Lamb kofta curry

Name: Lamb kofta curry
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: For the meatballs; 1 tbsp fennel seeds; 2 garlic cloves; 3cm fresh ginger; 1-2 green chillies; 1 shallot; 4 tbsp desiccated coconut; 350g lamb mince; For the curry sauce; 1 shallot, chopped; 1 tsp grated fresh ginger; 1 tbsp garam masala; 1 tsp ground turmeric; 400g tin chopped tomatoes; 1 tbsp natural yogurt; Lime wedges to serve

Published: 30 Nov 13
Updated: 18 Mar 24

Test kitchen approved

A fragrant lamb kofta curry recipe that won’t need hours on the stove. Make it as mild or spicy as you like by adjusting the amount of chillies in the recipe.

Serves 4
Ready in 45 minutes

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Ingredients

For the meatballs

1 tbsp fennel seeds
2 garlic cloves
3cm fresh ginger
1-2 green chillies
1 shallot
4 tbsp desiccated coconut
350g lamb mince

For the curry sauce

1 shallot, chopped
1 tsp grated fresh ginger
1 tbsp garam masala
1 tsp ground turmeric
400g tin chopped tomatoes
1 tbsp natural yogurt
Lime wedges to serve

Method

Toast the fennel seeds in a dry pan until fragrant. Whizz garlic cloves, ginger, chillies and shallot to a paste in a mini processor, then mix with the toasted fennel, coconut and lamb mince. Season and roll into 20 balls, then chill.
In a little oil, fry the shallot, fresh ginger, garam masala and ground turmeric for 5 minutes. Stir in the tin of tomatoes and a splash of water and simmer for 5 minutes. Add the meatballs, cover and simmer for 15 minutes. Drizzle over the natural yogurt and serve with lime wedges, steamed rice and extra yogurt.

Recipe from December 2013 Issue

Nutrition

Nutrition: per serving

Calories: 320kcals
Fat: 24.3g (15g saturated)
Protein: 20.2g
Carbohydrates: 6.7g (4.7g sugars)
Fibre: 4g
Salt: 0.3g

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Lamb kofta curry

Ingredients

Method

Nutrition

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