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Lamb Kofta (Meatball) Curry

This lamb kofta curry is one that won’t take hours to cook and guess what, it doesn’t require you to brown the kofta (meatballs) either. Enjoy this fragrant dish with a side of steamed basmati or jeera rice or some hot chapati’s.



For the gravy:
2 tbsp oil
1 tbsp cumin seeds
1 onion, chopped
1 tsp garlic, minced
1 tsp ginger, minced
1 tsp turmeric powder
1 tsp coriander-cumin powder
1 tsp chili powder
Salt to taste
1/2 tsp garam masala
3 tomatoes, pureed
Coriander leaves, chopped
2 cups water (as required)
For the meatballs:
300 grams lamb mince
1 tsp cumin powder
1 tsp ginger, minced
1 tsp garlic, minced
Coriander leaves, chopped
Salt to taste
Freshly ground black pepper


For the gravy: Heat oil in a pan and add the cumin seeds. Stir until lightly browned and fragrant.
Sauté onions for 35-50 seconds or until translucent and stir in garlic and ginger.
Add turmeric powder, coriander-cumin powder, chili powder, salt to taste and garam masala and stir.
Add the tomatoes and a sprinkling of fresh coriander leaves. Stir and let simmer for 5 minutes on a low flame.
Pour in 2 cups water and let simmer for 10 minutes. In the mean time, prepare the meatballs.
For the meatballs: In a bowl mix together all the ingredients. Take about 1 tbsp of the mixture in your palm and roll into a classic round meatball shape.
Place into the simmering gravy and let cook for 25 minutes over a low flame.
The gravy will have thickened. Serve warm with a side of steamed Daawat Basmati Rice or hot chapati's.
  1. Reply

    that is one meal i can eat from Jan to Dec

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