Print

Flavorful Lamb Kofta Curry Recipe with Easy Mint Yoghurt Sauce

lamb kofta curry - featured image
Print Recipe

A comforting and flavorful lamb kofta curry paired with a refreshing mint yoghurt sauce that balances spicy warmth with cool freshness. Perfect for weeknight dinners or casual entertaining.

Ingredients

Scale
  • 1 lb (450 g) ground lamb (preferably grass-fed)
  • 1 small onion, finely grated or minced
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 2 tbsp fresh parsley or cilantro, finely chopped
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground cinnamon
  • ½ tsp chili flakes or cayenne (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil or ghee
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 1 cup (240 ml) water or lamb broth
  • 1 cup (240 g) Greek yoghurt (full-fat recommended)
  • ¼ cup (10 g) fresh mint leaves, finely chopped
  • 1 tsp lemon juice
  • ½ tsp ground cumin (optional)
  • Salt, to taste

Instructions

  1. In a large bowl, combine ground lamb, grated onion, garlic, ginger, chopped parsley, cumin, smoked paprika, cinnamon, chili flakes (if using), salt, and pepper. Mix gently but thoroughly with your hands until evenly incorporated. Avoid over-mixing.
  2. Shape the mixture into small oval-shaped meatballs about 1.5 inches (4 cm) long, yielding roughly 16-18 koftas. Place on a plate or tray.
  3. Heat 1 tbsp olive oil or ghee in a large skillet over medium heat. Add koftas in batches without crowding. Cook 3-4 minutes per side until browned and cooked through. Remove and set aside.
  4. In the same skillet, add another tbsp of oil if needed. Sauté chopped onion over medium heat until translucent, about 5 minutes. Add minced garlic and grated ginger; cook until fragrant, about 1 minute.
  5. Add turmeric, ground coriander, and garam masala; stir constantly for 30 seconds to toast spices. Pour in crushed tomatoes and water or broth. Stir and bring to a simmer. Season with salt and pepper.
  6. Return browned koftas to the sauce, nestle gently. Cover and simmer on low heat for 15 minutes, stirring occasionally. Add water if sauce thickens too much.
  7. While curry simmers, combine Greek yoghurt, chopped mint, lemon juice, ground cumin (if using), and salt in a small bowl. Stir well and refrigerate until serving.
  8. Taste curry and adjust seasoning if needed. Serve hot over rice or warm flatbreads with a generous dollop of mint yoghurt sauce on the side.

Notes

Do not overwork the meat to keep koftas tender. Browning koftas before simmering adds flavor and texture. Use fresh mint in yoghurt sauce for best flavor. Mint yoghurt sauce should be made just before serving or kept chilled. You can bake koftas at 400°F for 15-20 minutes as a lighter alternative. Leftovers keep well refrigerated for 3 days or frozen for 2 months (without yoghurt sauce).

Nutrition

Keywords: lamb kofta, curry, mint yoghurt sauce, easy dinner, comfort food, spicy, savory, weeknight meal

Find it online: https://emacrave.com/flavorful-lamb-kofta-curry-recipe-with-easy-mint-yoghurt-sauce/