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


  • 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


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.


  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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