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Lamb Kofta Curry with Mint Yoghurt Recipe

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★★★★★

4.7 from 83 reviews

This Lamb Kofta Curry with Mint Yoghurt is a flavorful and aromatic dish combining tender spiced lamb meatballs simmered in a rich, creamy sauce infused with warming Indian spices and fresh mint yoghurt. The curry offers a perfect balance of heat, sweetness, and freshness, making it an excellent choice for a hearty and satisfying meal.

Ingredients

Scale

Mint Yoghurt

  • 150ml fat free plain natural yoghurt
  • 1 tablespoon mango chutney
  • 2 teaspoons cornstarch
  • 1.5 tablespoons fresh finely chopped mint
  • 1 teaspoon lemon juice

Kofta Meatballs

  • 500g (18oz) 10% fat lean lamb mince
  • 1 large egg
  • 1 small onion, finely chopped
  • 1 teaspoon minced garlic (or 1 garlic clove)
  • Salt and black pepper to season
  • Low calorie spray (as needed for frying)

Curry Sauce

  • 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 season
  • Low calorie spray (as needed for frying)

Instructions

  1. Prepare Mint Yoghurt: In a bowl, combine fat free yoghurt, mango chutney, cornstarch, finely chopped mint, and lemon juice. Mix well and set aside.
  2. Sauté Onions and Garlic: Heat a large deep frying pan with low calorie spray. Add 2 finely chopped onions and 2 teaspoons minced garlic, frying until golden and softened. Remove from pan and cool slightly.
  3. Make Kofta Meatballs: In a large bowl, add lamb mince, season with salt and black pepper, then add 1 large egg and the sautéed onion and garlic mixture. Mix thoroughly to combine. Form the mixture into 16 evenly sized meatballs.
  4. Brown Meatballs: Spray the frying pan again with low calorie spray. Brown the koftas on all sides until nicely colored. Remove and set aside.
  5. Cook Aromatics and Courgette: Spray the frying pan again. Add 2 finely chopped onions, 2 teaspoons minced garlic, and 2 teaspoons grated ginger, cooking for about 5 minutes until softened. Add the diced courgette and cook for 2 more minutes.
  6. Add Spices: Stir in ground cumin, ground coriander, hot chilli powder, paprika, garam masala, turmeric, ground cloves, and ground cinnamon. Fry for about one minute to release the spices’ aroma, taking care not to burn them.
  7. Add Liquid Ingredients: Stir in tomato paste, granulated sweetener, chicken stock, green cardamom pods, and bay leaf. Bring the mixture to a boil, then reduce heat to simmer for 5 minutes.
  8. Combine Sauce With Mint Yoghurt and Add Meatballs: Mix the prepared mint yoghurt into the sauce until fully blended. Add the browned meatballs back into the pan. Cover with a lid and simmer gently for 12-15 minutes until the sauce thickens to a creamy, silky consistency.
  9. Season Final Taste: Taste the curry and adjust salt and black pepper as needed.
  10. Serve: Remove bay leaf and cardamom pods. Serve the lamb kofta curry hot, garnished with extra mint if desired. Enjoy your delicious meal!

Notes

  • You can substitute lamb mince with beef or chicken if preferred.
  • Adjust the chilli powder quantity to control the heat level in the curry.
  • The mint yoghurt can be prepared in advance and refrigerated.
  • For a richer sauce, replace fat free yoghurt with Greek yoghurt.
  • Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
  • Serve with steamed basmati rice or warm naan bread for a complete meal.

Keywords: Lamb Kofta, Indian Curry, Mint Yoghurt, Spiced Meatballs, Healthy Lamb Recipe, Low Calorie Curry, Indian Spices

Find it online: https://tastybella.com/lamb-kofta-curry-with-mint-yoghurt-recipe/