Lamb Kofta Curry Recipes

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FRAGRANT LAMB KOFTA CURRY

Rustle up our one-pan lamb meatball curry which uses our own specially created spice blend. It's ideal for a Friday night treat to share with the family

Provided by Good Food team

Categories     Dinner

Time 1h

Number Of Ingredients 19



Fragrant lamb kofta curry image

Steps:

  • Heat the oil in a large frying pan over a medium heat and fry the onion for 8 mins until soft but not golden. Remove to a bowl and set aside to cool. Tip the lamb mince and half the spice blend into a medium bowl with 1/2 tsp each salt and black pepper and the cooled onions. Knead with your hands to combine evenly, then form into 16 equal meatballs. Return the pan to a medium heat and brown the meatballs all over. Remove to a plate using a slotted spoon.
  • To make the sauce, fry the onion in the pan for 5 mins until beginning to soften, then add the ginger, garlic, chopped chilli (if using) and coriander stalks, and cook for a further 3 mins. Scatter in the remaining spice blend and cook for 1 min, then tip in the tomatoes, tomato purée, stock and three- quarters of the coconut cream. Stir to combine, bring to a simmer and cook for 15 mins until the sauce has reduced by a quarter.
  • Return the meatballs to the pan and cook for a further 15 mins, basting the meatballs in the sauce every few minutes until the sauce has reduced by a further quarter, and the meatballs are cooked through. Drizzle over the remaining coconut cream, then scatter over the coriander leaves and sliced chilli and serve with cooked basmati rice.

Nutrition Facts : Calories 524 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.9 milligram of sodium

1 tbsp sunflower oil
1 small red onion, finely chopped
500g lamb mince
1 green or red chilli, sliced, to serve (optional)
basmati rice, to serve
2 tsp garam masala
1 ½ tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
½ tsp red chilli powder
1 small red onion, finely chopped
thumb-sized piece of ginger, peeled and finely grated
2 garlic cloves, finely grated
1 green chilli, finely chopped (optional)
small bunch of coriander, leaves and stalks separated, stalks finely chopped, leaves reserved
400g can finely chopped tomatoes
1 tbsp tomato purée
300ml lamb stock
200ml can coconut cream

LAMB KOFTA CURRY

Make and share this Lamb Kofta Curry recipe from Food.com.

Provided by Stardustannie

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8



Lamb Kofta Curry image

Steps:

  • Combine mince,egg, one of the onions, 2 tablespoons curry paste 3 tablespoons of coriander and 1 clove garlic. Form mixture into small meatballs.
  • Heat 1 tablespoon of oil in non stick frying pan and cook balls in batches until golden (do not need to be cooked through at this stage) Repeat until all balls are cooked till golden, remove from pan and set aside. Cook remaining onion and garlic till softened, add remaining curry paste and cook for 1 minute then add one cup of water and diced tomatoes. Let mixture simmer for 5 minutes before placing meatballs and any juices to the sauce, and gently stir.
  • Simmer until meatballs are cooked through.
  • Serve with rice or mashed potatoes sprinkled with remaining coriander.

Nutrition Facts : Calories 963, Fat 73.7, SaturatedFat 27.9, Cholesterol 235.7, Sodium 1608.1, Carbohydrate 27.7, Fiber 2.2, Sugar 6.2, Protein 47.2

1 kg lean ground lamb
1 egg, Lightly Beaten
2 onions, Finely Chopped
120 g good quality korma curry paste
2 tablespoons fresh coriander, Chopped
2 garlic cloves, Crushed
2 tablespoons oil
400 g diced tomatoes

LIGHTER LAMB KOFTA CURRY

An alternative version of a classic recipe with the calories, salt and fat slashed. Still rich in flavour, this creamy lamb curry is big on fibre, vitamin C, iron and folate - what's not to love?

Provided by Angela Nilsen

Categories     Dinner, Main course, Supper

Time 1h5m

Number Of Ingredients 30



Lighter lamb kofta curry image

Steps:

  • Line a baking tray with a sheet of baking parchment. Tip two-thirds of the lentils into a medium bowl and mash them (the mashed lentils will help bind, the whole ones will add texture). Mix in the whole lentils, lamb, the spices, onion, garlic, ginger, coriander, a good grind of black pepper and a pinch of salt, taking care not to overwork the mixture.
  • Using slightly damp hands, shape into 18-20 x 4cm meatballs. Lay the meatballs on the prepared tray, cover with cling film and chill while you prepare the sauce. Can be chilled overnight to develop extra flavour, if you like.
  • Heat oven to 190C/170C fan/gas 5. To make the sauce, heat the oil in a non-stick frying or sauté pan, and fry the onion and cumin seeds over a medium heat for 6-8 mins until the onion is softened, stirring occasionally. Raise the heat slightly to start to brown the onion and stir in the garlic, ginger, ground coriander, turmeric, chilli powder and curry leaves, stir-frying for a few mins. As the onion browns, stir in the cinnamon stick, green chilli, tomatoes and purée, briefly stirring to soften the tomatoes. Pour in 100ml of the coconut milk, scraping the bottom of the pan to gather up any brown sticky bits, and let it bubble briefly and thicken. Pour in 250ml water, bring to the boil, then lower the heat, cover and gently simmer for 15-20 mins to thicken very slightly - but keep checking so it doesn't reduce too much (add a splash of water if needed). Season with pepper.
  • While the sauce simmers, uncover the meatballs and cook in the oven for 20 mins until cooked through and starting to brown on top - there is no need to turn them. Remove and pat down with kitchen paper to drain off any excess fat. Cook the rice following pack instructions.
  • Stir the remaining coconut milk into the sauce over a low heat, then add the chopped coriander. Sit the meatballs in the sauce and cook for 5 mins on a very gentle simmer to warm through and blend the flavours, then remove the cinnamon stick.
  • Meanwhile, cook the beans in a little boiling water for 4 mins, tipping in the peas for the final min. Drain and mix with the cooked rice and a grinding of black pepper. Tip the meatballs into a serving dish or divide between bowls, sprinkle over a little garam masala and the coriander, and serve with the veggie rice.

Nutrition Facts : Calories 505 calories, Fat 19 grams fat, SaturatedFat 9.5 grams saturated fat, Carbohydrate 57.1 grams carbohydrates, Sugar 7.8 grams sugar, Fiber 6.8 grams fiber, Protein 22.9 grams protein, Sodium 0.4 milligram of sodium

400g can green lentils , drained and rinsed
250g lamb mince (20% Fat)
1 tbsp ground coriander
2 tsp ground cumin
¼ tsp turmeric
¼ tsp chilli flakes
¼ tsp medium or hot chilli powder
1 small onion , very finely chopped
2 garlic cloves , finely grated
2.5cm/1in piece ginger , grated
3 tbsp chopped coriander
2 tsp rapeseed oil
1 large onion , finely chopped
1 tsp cumin seeds
3 garlic cloves , finely chopped
3-4cm/1 ¼-1 ½in piece ginger , finely chopped
2 tsp ground coriander
¼ tsp turmeric
¼ tsp medium to hot chilli powder
8 dried curry leaves
1 cinnamon stick , halved
1 plump green chilli , deseeded and thinly sliced
2 large tomatoes (about 200g/7oz), roughly chopped
2 tsp tomato purée
200ml reduced-fat coconut milk
1 tbsp chopped coriander , plus extra to serve
garam masala , for sprinkling
200g basmati rice
200g green beans , stems trimmed
100g frozen peas

LAMB KOFTA CURRY

Make and share this Lamb Kofta Curry recipe from Food.com.

Provided by Fouzia Parkar

Categories     Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 19



Lamb Kofta Curry image

Steps:

  • Combine lamb, chopped onion, garlic and eggs.
  • Make small balls.
  • Heat oil in a pan and sauté the sliced onions.
  • Add the tomatoes and ginger and sauté till liquid evaporates.
  • Add turmeric powder, coriander powder, cinnamon powder, pepper powder and chili powder and sauté.
  • Add the vinegar and water and bring to boil.
  • Gently put the lamb balls into this.
  • Cover and simmer for 20 minutes.
  • Then stir in curd, milk and peas and cook for 10 more mins.

Nutrition Facts : Calories 623.8, Fat 43.8, SaturatedFat 20.1, Cholesterol 225.8, Sodium 191.2, Carbohydrate 15.3, Fiber 3.8, Sugar 5.6, Protein 42.5

1 kg minced lamb
1 onion, chopped
1 onion, sliced
3 cloves garlic, crushed
2 eggs
2 tablespoons oil
2 tomatoes, peeled,roughly chopped
2 teaspoons ginger, grated
1 teaspoon turmeric powder
1 teaspoon cumin powder
2 teaspoons coriander powder
1/4 teaspoon cinnamon
1/2 teaspoon black pepper
2 teaspoons chili powder
2 tablespoons vinegar
2 cups water
3 tablespoons curds
3/4 cup coconut milk
1/2 cup peas

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