Lamb Kofta Curry

This is a great quick and easy curry. Whilst it does not have the depth of flavour you would normally get from a curry that has simmered away for hrs on the stove, it passes the test for a quick and tasty midweek meal. I doubled the recipe and had plenty leftover to freeze for another night.

2 cloves garlic
1 long green chilli
1 tablespoon grated ginger
2 eschalots
3 tsp fennel seeds, toasted
1/3 cup desiccated coconut
400g minced lamb
1tbs sunflower oil
3 tsp Garam masala
1 tsp turmeric
1/2 cup Water
2 tins tomatoes
Salt and pepper
Plain yoghurt

Whiz garlic, chilli, 3 tsps of the ginger and 1 eschalot up in a food processor or thermomix until very finely chopped. Transfer to a bowl.

ginger etc paste

Roast and pound fennel seeds in a mortar and pestle until finely ground, then add to the bowl with the chilli etc, the coconut and the lamb. Mix well and season.

meat mix

Using a tablespoon of mixture roll into 20 balls and chill for 5 minutes.

Finely chop remaining eschalots. Heat oil in a pan over medium high heat. Add eschalot, garam masala, turmeric and remaining 1 tsp of ginger and cook stirring until fragrant.

spices in pan spices cooking

Add tomatoes and water and bring to simmer then add meatballs and coat in sauce. Cook for 15 minutes or until thickened and meat is cooked through.

sauce no meat sauce and meat

Serve with chutney, yoghurt and rice.


The Joy Girls xx

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