Lamb Kofta Curry – thick, aromatic and mildly spiced curry sauce paired with rich and spicy lamb koftas. This recipe was inspired by a few different recipes in the Dishoom cookbook, one of the best presents I have had recently. If you haven’t been to Dishoom for a bacon naan, then you really must. The curry sauce in this recipe is inspired by the Dishoom Makhani Sauce – a very rich and intense curry sauce. I have made it with less oil for a lighter take, given the rich Lamb Koftas and I have also upped the spice with the addition of chillies. I hope you like it!
If you enjoyed my Lamb Kofta Curry then try out my recipe for Homemade Murgh Makhani (Butter Chicken)
Difficulty Level: Home Cook
For the Lamb Kofta:
- 500g lamb mince
- 25g garlic
- 25g ginger
- 3 spring onions, finely chopped
- Handful of fresh coriander
- 2 teaspoons each of ground cumin, coriander, garam masala and chilli powder
- 3 hot chillies, finely chopped
- Salt and black pepper
For the curry:
- 8 cloves garlic
- 30g ginger
- 2-3 green chillies
- 5 cardamom pods, lightly bashed
- 1 cinnamon stick
- Teaspoon each of cumin, coriander, chilli powder, garam masala
- 2 tins of tomatoes, blitzed using a blender
- 50g butter
- 2 tablespoons honey
- Half a lemon, juiced
- Ginger matchsticks, fresh coriander and pomegranate seeds to serve
- Sunflower oil
- First, make the lamb Kofta. Grate the ginger and garlic into a bowl with the lamb mince and the rest of the ingredients, seasoning generously with salt and black pepper. If you have a stand mixer, use this to combine the mince for a good five minutes. If not, mix very well with your hands. Cover with cling film and chill until you make your sauce.
- For the curry sauce, use a food processor to chop the ginger, garlic and chillies to a paste. Or grate the ginger and garlic to a paste and finely chop the chillies.
- Add 4 tablespoons of sunflower oil to a large pan over a medium heat (I like to use a large sauté pan). Add the garlic, ginger and chilli paste and fry for 5 minutes until golden but not burnt.
- Add the cardamom, cinnamon stick and spices and stir until aromatic (around 2 minutes)
- Add the tomatoes and a good grinding of salt to the pan. Simmer until reduced by half (around 30 minutes)
- Check the seasoning and add if necessary, then add the butter and honey and cook for a further 10 minutes.
- Meanwhile, heat the grill to high for the Lamb Kofta. Mould the Kofta mixture into golf ball sized balls. Grill for a couple of minutes on each side, until golden.
- Add the Lamb Kofta to the curry sauce and simmer for five minutes or so, until the Kofta are cooked through. Finish off by adding the lemon juice and stir through. Taste for seasoning and adjust if necessary.
- Serve the Lamb Kofta Curry in bowls topped with ginger matchsticks, pomegranate seeds and with some fluffy rice on the side.
- Enjoy! Tag me in your recreations on Instagram using #documentingmydinner