An easy and flavoursome curry made from lamb mince and lentil koftas cooked in a homemade sauce made from coconut milk, canned tomatoes, spring onion, Greek yoghurt, turmeric and curry paste.
We love this Lamb Kofta Curry in our house. There's enough flavour to make it interesting for the adults, yet it's gentle enough for the kids to enjoy too. Lamb mince is key to the flavour of the meal. The fat content helps to caramelise the koftas in the pan before adding the sauce in. Like with many curries, this curry tastes even better as leftovers the next day.
If you like the flavour of this curry, you will also love my Haloumi Curry which uses a similar method to make the curry sauce.
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Ingredient notes:
- Mince: This recipe calls for lamb mince. Lamb mince has so much flavour and goes so well with the curry sauce.
- Curry paste: I use yellow curry paste for most of my family curries. It's the most mild of the curry pastes.
- Coriander: Feel free to leave this out if you don't like coriander! If you are a fan, a good trick is to add the coriander stalks to the curry sauce when you blend it. Then use the leaves to garnish at the end.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Place all of the curry sauce ingredients into a blender. Blitz until smooth then set aside. In a large bowl, add the lamb mince, drained lentils, garam masala and seasoning. Use your hands to mix the ingredients until completely combined.
Grab about 2 tablespoons of the lamb mixture in your hand and roll them into a torpedo shape. I get about 24 koftas.
Place a large, non-stick frying pan over a medium-high heat and add the oil. Once hot, tip all the koftas into the pan and spread them out to cook evenly. Fry the koftas until golden brown on all sides, scraping the bottom of the pan as you cook.
Pour the curry sauce into the pan. Reduce the pan to a medium heat, then simmer for 15-20 minutes until the sauce thickens up and darkens in colour. Gently scrape the bottom of the pan occasionally to prevent sticking.
Serve the lamb koftas with freshly steamed rice and optional coriander or parsley.
Recipe FAQs:
I love the flavour of the lamb mince in this recipe. If you can't find it in the supermarket, or if you don't like it, you could substitute it for beef or pork mince. Or use a combination of two different types of mince.
Absolutely. I often add in a handful or two of baby spinach in the final stages of cooking. You could also add green beans or mushrooms if you like.
Storage:
Store any leftover lamb kofta curry in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave until piping hot.
This curry can also be frozen. Store in an airtight container in the freezer for up to three months. Defrost completely before reheating.
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Lamb Kofta Curry
An easy and delicious family-friendly curry made from lamb and lentil koftas cooked in a sauce made from canned tomatoes, coconut milk and Greek yoghurt.
Ingredients
Curry sauce
- 400g can chopped tomatoes
- 400ml can coconut milk
- ¼ cup Greek yoghurt
- 2 spring onions, sliced
- 1 Tbsp honey
- 2 tsp yellow curry paste
- 1 tsp crushed ginger
- 1 tsp turmeric
Koftas
- 500g lamb mince
- 400g can brown lentils, rinsed and drained
- 1 tsp garam masala
- 1 tsp salt
- ¼ tsp cracked black pepper
- 1 Tbsp olive oil
To serve
- Steamed white rice
- Fresh coriander/parsley
Instructions
- Curry sauce: Place all of the curry sauce ingredients into a blender. Blitz until smooth then set aside.
- Koftas: In a large bowl, add the lamb mince, drained lentils, garam masala and seasoning. Use your hands to mix the ingredients until completely combined.
- Grab about 2 tablespoons of the lamb mixture in your hand and roll them into a torpedo shape. I get about 24 koftas.
- Place a large, non-stick frying pan over a medium-high heat and add the oil. Once hot, tip all the koftas into the pan and spread them out to cook evenly. Fry the koftas until golden brown on all sides, scraping the bottom of the pan as you cook.
- Pour the curry sauce into the pan. Reduce the pan to a medium heat, then simmer for 15-20 minutes until the sauce thickens up and darkens in colour. Gently scrape the bottom of the pan occasionally to prevent sticking.
- Serve the lamb koftas with freshly steamed rice and optional coriander or parsley.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 590Total Fat: 37gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 98mgSodium: 596mgCarbohydrates: 30gFiber: 7gSugar: 7gProtein: 35g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Kateryna says
Thanks for the recipe! I didn't have curry paste but just used curry powder and it worked good. Delicious!
VJ cooks says
That's good to know, thanks for the feedback!
Carrie says
This was so yummy. We all enjoyed it. Would be perfect on a winters night.
VJ cooks says
Oh yay, so pleased to hear that. Thanks for the feedback, Carrie.
Rach says
Can I make the prep the lamb kofta the night before ?
VJ cooks says
Absolutely! It will taste even better.