Quick Lamb Kofta Curry

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Our quick lamb kofta curry with cheat-y sag aloo is just delicious, it’s easy to make and tastes just so good. 

Lamb Kofta Curry Ingredients

• 500g lamb mince

• 1 tsp fennel seeds

• 1 tsp cumin seeds

• 2 cloves garlic – finely chopped

• pinch of sea salt

• 1 tbs sunflower oil

• 1 large onion – chopped

• 1 tbs medium curry powder

• 1 tsp turmeric

• 2 tins tomatoes

• 1 tbs sunflower oil

• 1 onion – sliced

• 1 green chilli – sliced

• 750g new potatoes – chopped into bitesize pieces

• 2 tsp garam masala

• 100g fresh baby spinach

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How To Make Lamb Kofta Curry

• Make the meatballs

• Heat the oven to 200C.

• Gently warm the fennel and cumin seeds in a dry frying pan until they start to smell fragrant, then grind them up using a pestle and mortar.

• Tip the lamb mince, ground spices, chopped garlic and salt into a bowl and mix everything together using your hands. Mould the meat into 20 ping pong sized balls and place into a roasting tin.

• Cook the meatballs in the oven for around 20 minutes until the meatballs are cooked through.

• Whilst the meatballs cook, put together the curry sauce and saag aloo.

• Make the curry sauce

• Add the sunflower oil to a saucepan, gently fry the onions with the curry powder and turmeric for 5 minutes until they soften.

• Add the tinned tomatoes and season with a pinch of salt.

• Bring the curry sauce to the boil and then simmer gently over a low heat whilst the meatballs cook.

• When the meatballs are cooked through, tip them into the curry sauce and keep it warm until everything is ready to serve.

• Make the saag aloo

• Boil the potatoes in salted water for around 7 minutes until they’re tender.

• Whilst the potatoes boil, add a splash of sunflower oil to a frying pan and fry the sliced onion and chilli with the garam masala. When the potatoes are cooked, drain them and tip them into the pan with the onions and chillies – mix well to coat everything.

• Tip in the spinach and let it wilt amongst the potatoes. Stir well to mix everything together.

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Make Lamb Kofta Curry Your Way

• Add in some more veggies – try adding lentils, chickpeas or chunkily chopped aubergines to the curry sauce. 

• Use turkey mince instead of lamb mince. 

• Go spicier with a hotter curry powder or paste.

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How To Serve Lamb Kofta Curry

• Delicious served with a side of saag aloo and some mint raita.

• Try serving on a bed of freshly cooked rice. 

• Add in a side of poppadoms or naan bread. 

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Yield: Serves 4

Lamb Kofta Curry

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Quick Lamb Kofta Curry
Quick cheat-y delicious curry

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 500g lamb mince
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 2 cloves garlic - finely chopped
• pinch of sea salt
• 1 tbs sunflower oil
• 1 large onion - chopped
• 1 tbs medium curry powder
• 1 tsp turmeric
• 2 tins tomatoes
• 1 tbs sunflower oil
• 1 onion - sliced
• 1 green chilli - sliced
• 750g new potatoes - chopped into bitesize pieces
• 2 tsp garam masala
• 100g fresh baby spinach

Instructions

1. Make the meatballs
2. Heat the oven to 200C.
3. Gently warm the fennel and cumin seeds in a dry frying pan until they start to smell fragrant, then grind them up using a pestle and mortar.
4. Tip the lamb mince, ground spices, chopped garlic and salt into a bowl and mix everything together using your hands.
5. Mould the meat into 20 ping pong sized balls and place into a roasting tin.
6. Cook the meatballs in the oven for around 20 minutes until the meatballs are cooked through.
7. Whilst the meatballs cook, put together the curry sauce and saag aloo.
8. Make the curry sauce
9. Add the sunflower oil to a saucepan, gently fry the onions with the curry powder and turmeric for 5 minutes until they soften.
10. Add the tinned tomatoes and season with a pinch of salt.
11. Bring the curry sauce to the boil and then simmer gently over a low heat whilst the meatballs cook.
12. When the meatballs are cooked through, tip them into the curry sauce and keep it warm until everything is ready to serve.
13. Make the saag aloo
14. Boil the potatoes in salted water for around 7 minutes until they're tender.
15. Whilst the potatoes boil, add a splash of sunflower oil to a frying pan and fry the sliced onion and chilli with the garam masala.
16. When the potatoes are cooked, drain them and tip them into the pan with the onions and chillies - mix well to coat everything.
17. Tip in the spinach and let it wilt amongst the potatoes. Stir well to mix everything together.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 739Total Fat: 39gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 146mgSodium: 196mgCarbohydrates: 52gFiber: 8gSugar: 7gProtein: 46g

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