Lamb kofta curry

I used to travel to India a lot for my job, and am a big fan of the food, both authentic and Anglicised versions. This curry was one I discovered not there but here, while trying to find an economical lamb dish as the price of lamb sky-rocketed a few years ago. I serve it often to guests and although I always think I have made too much, I am always wrong!

The picture has some spinach stirred through it for an extra veg portion – you can add whatever quick cook veg you like.

When we send this as a full recipe the meatballs are pre-made by us they are only slightly spiced so that if you want to tone the dish down you can- chilli is a very personal thing I think. We have included how to make them here for you so you will know for next time (believe me … there will be one!)

Recipe – serves 2

  • 1 portion of Kotfa Meatballs (to make your own see below)
  • 1 onion, roughly chopped
  • 1 garlic clove, finely chopped
  • 2cm chunk fresh root ginger, peeled and finely chopped
  • ½-1 tsp hot chilli powder
  • 1 heaped tsp garam masala
  • 2/3 tomatoes, roughly chopped
  • 200ml stock (made with ½ stock cube)
  • 1 cinnamon stick
  • 1 bay leaf
  • Fresh natural yoghurt to serve
  • Fresh coriander to serve
  • Basmati rice
  1. Heat some oil in a pan and fry off the onions for a couple of minutes until they start to soften
  2. Add the garlic, ginger and ground spices and combine for another couple of minutes.
  3. Add tomatoes, stock, cinnamon and bay leaf and bring back to the boil
  4. Simmer for 10 minutes with the lid on until the tomatoes have broken down. Remove the cinnamon stick and bay leaf and use a stick blender (or jug blender) to blitz the sauce (don’t worry if you don’t have either – your sauce will still be delicious)
  5. Cook the rice according to instructions. Once cooked leave lid on to retain heat.
  6. Add your meatballs to the tomato sauce carefully and ensure they are all submerged (add a little boiling water if you need to to achieve this).
  7. Bring the mixture back to the boil and simmer for 20-25 minutes until the sauce has thickened and the meatballs are cooked.
  8. Serve with the rice, yoghurt and chopped fresh coriander.

For the meatballs – blitz everything apart from the lamb in a food processor to a paste, season and then combine with the lamb. Leave for the flavours to combine for at least an hour (up to 1 day) and then form into walnut sized balls by rolling between your hands. This is the ingredients list for the meatballs you will get in your delivery.

  • 250g minced lamb
  • ¼ onion, roughly chopped
  • 1cm chunk fresh root ginger, peeled and roughly chopped
  • 1 garlic clove, crushed
  • ½ tsp garam masala
  • pinch hot chilli powder
  • 1 tsp tomato purée
  • 1 heaped tbsp fresh coriander leaves, chopped


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