Lamb Kofta
Lamb Kofta is a delicious Middle Eastern dish made with ground lamb seasoned with fragrant spices like cumin, coriander, and garlic. These juicy and flavourful meatballs are often grilled or pan-fried and served with fresh herbs, pita bread, and a tangy yoghurt sauce.
This is my go-to request whenever I’ve been away from home for a while. It’s a perfect blend of everything my mum has mastered over the years, and trust me, it shows! When we were kids, she used to make us a kofta and spaghetti version too—I’ll share that with you later!
Kofta
- 500g Lamb
- ½ Tsp Ground Turmeric
- 1 Tsp Red Chilli Powder
- 1 Tsp Salt
- 1 Tsp Ground Coriander
- 1 Tsp Ground Cumin
- 1 Tsp Garam Masala
- 1 Egg
- 1 Onion
- 4 Cloves Garlic
- 3 Green Finger Chillies
- 4 Cm Knob Ginger
- 1 Bunch Coriander
Curry Base
- 1 Onion
- 4 Cloves Garlic
- 4 Cm Knob Ginger
- 2 Green Chillies
- 200g Tinned Plum Tomatoes
- 1 Tsp Cumin Seeds
- 10 Cloves
- 5 Dried Birds Eye Chillies
- 1 Cinnamon Stick
- 1 Star Anise
- 2 Bay Leaves
- ½ Tsp Whole Black Peppercorns
- 1 Tsp Ground Coriander
- 1 Tsp Ground Cumin
- ½ Tsp Turmeric
- 1 Tsp Chilli Powder
- 1 Tsp Garam Masala
Step 1
Blend the lamb with the ground lamb spices, salt, and egg until you have a smooth paste. Transfer this mixture to a bowl. Next, blend the onion, garlic, ginger, and chili, then add them to the lamb mixture. Mix thoroughly for 5 minutes until the lamb is sticky and well combined.
Step 2
Finely chop the coriander, adding the stems to the lamb mixture and reserving the leaves for later.
Step 3
Gently shape the lamb into golf ball-sized portions and arrange them on a plate.
Step 4
Blend the curry onion and set it aside. Then blend the tinned garlic, chili, and ginger to create a smooth puree.
Step 5
Heat a generous amount of oil (about 4 tablespoons) in a pan, then add the dried curry base spices. Once the cumin starts sizzling, add the onions and cook for 6-8 minutes until golden. Stir in the tomato mixture and the ground curry spices. Cook for at least 10 minutes, until the oil separates from the curry base.
Step 6
Add 150ml of water and bring to a simmer, then gently add the kofta. Avoid stirring the kofta, cover with a lid, and let it simmer gently for 5 minutes. Remove the lid and carefully stir the kofta, then cook for an additional 5 minutes without the lid to allow the sauce to thicken. Adjust the seasoning as needed and finish with fresh coriander. Serve with hot buttered naan and enjoy.
