Name: Lamb Kofta Curry with Mint Yoghurt Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Indian
Ingredients: 500g (18oz) 10% fat lean lamb mince; 1 large egg; 1 small onion, finely chopped; Salt and black pepper, to taste; 1 teaspoon minced garlic (or 1 garlic clove); Low calorie spray, for frying; 2 onions, finely chopped; 2 teaspoons minced garlic; 2 teaspoons grated fresh ginger; 100g (3.5oz) courgette (zucchini), finely diced; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon hot chilli powder; 1 teaspoon paprika; 1 teaspoon garam masala; ½ teaspoon turmeric; ¼ teaspoon ground cloves; ¼ teaspoon ground cinnamon; 5 green cardamom pods; 1 bay leaf; 2 tablespoons tomato paste; 480ml (2 cups) chicken stock; 1 teaspoon granulated sweetener; Salt and black pepper, to taste; Low calorie spray, for frying; 150ml fat free plain natural yoghurt; 1 tablespoon mango chutney; 2 teaspoons cornstarch; 1.5 tablespoons fresh finely chopped mint; 1 teaspoon lemon juice

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Introduction

Lamb Kofta Curry with Mint Yoghurt is a flavorful and comforting dish combining tender spiced lamb meatballs in a rich, aromatic curry sauce. Paired with a refreshing mint yoghurt, this recipe offers a perfect balance of heat and coolness, ideal for a satisfying meal any day of the week.

A black cast iron pan filled with about 15 round meatballs covered in a thick, smooth, brown-red sauce that looks rich and creamy. A wooden spoon is scooping one meatball, showing the textured surface of the meat against the shiny sauce. Above the pan is a white bowl full of fresh salad made of bright red tomato chunks, light green cucumber pieces, and thin purple onion slices. Next to it on the left is a white bowl packed with fluffy white rice, all placed on a white marbled surface with a dark blue textured cloth under the pan. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g (18oz) of 10% fat lean lamb mince
1 large egg
1 small onion, finely chopped
Salt and black pepper, to taste
1 teaspoon minced garlic (or 1 garlic clove)
Low calorie spray
2 onions, finely chopped (for curry sauce)
2 teaspoons minced garlic (for curry sauce)
2 teaspoons grated fresh ginger
100g (3.5oz) courgette (zucchini), finely diced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon hot chilli powder
1 teaspoon paprika
1 teaspoon garam masala
½ teaspoon turmeric
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
5 green cardamom pods
1 bay leaf
2 tablespoons tomato paste
480ml (2 cups) chicken stock
1 teaspoon granulated sweetener
150ml fat free plain natural yoghurt (for mint yoghurt)
1 tablespoon mango chutney
2 teaspoons cornstarch
1.5 tablespoons fresh finely chopped mint
1 teaspoon lemon juice

Instructions

Step 1: Prepare the mint yoghurt by combining the yoghurt, mango chutney, cornstarch, chopped mint, and lemon juice in a bowl. Mix well and set aside.
Step 2: Spray a large deep frying pan with low calorie spray. Add the finely chopped onion and minced garlic, frying until golden and softened. Remove from the pan and allow to cool slightly.
Step 3: In a large bowl, add the lamb mince. Season with salt and black pepper, then add the egg and the cooled onion and garlic mixture. Mix thoroughly to combine. Shape the mixture into 16 small meatballs (koftas).
Step 4: Spray the frying pan again with low calorie spray. Brown the koftas on all sides until nicely colored but not fully cooked. Remove from the pan and set aside.
Step 5: Spray the pan once more with low calorie spray. Add the chopped onions, minced garlic, and grated ginger. Cook for about 5 minutes until softened.
Step 6: Add the diced courgette and cook for an additional 2 minutes.
Step 7: Stir in all the ground spices except for the cardamom pods and bay leaf. Fry for one minute, careful not to burn the spices.
Step 8: Add the tomato paste, granulated sweetener, chicken stock, cardamom pods, and bay leaf. Bring to a boil, then reduce heat and simmer for 5 minutes.
Step 9: Stir the prepared mint yoghurt mixture into the curry sauce until evenly combined.
Step 10: Return the browned koftas to the pan, cover with a lid, and simmer gently for 12-15 minutes. The sauce should become thick, creamy, and silky.
Step 11: Taste and adjust seasoning with salt and black pepper as needed. Serve hot and enjoy!

Tips & Variations

For a richer flavor, use lamb mince with slightly higher fat content but drain excess fat after browning if desired.
Substitute chicken stock with vegetable stock for a milder base or to make the dish suitable for pescatarians replacing lamb with firm tofu or chickpeas.
Add a handful of fresh spinach or chopped coriander at the end of cooking for extra color and nutrition.
If you prefer a thicker sauce, simmer uncovered for a few extra minutes to reduce it further.

Storage

Store leftover curry with koftas in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot, stirring occasionally to maintain the silky texture of the sauce. The mint yoghurt is best added fresh when serving, but can be stored separately in the fridge for 1-2 days.

How to Serve

The image shows a bowl with three sections: white rice on the top left, a bright colorful salad on the right side made of chopped green cucumber, red tomato, and purple onion slices, and brownish-orange meatballs covered in thick sauce on the bottom left. Behind this bowl, there is a black pan full of more meatballs with the same thick sauce, and to the left, a wooden bowl with a similar colorful salad. All items rest on a white marbled texture. The rice grains are separate and fluffy, the meatballs look soft with a glossy sauce coating, and the salad pieces are fresh and crisp. A rose gold spoon is placed inside the bowl, resting on the rice. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the lamb kofta curry?

Yes, you can freeze the cooked kofta curry for up to 2 months. Cool completely before transferring to a freezer-safe container. Thaw overnight in the fridge and reheat thoroughly before serving. It’s best to prepare fresh mint yoghurt or add it after reheating.

What can I serve with lamb kofta curry?

This curry pairs well with steamed basmati rice, warm naan bread, or even low-carb alternatives like cauliflower rice. A fresh salad or some roasted vegetables complements the rich flavors nicely.