Indian Spiced Lamb Kofta in Tomato Curry

About This Recipe

Kofta curry is a well-loved North Indian dish where spiced ground meat (traditionally lamb or mutton) is shaped into meatballs, lightly fried or simmered directly, and finished in a rich tomato-onion gravy. This version balances the gravy's heat with a spoonful of jaggery, an unrefined cane sugar that rounds out the tomato's acidity -- a technique common in Punjabi and Mughlai-style home cooking. The key technique is keeping the koftas tender: overworking the meat mixture makes them dense, so it's mixed just until combined and shaped gently. Searing them briefly before they finish cooking in the gravy locks in a browned crust without drying out the interior, since they'll continue cooking gently as the sauce simmers. Served with basmati rice or naan, this dish rewards a slow-cooked gravy -- the onions and tomatoes need real time on the stove to break down into a glossy, deeply flavored sauce rather than tasting raw and thin.

Ingredients

Serves 4

• 500 gground lamb
• 1small onion(grated and squeezed dry)
• 2 clovesgarlic(minced)
• 1 tspgaram masala
• 0.5 tspred chile powder
• 2 tbspcilantro(chopped)
• 3 tbspoil
• 2onions(finely chopped, for the gravy)
• 1 tbspginger-garlic paste
• 1 tspcumin seeds
• 1 cancrushed tomatoes(400g)
• 1 tspturmeric
• 1 tbspjaggery(or brown sugar)
• 1 cupwater
• 1 tspsalt

Instructions

1. 1

   Mix and shape the koftas

   Gently combine lamb, grated onion, garlic, garam masala, chile powder, and cilantro until just mixed. Shape into 16 small meatballs, handling minimally.

2. 2

   Sear the koftas

   Heat 1 tbsp oil in a skillet over medium-high. Sear koftas 3-4 minutes, turning to brown all sides. They don't need to cook through yet. Remove and set aside.

3. 3

   Build the gravy base

   In the same pan, heat remaining oil, add cumin seeds until sizzling, then add chopped onions and cook 10 minutes until golden.

4. 4

   Add aromatics and tomato

   Stir in ginger-garlic paste, cook 1 minute, then add crushed tomatoes and turmeric. Simmer 12-15 minutes until the oil begins to separate at the edges.

5. 5

   Simmer the koftas in gravy

   Stir in jaggery, water, and salt. Return koftas to the pan, cover, and simmer 15 minutes until cooked through and the gravy has thickened.

6. 6

   Serve

   Garnish with extra cilantro and serve hot with basmati rice or naan.

Variations

• •

  Use ground beef or a beef-pork mix if lamb isn't available, adjusting seasoning slightly to taste.

• •

  Make it creamier by stirring in 2 tbsp of yogurt or cream at the end.

• •

  Add a pinch of kasuri methi (dried fenugreek leaves) crushed over the top before serving for a restaurant-style finish.

Storage

Refrigerate up to 3 days; the flavor improves overnight. Reheat gently on the stovetop, adding a splash of water if the gravy has thickened too much. Freezes well up to 2 months.

Frequently Asked Questions