Lamb Kofta Curry

  • 04 Aug - 10 Aug, 2018
  • Mag The Weekly
  • Cookery

For kofta:

· 800g lamb mince

· 2tsp ground cumin

· 1tsp ground coriander

· 2tsp ginger, minced

· 2tsp garlic, minced

· 2tsp salt

For cashew nut paste:

· ½ cup cashew nuts

· ½ cup milk

· Water as needed

For curry:

· 2tbsp vegetable oil

· 1 onion, finely diced

· 4 cloves garlic, finely chopped

· Ginger, finely chopped

· 1tsp cumin seeds

· 1tsp ground coriander

· ½ tsp ground turmeric

· ½ tsp garam masala

· ½ tsp chilli powder (optional)

· 800g canned, diced tomatoes

· ½ cup yogurt

· ½ bunch mint leaves, to garnish


Work the kofta mixture with your hands for about three minutes to develop the protein in the meat, which will make the mixture stay together. Roll into lime-size balls and refrigerate for an hour, to allow it to marinate. For the cashew nut paste, simmer cashew nuts, milk and water on medium heat for 10 minutes. Remove from heat and purée to make a smooth paste, set aside.

Heat a large pan over medium heat, add one tablespoon of oil. When hot, add onion and cook until soft; add in garlic and ginger, and cook for a further two minutes, stirring occasionally. Add all the spices and sauté for two more minutes. Add tomatoes, stir well and blend to purée, then set aside. Heat remaining oil in the same pan over medium heat, add kofta balls and cook until golden and caramelised on each side. Add tomato mixture and simmer for 10-15 minutes, stirring and turning kofta balls occasionally to ensure even cooking. Add cashew nut purée and yogurt, and stir. Simmer until the curry thickens. Garnish with mint and serve with steamed rice.