Kofta Curry Recipe

Kofta curry

  • serves 4
  • Easy

Spice up your midweek meal with our homemade lamb koftas nestled in a fragrant curry. Served with rice for a hearty meal for four


*This recipe is gluten-free according to industry standards



  • onion 1, roughly chopped
  • garlic 2 cloves
  • ginger a thumb-sized piece, roughly chopped
  • vegetable oil 2 tsp
  • ground cumin 1 tsp
  • ground turmeric 1 tsp
  • ground coriander 1 tsp
  • basmati rice 240g
  • chopped tomatoes 400g tin
  • lemon ½, juiced
  • coriander ½ a small bunch, leaves picked


  • lean lamb mince 500g
  • cumin seeds 2 tsp, toasted and ground
  • garam masala 1 tsp
  • coriander ½ a small bunch, stalks finely chopped


  • Step 1

    Tip the kofta ingredients into a bowl with some seasoning, mix well, then form into 16 balls. Chill for 30 minutes.

  • Step 2

    Put the onion, garlic and ginger into a blender or small food processor and whizz until completely smooth.

  • Step 3

    Heat the vegetable oil in a large, deep frying pan, fry the kofta all over until caramelised, then scoop out onto a plate. Tip the onion mixture into the pan with some seasoning and cook very gently for 10 minutes, adding a little water if it begins to stick. Add the spices to the pan and cook for 2 minutes.

  • Step 4

    Put the rice into a pan with 480ml of water and a pinch of salt. Bring to the boil for 1 minute then put on a tight-fitting lid, simmer for 9 minutes and allow to steam off the heat for 10 minutes.

  • Step 5

    Tip the chopped tomatoes into the blender (no need to wash after blending the onions), whizz until smooth, then tip into the pan with 200ml of water.

  • Step 6

    Add the koftas to the pan, with any resting juices, and simmer, turning once, for 15 minutes. Season and add the lemon juice and coriander, then serve with the rice.

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Nutritional Information

  • Kcals 499
  • Fat 15.9g
  • Saturates 5.5g
  • Carbs 55.6g
  • Sugars 6.2g
  • Fibre 2.9g
  • Protein 31.9g
  • Salt 0.2g