Lamb Kofta Curry
Spiced lamb koftas seared until browned, then finished cooking in a rich, coconut-based curry gravy built from scratch. Served with fragrant basmati rice toasted with whole spices, this is proper curry-house cooking at home.
The koftas only need browning at the sear stage — they finish cooking through in the simmering gravy, which is what keeps them tender instead of dry. The gravy itself reduces in two stages, first on its own, then again once the koftas go back in, so it has time to build real depth and cling properly to the rice.
Being coconut-based, it freezes and reheats particularly well, so it’s a solid one to batch and keep on hand for busy weeks.
Lamb Kofta Curry
LAMB · CURRY · MEDIUM
Rich gravy, tender koftas, real depth
Searing the koftas just to brown them, rather than cooking them through at that stage, means they finish gently in the gravy — the result is noticeably more tender than koftas cooked all the way through in a hot pan.
Toasting the whole spices for the rice before the grains go in blooms their oils into the fat, so the rice carries real fragrance instead of tasting like a plain side. It's a small step that changes the whole plate.
Letting the gravy reduce properly across both simmering stages is what gets it to that thick, clinging consistency rather than a thin sauce pooling around the koftas.
Lamb Kofta Curry
Ingredients
Koftas
- 28 g Ghee or Clarified Butter
- 1 Brown (Yellow) Onion Diced
- 500 g Lamb, Beef or Chicken Mince
- 8 g Garam Masala
- Salt & Pepper
Masala Blend
- 10 g Garam Masala
- 8 g Ground Cumin
- 6 g Ground Coriander
- 4 g Ground Turmeric
- 4 g Kashmiri Chilli Powder
Gravy (Sauce)
- 14 g Ghee or Clarified Butter
- 1 Brown (Yellow) Onion Diced
- 3 Garlic Cloves Grated
- 10 g Ginger Peeled & Grated
- 1 Green or Red Chilli Optional
- 1 bunch Coriander (Cilantro) Leaves & Roots Separated
- 400 g Diced Tomatoes
- 30 g Tomato Paste
- 200 ml Chicken Stock
- 250 ml Coconut Milk
- Salt & Pepper
Basmati Rice
- ½ Cinnamon Stick
- 3 Green Cardamom Pods
- 3 Whole Cloves
- 8 g Whole Cumin Seeds
- 300 g Basmati Rice Washed
- 600 ml Cold Water
- Pinch of Salt
Method
- Place a large, high-rimmed pan over medium-high heat. Add half of the ghee and diced onion and sauté for 5–6 minutes, or until soft and translucent. Remove and let cool slightly.
- Add mince to a bowl with the sautéed onions, garam masala, salt, and pepper. Mix well and portion into even-sized koftas (meatballs). Set aside.
- Place the same pan back over medium heat and add the remaining half of ghee or clarified butter. Add the koftas and sear for 5–6 minutes or until browned all over. Remove from the pan to rest. Don't worry; the koftas will not be fully cooked at this stage.
- Using the same large, high-rimmed pan again, place it over medium heat and add the ghee or clarified butter. Add the onions and sauté for 8–10 minutes or until soft, mixing regularly. Add the garlic, ginger, coriander roots, stems, and chilli and sauté for 2 minutes, mixing regularly. Add the spices and cook for 1 minute.
- Add diced tomatoes, tomato paste, chicken stock, and coconut milk and bring to a simmer, mixing well. Turn the heat down to low and simmer for 10 minutes to reduce and thicken slightly. Add the koftas and any resting juices and cook for 10 minutes to finish cooking the koftas and for the gravy to reduce to a thick, saucy consistency. Check the seasoning and remove from the heat.
- For the rice, add all of the spices to a saucepan over medium heat and toast for 2 minutes until fragrant and slightly cracking. Add basmati rice, cold water and a pinch of salt and boil over high heat. Place on a lid, turn the heat low, and cook for 12 minutes. Turn off the heat and steam for 4 minutes. Remove the lid, and fluff with a fork or spatula.
- Serve the koftas with the curry and naan (optional). Garnish with fresh coriander (cilantro). Dig in.
Can I use beef or chicken mince instead of lamb?⌄
Yes, all three work well in this recipe. Beef and lamb koftas should reach an internal temperature of 71°C (160°F), while chicken mince needs to reach 74°C (165°F) since poultry always requires the higher temperature.
Why sear the koftas before they're fully cooked?⌄
The sear is just there to build colour and flavour. Finishing them in the simmering gravy keeps them juicier than if they were cooked all the way through in a hot pan first.
How do I know the koftas are fully cooked?⌄
By the end of the second 10-minute simmer they should be firm and cooked through. If you're unsure, cut one open or check with a thermometer — 71°C (160°F) for beef or lamb, 74°C (165°F) for chicken.
Can I freeze this?⌄
Yes, it freezes and reheats well for up to 3 months since it's a coconut-based curry rather than a cream one. Thaw in the fridge overnight and reheat with a splash of water or stock if the sauce has thickened.
