Lamb Kofta Curry

This curry is a little cracker and even better if you eat it the next day. If Lamb isn’t your thing you could switch it to for pork if you’d prefer. This recipe will serve 4.


You will need:

For the Koftas

700g Lamb Mince

1/2 tbs Garlic Puree

1/2 tbs Ginger Puree

2 tbs Chopped Coriander Stalks

1 Egg

3 Shallots (finely chopped)

1/2 tsp Coriander

1/2 tsp Cumin

1 tsp Curry Powder


For the sauce:


1 Large Onion (Finely diced)

4 Cloves Garlic

1 Inch Grated Ginger

4-6 Green Chillies (depending on how hot you like it)

1 Heaped tbs Curry Powder

1/2 tsp Cumin

1/2 Coriander

5 Medium Tomatoes

1 tbs Tomato Puree

100g Cold Butter

1 tbs Chopped Coriander Stalks

Fresh Coriander to finish.

Salt and Pepper

700ml Water


For the table:

Cold Kobras

Naan Breads


  1. In a large bowl combine all the ingredients for the Koftas and then get your hands in a give it a good squish to make sure all the ingredients are well mixed together. Form in to balls around the size of a table tennis ball then flatten out a little to make in to as torpedo shape.
  2. Pop them in to the fridge to firm up while you make the sauce.
  3. Finely dice your onion and add to a frying pan in a little oil. Cook until the onions start to brown before you add the ginger and garlic. Stir for another couple of minutes then add your chillies and chopped coriander stalks.
  4. Add in your spices and stir until the dryness of the powders has gone. Add in your chopped tomatoes and stir again for a couple of minutes until the tomatoes start to soften then add your water and season well with salt and pepper.
  5. Add knobs of cold butter and stir in then leave the mixture on to simmer and reduce by around 1/4 while you cook the koftas.
  6. In a pan with a little oil brown a few of the Koftas at a time so they take on some good colour but aren’t cooked all the way through. Add them to your curry and then cook for 20-30 minutes. Finish with a little fresh coriander and serve.



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