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

  • Prep:15 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 524
  • fat 38g
  • saturates 23g
  • carbs 10g
  • sugars 0g
  • fibre 3g
  • protein 34g
  • salt 0.9g

Ingredients

  • 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
  • 1½ 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

Tip

If you prefer beef, you can simply swap the lamb for beef mince.
For veggies or vegans, omit the lamb mince and use a plant-based alternative mince instead (try to use one that mimics meat, as it will hold together better) and use veg or vegan stock instead of lamb stock.
MPU 2

Method

  1. 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.

  2. 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.

  3. 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.

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