Lamb Meatballs Kofta Curry

A wonderfully spiced curry featuring tender lamb meatballs simmered in a rich tomato and yogurt gravy. This dish brings the unmistakable warmth of traditional North Indian kitchens — hearty, aromatic, and deeply satisfying. Perfect with fragrant basmati rice or soft naan. If you can get them you can use shop-bought lamb meatballs, or your preferred meatballs instead. If you can get black cardamom pods then use that instead of the green cardamom pod for an extra smoky kick.

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Ingredients

lamb mince 400 g
black pepper 1 tsp
onion 1 (chopped)
green chillies 1 (chopped)
cinnamon stick 2 ½
bay leaf 1
cardamom pods 1 (crushed)
cumin seeds 1 tsp
ginger & garlic paste 1 tbsp
ground turmeric ½ tsp
ground cumin 1 tsp
ground coriander 1 tsp
chilli powder 1 tsp
ground fenugreek ½ tsp
ground cloves ¼ tsp
chopped tomatoes 400 g
basmati microwave rice 500 g
fresh coriander 10 g (leaves picked)
natural yoghurt 1 tbsp
garam masala 1 tsp

Method

Make & cook the meatballs

Season the lamb mince with salt and pepper, then shape into walnut-sized meatballs, around 4 per person.
Heat a dash of oil in a pan on a medium heat and cook the meatballs until golden and sealed on the outside, around 7 minutes. Set aside.

Make the sauce

While the meatballs are cooking make the sauce. Chop the onion and green chillies (if using).
In a non-stick pan, heat a dash of oil and add the cinnamon stick, bay leaf, crushed cardamom pod and cumin seeds. Sauté for a minute or until fragrant.
Add the onions and cook on a medium heat until they are brown in colour, this will take about 10 minutes. Add the ginger & garlic paste and cook for another minute until aromatic and lightly translucent.
Now add the ground turmeric, ground cumin, ground coriander, red chilli powder (optional), black pepper, ground fenugreek and ground cloves. Lower the heat and add a tablespoon of water to prevent burning. Stir well to coat the onions in the spices.
If you like you can blitz the chopped tomatoes with a blender before you add them.
Increase the heat slightly and add the chopped tomatoes, a pinch of salt, and green chilli (if using). Cook until the mixture thickens into a paste and the oil begins to separate from the sides of the pan - about 7–8 minutes.

Cook the basmati rice

Cook the basmati microwave rice according to the packet instructions.

Add the meatballs to the pan & finish the dish

Add the meatballs to the sauce and mix gently, and pour in 25ml warm water per serving (100ml for 4 people, 50ml for 2 people). Cover and cook on low heat for a few minutes to let the flavours blend. For a thinner consistency of the sauce add a little more water and continue to cook. Stir occasionally.
Chop the fresh coriander.
Stir the natural yoghurt into the sauce. Switch off the heat and stir in the garam masala and fresh coriander.
Plate up with the basmati rice and enjoy.

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