Kashmiri Kofta Curry Recipe

Kashmiri Kofta Curry Recipes

Ingredients :

500g (1 lb) lean minced lamb

1 tbsp peeled and grated fresh root ginger

1 large red chili, deseeded and very finely chopped

2 tbsp chopped coriander leaves

1 tbsp garam masala

1.5 tsp salt

1/4 tsp pepper

3 tbsp vegetable oil

150ml (1/4 pint) natural yogurt

1 tsp palm sugar or soft brown sugar

1/2 tsp chili powder

300ml (1/2 pint) water


To garnish -

pinch of ground cardamom

sprigs of coriander


To serve -

nanns or parathas

Method :

To make the lamb meatballs, place the lamb, ginger, red chili, coriander, 1 tsp of the garam masala, 1 tsp of the salt and the pepper in a bowl. Mix thoroughly, then divide the mixture into 16 and shape each portion into a small meatball.

Heat the oil in a heavy-based frying pan, add the meatballs and fry over a gentle heat for 5 minutes, turning occasionally, to seal them. Using a slotted spoon, transfer the meatballs to a saucepan.

In a jug, mix together the yogurt, sugar, chili powder, the remaining garam masala and salt and the measured water. Pour the yogurt mixture over the meatballs, then cook the curry, uncovered, over a medium heat for 10 minutes, or until the meatballs are cooked and most of the liquid has been absorbed, leaving just a little sauce.

Garnish with ground cardamom and coriander sprigs and serve hot with nanns or parathas.

Serves 4

A fragrant meatball curry that has a creamy flavor and just a hint of heat. You can make the meatballs in advance to save time.

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