the website too. Thanks Hari

      reply

  • Shelley

    Shelley

    24 December 2015 at 01:34 |
    Hi Hari, I am a HUGE fan of Indian food, browsing recipes today for a new lamb recipe for our Christmas dinner. The dish looks so yummy I could lick the screen! Cooking with ground lamb for the first time, could you tell me approximately how long the meatballs take to cook or the temperature they should be.

    reply

    • Hari Ghotra

      Hari Ghotra

      24 December 2015 at 09:20 |
      Hi Shelley Welcome to the site so pleased you have joined us. I cook the meat kofta balls in a frying pan until they are brown then once they are in the sauce they will cook through. I leave them to cook in the sauce for about 10 minutes on a medium heat then switch it off and I leave them to soak up the flavours of the masala. Let me know how you get on. Thanks Hari

      reply

  • Hari Ghotra

    Hari Ghotra

    05 July 2015 at 08:36 |
    Hi Killian Yes I do add coriander - It's the last item on the recipe list you just add everything and mix it all up and make the balls. Enjoy Hari

    reply

  • Killian

    Killian

    03 July 2015 at 17:45 |
    Hi in the video it looks like you use coriander in the meatballs but its not in the recipe. Should it be included?

    reply

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Hari Ghotra