Lamb Koftas in a Creamy Curry Sauce
Bring a taste of the Middle East to your family table with delicious, juicy lamb koftas in a creamy curried sauce. Serve with flatbreads and fresh crunchy toppings for contrast. If you’re making this for kids, you can omit the chillies.
Feeds
6People
Preparation time
45Min.
easy
Ingredients
- For the lamb koftas:
- 30 ml (2 Tbsp) vegetable oil
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 30 ml (2 Tbsp) Rajah Hot Curry Powder
- 1 kg lamb mince
- a generous handful of fresh coriander and mint, finely chopped
- salt and pepper, to taste
- flat breads, to serve
- extra coriander, to serve
- chopped tomatoes, to serve
- pickled red onion, to serve (optional)
- For the curry sauce:
- 30 ml (2 Tbsp) vegetable oil or olive oil
- 1 onion, finely chopped
- 15 ml (1 Tbsp) grated fresh ginger
- 4 cloves garlic, finely chopped
- 30 ml (2 Tbsp) Rajah Mild & Spicy Curry Powder
- 1 x 410 g tin chopped tomatoes
- 1 x 400 ml tin coconut milk (or fresh dairy cream)
- a handful of chopped fresh coriander
- 1 fresh chilli, finely chopped (optional)
Preparation method
- For the lamb koftas:
- Heat the oil in a pan and add the onion. Cook the onion low and slow for about 10 minutes, or until golden.
- Add the garlic and the Rajah Hot Curry Powder and cook for another minute or so. Set aside to cool.
- Place the lamb mince in a big bowl. Add the cooked onion mixture and the fresh coriander and mint, and mix well. Season to taste with salt and pepper.
- Roll the mixture into small oblong meatballs and carefully thread a wooden or metal skewer through the centre of each oblong. Set aside.
- For the curry sauce:
- In the same pan you used earlier, heat the oil and cook the onion until soft. Add the ginger and garlic and cook for another 2 minutes.
- Stir in the Rajah Mild and Spicy Curry Powder and cook for a further minute. Now add the tinned tomatoes and fresh chilli, if using, and simmer for 10 minutes.
- Add the coconut milk (or fresh cream) and coriander, then season well.
- Heat a large non-stick pan, add a splash of vegetable oil and cook the koftas for about 3 minutes on each side, or until golden and cooked to your liking (they can still be a little pink in the centre).
- Serve the kofta on top of the sauce, with flatbreads on the side, and a topping of coriander, tomato and red onion.
Nutrition
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