Lamb Kofta Curry

If you’re a little bored of chicken give this Lamb Kofta curry a go! This recipe will serve 2 people but if you want more just double up on the quantities. I serve this curry with naan bread, mint raita and a fresh chopped salad


You will need:

For the Koftas

250g Lamb Mince

1 Banana Shallot

1 tbs Chopped Coriander

1 heaped tsp Curry Powder

1 Chopped Red Chilli

1 Egg

1 Garlic Clove (crushed)

Good pinch of salt and pepper.


For the sauce:


3 Banana shallots finely diced

1 Inch of Ginger (grated)

2 cloves of garlic (crushed)

2 Dry Kashmiri Chillies

1/2 tsp Whole Cumin

1/2 tsp white mustard seeds

3 Fresh tomatoes chopped

1 tbs Chopped coriander stalks

400ml Water

3 heaped tsp of Curry Powder

4 tbs Passata

Salt and Pepper

Fresh coriander to dress.

3 tbs Crème Fraiche.


  1. Combine all the ingredients for the Koftas in a bowl and then with your hands mix thoroughly so you have a smooth consistency. Cover then set aside in the fridge while you prepare the curry.
  2. In a frying pan add a little oil then on a medium heat add in the cumin, dried chilli and mustard seeds. Fry until the mustard seeds begin to pop then add in the onions for a few minutes until soft but not brown. Add in the ginger and garlic then the fresh chillies and coriander stalks. Cook for a couple of minutes then add in your curry powder, salt and pepper.
  3. The powder will take up any moisture but continue to fry for a minute before adding in the tomatoes and passata. Cook for a further minute then add the water.
  4. Gently simmer the curry for 15 minutes while you prepare the koftas.
  5. Take the mixture and divide in to balls about the size of a golf ball then form in to torpedo shapes.
  6. Fry the koftas in a little oil until golden on all sides. They wont be cooked all the way through but will finish in the sauce.
  7. Place the koftas on a little kitchen paper to get rid of any excess oil.
  8. Stir in the crème fraiche then add in your koftas. Simmer gently for another 20 minutes to the koftas cook and the sauce reduces slightly.


For the raita:

300ml Greek Yoghurt

1/4 cucumber finely diced and seeds removed.

1 heaped tbs fresh chopped mint

Juice of 1/2 lemon

Pinch of salt


  1. Combine in a bowl then cover and refrigerate until needed.


For the chopped salad:

1/2 Cucumber diced and de-seeded

1/2 red onion finely diced

2 tomatoes finely diced

Fresh chopped coriander

Pinch of salt


Serve the curry with some warm naan breads.









Leave a Reply

Your email address will not be published. Required fields are marked *