Easy Lamb Kofta Curry
Succulent lamb koftas, or meatballs served in a rich yoghurt and tomato gravy, surprisingly easy and effortless to make
Servings 5
Ingredients
- For the koftas:
- 500 grams lamb mince
- 1 teaspoon grated ginger
- 1 teaspoon ground fennel
- 1 teaspoon chopped coriander
- 1 teaspoon gram flour
- 1 finely chopped bird's eye chilli
- Salt to taste
- For the gravy:
- 1 teaspoon oil
- 1/2 cup or 110 grams tomato passata or tomato puree
- 1 red onion
- 1/2 inch piece of peeled ginger
- 1 garlic clove
- 3/4 teaspoon turmeric powder
- 1 teaspoon paprika powder or Kashmiri red chilli powder
- 1 cup full-fat yoghurt I used Greek yoghurt with 10% fat content, but you can use yoghurt with a lower fat content as well
- A pinch of sugar
- Salt to taste
Instructions
- Start by making the koftas/ meatballs:
- Pre-heat the oven to 180 C and line a tray with parchment paper.
- Combine all the ingredients for the koftas in a mixing bowl, using your hands, mix all the ingredients well.
- Shape the mixture into balls, and place them on a parchment-lined baking tray.
- Bake them in the oven at 180 C for 20 minutes.
- While the koftas are baking, prepare the gravy.
- In a large saucepan, heat some oil.
- While the oil is heating, process the ginger, garlic and onion in the jar of a mixer, or blender.
- To the hot pan, add the processed onion-ginger-garlic mixture.
- Saute on high-medium heat for a couple of minutes.
- Now add the spice powders and saute for a minute.
- Add the tomato puree, and lower the heat to medium and cook for a 5 minutes until the paste starts thickening.
- Bring the stove to low heat, add the yoghurt and cook on low heat, adding sugar and salt to taste.
- Let it simmer gently for around 5-7 minutes.
- Finally, and baked koftas into the gravy and serve.
- Optional: Serve with a garnish of slivered almonds.
- Pairs well with rotis (whole wheat flatbread) or basmati rice.