LAMB KOFTA CURRY RECIPE | EASY MEATBALL CURRY | 2 Dishes in 1
Recipes in this Video
Lamb Kofta Curry hails from the Indian subcontinent, where kofta—spiced meatballs—are a beloved comfort food. Traditionally served with rice or naan, this dish embodies the rich flavors of Indian cuisine through its aromatic spices and creamy sauce. Today, variations exist globally, with many adapting the recipe to include different meats or vegetarian options, making it a versatile favorite.
Ingredients
- ●ground lamb
- ●onion
- ●garlic
- ●ginger
- ●cilantro
- ●cumin
- ●coriander
- ●cayenne pepper
- ●salt
- ●black pepper
- ●coconut milk
- ●tomato puree
- ●garam masala
- ●vegetable oil
- ●lemon juice
- ●fresh cilantro
Instructions
- 1Combine ground lamb, finely chopped onion, minced garlic, grated ginger, chopped cilantro, cumin, coriander, cayenne pepper, salt, and black pepper in a bowl.
- 2Mix until well combined and form into small meatballs.
- 3Heat vegetable oil in a large skillet over medium heat until shimmering.
- 4Add the kofta meatballs and cook until browned on all sides, about 8-10 minutes.
- 5Remove the kofta from the skillet and set aside.
- 6In the same skillet, add more oil if needed and sauté chopped onions until translucent, about 5 minutes.
- 7Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute.
- 8Add tomato puree and cook for 5-7 minutes until thickened.
- 9Pour in coconut milk and bring to a simmer, stirring to combine.
- 10Add garam masala and return the kofta to the skillet, cooking for an additional 10 minutes.
- 11Adjust seasoning with salt and lemon juice to taste.
- 12Garnish with fresh cilantro before serving.
Ingredient Alternatives
coconut milk
Healthier: light coconut milk
Cheaper: milk + cornstarch
Light coconut milk reduces calories while maintaining creaminess.
ground lamb
Healthier: ground turkey
Cheaper: ground beef
Ground turkey is leaner and less expensive than lamb.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb ground lamb
- ●1/2 cup breadcrumbs
- ●1 small onion, finely chopped
- ●2 cloves garlic, minced
- ●1/4 cup fresh parsley, chopped
- ●1 tsp ground cumin
- ●1 tsp ground coriander
- ●1/2 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 egg
- ●Oil for frying
Instructions
- 1In a large bowl, combine the ground lamb, breadcrumbs, chopped onion, minced garlic, parsley, cumin, coriander, paprika, salt, and black pepper.
- 2Add the egg to the mixture and mix well until all ingredients are thoroughly combined.
- 3Shape the mixture into small oval or round patties, about 1-2 inches in size.
- 4Heat oil in a deep frying pan over medium heat.
- 5Once the oil is hot, carefully add the kofta patties to the pan, making sure not to overcrowd.
- 6Fry the kofta for about 4-5 minutes on each side, or until they are golden brown and cooked through.
- 7Remove the kofta from the oil and place them on a paper towel-lined plate to drain excess oil.
- 8Serve hot with your choice of dipping sauce or in pita bread with fresh vegetables.
Equipment
Chicken Vindaloo originated from the Portuguese dish 'Carne de Vinha d'Alhos', which was adapted by Goan cooks to include local spices and vinegar. Traditionally served during festive occasions, it has become a staple in Indian cuisine, known for its bold flavors and spicy heat. Today, Vindaloo is enjoyed worldwide, with various adaptations reflecting local tastes.
Ingredients
- ●chicken
- ●onions
- ●garlic
- ●ginger
- ●tomatoes
- ●vinegar
- ●mustard seeds
- ●cumin seeds
- ●coriander seeds
- ●turmeric
- ●red chili powder
- ●black pepper
- ●cinnamon stick
- ●cardamom pods
- ●bay leaves
- ●salt
- ●oil
Instructions
- 1Marinate chicken with vinegar, turmeric, and salt for at least 30 minutes.
- 2Heat oil in a large pot over medium heat until shimmering.
- 3Add sliced onions and sauté until golden brown, about 10 minutes.
- 4Stir in minced garlic and ginger, cooking until fragrant, about 2 minutes.
- 5Add chopped tomatoes and cook until softened, about 5 minutes.
- 6Blend mustard seeds, cumin seeds, coriander seeds, red chili powder, black pepper, cinnamon stick, and cardamom pods into a paste with a little water.
- 7Add the spice paste to the pot and cook for 5-7 minutes, stirring frequently.
- 8Add marinated chicken to the pot, stirring to coat with spices.
- 9Cover and cook on low heat for 20-25 minutes, stirring occasionally, until chicken is tender.
- 10Adjust seasoning with salt and additional vinegar if needed.
- 11Add bay leaves and cook for another 5 minutes.
- 12Serve hot with rice or naan.
Ingredient Alternatives
vinegar
Healthier: apple cider vinegar
Cheaper: lemon juice
Apple cider vinegar adds tanginess with fewer calories.
chicken
Healthier: tofu
Cheaper: chicken thighs
Tofu is a plant-based option, while chicken thighs are more affordable.
mustard seeds
Healthier: ground mustard
Cheaper: yellow mustard
Ground mustard can provide similar flavor in a pinch.
cinnamon stick
Healthier: ground cinnamon
Cheaper: cinnamon powder
Ground cinnamon is easier to use and more accessible.
Techniques
Equipment
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