Craving something bold and spice-laced to shake up your dinner routine? This Lamb Kofta Curry delivers tender, perfectly seasoned koftas simmered in a richly aromatic sauce that’s layered with warmth and depth.
Finished with a cool swirl of mint yoghurt, it brings a silky, creamy contrast that lifts and balances the spices beautifully.
It’s hearty, fragrant, and just indulgent enough to feel special — the kind of dish that turns an ordinary evening into something worth lingering over.
Prepare
Cook
Serving
Ingredients
For the Koftas
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500g (18oz) lean lamb mince (10% fat)
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1 large egg
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1 small onion, very finely chopped
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1 teaspoon minced garlic (or 1 fresh clove, crushed)
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Salt and freshly ground black pepper
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Low-calorie cooking spray
For the Curry Sauce
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2 onions, finely chopped
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2 teaspoons minced garlic
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2 teaspoons freshly grated ginger
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100g (3.5oz) courgette (zucchini), finely diced
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2 teaspoons ground cumin
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2 teaspoons ground coriander
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1 teaspoon hot chilli powder
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1 teaspoon paprika
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1 teaspoon garam masala
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½ teaspoon turmeric
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¼ teaspoon ground cloves
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¼ teaspoon ground cinnamon
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5 green cardamom pods, lightly crushed
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1 bay leaf
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2 tablespoons tomato paste
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480ml (2 cups) chicken stock
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1 teaspoon granulated sweetener
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Salt and freshly ground black pepper, to taste
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Low-calorie cooking spray
For the Mint Yoghurt
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150ml fat-free plain natural yoghurt
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1 tablespoon mango chutney
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2 teaspoons cornstarch
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1½ tablespoons fresh mint, finely chopped
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1 teaspoon lemon juice
Method
Make the Mint Yoghurt
In a small bowl, combine the yoghurt, mango chutney, cornstarch, fresh mint, and lemon juice. Stir until smooth and set aside. This will be your cooling, creamy finish later.
Prepare the Koftas
Lightly spray a large, deep frying pan with low-calorie cooking spray and place over medium heat.
Add the chopped onion and garlic, cooking until softened and lightly golden. Remove from the pan and allow to cool slightly.
In a large bowl, add the lamb mince and season generously with salt and black pepper. Mix in the egg and the cooled onion-garlic mixture until fully combined.
Shape the mixture into 16 evenly sized meatballs.
Spray the pan again and brown the koftas on all sides until nicely sealed. You’re not fully cooking them at this stage — just building flavour. Remove and set aside.
Build the Curry Sauce
Spray the same pan once more and add the onions, garlic, and ginger. Cook for about 5 minutes until softened and fragrant. Stir in the diced courgette and cook for a further couple of minutes.
Add all the ground spices (except the cardamom pods and bay leaf) and fry gently for about a minute to release their aroma — keep stirring so they don’t catch.
Stir in the tomato paste and sweetener, then pour in the stock. Drop in the cardamom pods and bay leaf. Bring everything to a gentle boil, then reduce to a simmer for 5 minutes.
Now stir in the prepared mint yoghurt mixture until fully incorporated. The sauce will begin to turn silky and lightly creamy.
Return the koftas to the pan, cover with a lid, and simmer gently for 12–15 minutes, until the meatballs are cooked through and the sauce has thickened to a rich, velvety finish.
Taste and adjust seasoning with salt and black pepper as needed.
Serve hot — ideally with fluffy rice or warm naan — and prepare for serious curry-night satisfaction.
Helpful Tips
Sit back, eat and enjoy!
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Spiced Lamb Kofta Curry with Cooling Mint Yoghurt
Ingredients
Method
-
In a small bowl, combine the yoghurt, mango chutney, cornstarch, fresh mint, and lemon juice. Stir until smooth and set aside. This will be your cooling, creamy finish later.
-
Lightly spray a large, deep frying pan with low-calorie cooking spray and place over medium heat.
Add the chopped onion and garlic, cooking until softened and lightly golden. Remove from the pan and allow to cool slightly.
In a large bowl, add the lamb mince and season generously with salt and black pepper. Mix in the egg and the cooled onion-garlic mixture until fully combined.
Shape the mixture into 16 evenly sized meatballs.
Spray the pan again and brown the koftas on all sides until nicely sealed. You’re not fully cooking them at this stage — just building flavour. Remove and set aside.
-
Spray the same pan once more and add the onions, garlic, and ginger. Cook for about 5 minutes until softened and fragrant. Stir in the diced courgette and cook for a further couple of minutes.
Add all the ground spices (except the cardamom pods and bay leaf) and fry gently for about a minute to release their aroma — keep stirring so they don’t catch.
Stir in the tomato paste and sweetener, then pour in the stock. Drop in the cardamom pods and bay leaf. Bring everything to a gentle boil, then reduce to a simmer for 5 minutes.
Now stir in the prepared mint yoghurt mixture until fully incorporated. The sauce will begin to turn silky and lightly creamy.
Return the koftas to the pan, cover with a lid, and simmer gently for 12–15 minutes, until the meatballs are cooked through and the sauce has thickened to a rich, velvety finish.
Taste and adjust seasoning with salt and black pepper as needed.
Serve hot — ideally with fluffy rice or warm naan — and prepare for serious curry-night satisfaction.
Notes
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