اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
So, my family might sound like fake Pakistanis here, but we literally never have kofta curry. This is rather ironic, because it’s probably the one curry that all of us siblings and my parents would actually eat (apart from my youngest sister, but she doesn’t count as a human because she is literally THE MOST annoying and pickiest eater in the world). However, my other little sister has been asking me (more like commanding me to) make kofta curry for ages. As she does always wash all of the dishes whenever I cook, I thought I would kindly oblige and make it for. She’s also been after some samosa chaat, which I cannot make as of yet because everyone is sick and fried food is a current no-no.
Anyways, kofta curry is basically just a spiced meatball curry. It tastes so good, especially with naan. I know some people have it with boiled rice, but I like my meatball curry kind of thick so it wouldn’t really be that great an accompaniment for boiled rice. With that being said, I add in extra water and then remove about two platefuls for my mum and dad and then let the rest of the water evaporate to get a thicker sauce the way my siblings like it. My dad HATES thick sauce curries, so I always have to add extra water for my parents and then just let the rest of it cook off.
If you have watched my YouTube video, you are probably thinking there is a bit of a discrepancy between what I am showing in the video and the actual ingredient amount. That’s because I kind of realised when I had made the meatballs that I made double the amount of mixture. I know a few people have mentioned that my recipes always make too much, so I thought I would adjust the recipe to make it easier for those with smaller families.
I know some people don’t precook the meatballs, but I feel like the meatballs don’t cook through if I don’t cook them a little bit. It doesn’t take long to partially cook the meatballs as you fry them in the oil that you are going to use for the actual curry, so I would recommend that you do cook them a little bit. Alternatively, just leave them to simmer for longer in the actual pan.
This spiced lamb meatball curry with a delicious masala sauce is perfect for these winter nights.
Lamb Kofta Curry
Lamb kofta curry is a delicious curry made up of spiced lamb meatballs simmered in a creamy masala. This lamb meatballs curry recipe gives you a fragrant kofta curry recipe that won’t need hours on the stove. A simple kofta that has all the traditional flavour of a delicious Pakistani kofta curry. This curry is the perfect food for winter and is best served alongside some homemade chapattis. Each bite is guaranteed to be filled with flavour!
Ingredients
- 250g Lamb Mince/Keema
- ½ Onion/Pyaz (roughly chopped)
- 3 Garlic Cloves/Lehsan
- 2 Green Chillies/Hari Mirch (roughly chopped)
- 1 tsp Coriander Seeds/Dhaniyaa Seeds
- 1 tsp Cumin Seeds/Jeera
- ½ tsp Salt/Namak
- 1 tsp Chilli Flakes
- ½ tsp Turmeric Powder/Haldi
- 50g Gram Flour/Besan
- 1 Egg/Anda
For Meatballs/Kofta (makes 12-18 meatballs):
- 100ml Vegetable Oil
- 3 Onions/Pyaz (finely diced)
- 3 Tomatoes (finely diced)
- 5 Garlic Cloves/Lehsan (chopped)
- 1-inch Ginger/Adrak (crushed)
- 5 Cloves/Laung
- 1 tsp Dried Fenugreek Leaves/Methi
- 1 tsp Garam Masala
- 2 tsp Chilli Powder/Laal Mirch Powder
- 1 tsp Salt/Namak
- 1 tsp Turmeric Powder/Haldi
- ½ tsp Cumin Powder/Jeera Powder
- ½ tsp Coriander Powder/Dhaniyaa Powder
- 500ml Water
- 3 tbsp Plain Yoghurt/Dahi
- Coriander/Dhaniyaa (finely chopped)
- 2 Green Chillies/Hari Mirch (finely chopped)
For Masala:
Directions
- In a food processor add the onions, garlic cloves, ginger, coriander and green chillies
- Blend until combined until thick paste forms
- Add the mixture to the lamb mince
- Add the chilli flakes, turmeric powder, salt, gram flour and egg
- Mix until all the ingredients are fully combined
- Grease your hands with oil and form equal sized balls – makes about 20-25 meatballs
- In a pan heat up the vegetable oil
- Add the meatballs and fry them on medium heat for 2-3 minutes on either side – do not overcrowd the pan
- Remove the meatballs and set aside
- Add the finely diced onions and cook on medium heat for 5-10 minutes until softened
- Add the garlic cloves, cloves and ginger and cook on medium heat for 5 minutes
- Add the tomatoes and cook for a further 6-8 minutes until softened
- Add the dried fenugreek leaves and garam masala then cook for 3-4 minutes on medium heat
- Add the chilli powder, salt, turmeric powder, cumin powder and coriander powder
- Cook the spices for 4-6 minutes on medium heat
- Add the finely chopped green chillies and coriander
- Cook for 3-4 minutes on medium heat
- Add the plain yoghurt and cook for 1-2 minutes
- Add the water and allow to come a gentle simmer
- Add the meatballs and mix gently
- Cover and cook on low heat for 20 minutes
- Remove the lid and cook for 3-4 minutes on medium heat
- Your lamb kofta curry is ready!
