Lamb kofta curry
Serves: 8
Prep time: 30 minsTotal time: 
Recipe photograph by Dan Jones
Lamb kofta curry
Serves: 8
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
359Kcal
Fat
23gr
Saturates
9gr
Carbs
11gr
Sugars
8gr
Fibre
3gr
Protein
27gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 3 tbsp oil
- 1 tbsp cumin seeds
- 4 tbsp tomato purée
- 2 x 390g cartons chopped tomatoes
- 500ml vegetable stock
- 2 x 500g packs lamb mince
For the spice paste
- 3 medium onions, roughly chopped
- 2 green chillies, roughly chopped (remove the seeds if you prefer)
- 1 x 31g pack coriander, roughly chopped
- 6 garlic cloves, peeled
- 7.5cm piece root ginger, roughly chopped
- 2 tbsp garam masala
- 1 tsp turmeric
Step by step
Get ahead
The kofta curry can be frozen for up to 3 months. Defrost for 24 hours in the fridge or 8-10 hours at room temperature.
- Put all the ingredients for the spice paste in a food processor with 2 tablespoons water and process until finely chopped. Or chop the onions, chillies, coriander, garlic and ginger finely by hand and combine with the spices in a bowl (you won't need the water then).
- Heat the oil in a large casserole and tip in two-thirds of the spice paste. Cook gently, stirring for 5 minutes, then add the cumin seeds and tomato purée; cook for 2-3 minutes, stirring. Tip in the tomatoes, add the stock and some seasoning. Bring to the boil and simmer for 10 minutes, uncovered.
- Meanwhile, combine the rest of the spice paste with the lamb mince. Shape into 48 small meatballs.
- Slide the meatballs into the sauce and mix in gently. Simmer, partially covered for 20 minutes, stirring once or twice. Cool, skim off any excess fat then divide into portions and freeze in airtight containers.
