Olive Magazine
Kofta Curry Recipe

Kofta curry

Published: April 24, 2019 at 4:24 pm
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  • Preparation and cooking time
    • Total time
    • + chilling
  • Easy
  • Serves 4

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

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal499
fat15.9g
saturates5.5g
carbs55.6g
sugars6.2g
fibre2.9g
high inprotein31.9g
low insalt0.2g
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*This recipe is gluten-free according to industry standards

Ingredients

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

KOFTAS

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

Method

  • 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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