Ingredients for Lamb Kofta Curry
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lamb Kofta Curry? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lamb Kofta Curry
- In a large bowl, combine 500g ground lamb, 1 large egg, 1 finely chopped medium onion, 2 tablespoons of your favorite curry paste (e.g., Patak's Rogan Josh), 3 tablespoons chopped fresh coriander, and 1 minced clove of garlic.
- Gently mix the ingredients until just combined. Be careful not to overmix, as this can make the koftas tough.
- Roll the mixture into small meatballs (approximately 2-3cm in diameter).
- Heat 1 tablespoon of vegetable oil in a large non-stick frying pan over medium heat. Cook the meatballs in batches until golden brown on all sides. Remove from the pan and set aside.
- In the same pan, sauté 1 finely chopped medium onion and 1 minced clove of garlic until softened (about 3-5 minutes).
- Add the remaining 2 tablespoons of curry paste and cook for 1 minute, stirring constantly, to release the aroma.
- Pour in 1 cup of water and 1 (400g) can of diced tomatoes. Bring to a simmer.
- Reduce heat to low, and simmer for 5 minutes.
- Add the cooked meatballs and any accumulated juices to the sauce. Gently stir to combine.
- Continue to simmer until the meatballs are cooked through and the sauce has thickened (about 10-15 minutes).
- Serve hot with steamed rice or mashed potatoes, garnished with fresh coriander.
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
24g
Fat
139g
Carbs
9g
