Kashmiri Lamb Kofta Curry

Tender lamb meatballs simmered in a rich and aromatic tomato-based gravy, infused with warming spices like fennel, ginger, cinnamon, and cardamom. A flavorful and comforting Indian dish.

Prep Time

20 minutes

Total Time

60 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.32/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack

Cuisine:

Indian•Asian

Main Ingredient:

Lamb•Rice

Dietary:

Gluten-Free

Mood:

Comfort Food

Ingredients

Servings

500gGround Lamb(Lean lamb works best)

£4.50

1mediumOnion(Finely chopped)

£0.50

1tablespoonGinger(Grated)

£0.20

2clovesGarlic(Minced)

£0.10

1smallGreen Chili(Finely chopped (optional, for heat))

£0.30

2tablespoonsCilantro(Chopped)

£0.40

1teaspoonFennel Seeds(Crushed)

£0.15

1teaspoonGaram Masala

£0.10

0.5teaspoonCinnamon Powder

£0.05

4wholeCardamom Pods(Lightly crushed)

£0.25

0.5teaspoonTurmeric Powder

£0.05

1teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

2tablespoonsTomato Paste

£0.15

400gDiced Tomatoes(Canned)

£0.65

400mlCoconut Milk(Full fat for richness)

£1.20

2tablespoonsVegetable Oil

£0.05

0.5cupWater(As needed)

2tablespoonsFresh Cream(Optional, for garnish)

£0.20

2tablespoonsFresh Cilantro(Optional, for garnish)

£0.40

Total Cost

£9.28

£2.32 per serving

Instructions

1.
In a large bowl, combine ground lamb, onion, ginger, garlic, green chili (if using), cilantro, fennel seeds, garam masala, cinnamon, turmeric, salt, and pepper. Mix well with your hands until all ingredients are evenly distributed.
2.
Form the mixture into small meatballs, about 1-inch in diameter.
3.
Heat oil in a large pot or Dutch oven over medium heat. Brown the meatballs in batches, ensuring not to overcrowd the pot. If preferred, you can pan-fry them in a skillet separately before adding to the pot.
4.
Once the meatballs are browned on all sides, remove them from the pot and set aside.
5.
In the same pot, add tomato paste and cook for 1-2 minutes, stirring constantly, until fragrant.
6.
Add diced tomatoes, cardamom pods, and water. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
7.
Return the meatballs to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
8.
Stir in coconut milk and simmer for another 5 minutes. Taste and adjust seasoning as needed.
9.
Remove from heat and let rest for a few minutes before serving.
10.
Garnish with fresh cream (optional) and cilantro. Serve hot with rice or naan bread.

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My Notes

Nutrition Information

Nutrition per serving (385g)

750 kcal / 3138 kJ

Carbs

24g

9% of RDA

Fat

58g

83% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

12 g

13% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

35 g

175% of RDA

Chef's Tips

For extra flavor, you can sear the meatballs in the oven for a few minutes. Bake them at 400°F (200°C) for 5-7 minutes after browning in the pot.

Adjust the amount of green chili according to your spice preference.

If the gravy is too thick, add a little more water or coconut milk.

The meatballs can be made ahead of time and stored in the refrigerator for up to 24 hours before cooking.

Cooking Equipment

Large bowl

Large pot or Dutch oven

Skillet (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra flavor, you can sear the meatballs in the oven for a few minutes. Bake them at 400°F (200°C) for 5-7 minutes after browning in the pot.

Adjust the amount of green chili according to your spice preference.

If the gravy is too thick, add a little more water or coconut milk.

The meatballs can be made ahead of time and stored in the refrigerator for up to 24 hours before cooking.

Kashmiri Lamb Kofta Curry

Ingredients

Instructions