Search by recipe name, ingredient, category or feature.
Spiced Lamb Kofta Curry with Cooling Mint Yoghurt
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.
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.
A few details make all the difference
01
Let the Onion & Garlic Cool Before Mixing
Mixing hot onions and garlic straight into the lamb can make the mixture soft and harder to shape. Allow them to cool for 5-10 minutes before combining with the mince and egg. This helps the koftas hold their shape and gives a firmer texture.
02
Shape Even-Sized Koftas
Use a small scoop or weigh portions if possible so all 16 koftas are roughly the same size. Uniform koftas cook evenly and remain juicy throughout without some becoming overcooked while others are underdone.
03
Brown for Flavour, Not Full Cooking
When sealing the koftas, focus on achieving a deep golden-brown crust on all sides rather than cooking them through. The caramelisation creates rich flavour, while the final simmer in the curry sauce keeps the meat tender and allows the spices to penetrate the koftas.
Why this recipe works
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.
Cook’s notes
Don't Overwork the Mince
Mix the lamb just until everything is combined. Overmixing can make the koftas dense and firm rather than tender and juicy.
Use Full-Fat Greek Yoghurt
For the creamiest sauce, full-fat Greek yoghurt works best. It is less likely to split when added to the hot curry and creates a luxuriously silky finish.
Toast the Spices Gently
Don't rush this step. Frying the spices for 30-60 seconds before adding the liquid helps unlock their full flavour and gives the curry a deeper, more authentic taste.
Simmer Gently
Once the koftas are back in the sauce, keep the heat low. A vigorous boil can cause the koftas to toughen and may make the yoghurt sauce separate.
Fresh Mint Makes a Difference
If your mint yoghurt mixture uses fresh mint, chop it finely just before adding. Freshly cut mint delivers a brighter flavour than mint that has been sitting for a while.
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.
Cook’s notes
Don't Overwork the Mince: Mix the lamb just until everything is combined. Overmixing can make the koftas dense and firm rather than tender and juicy.
Use Full-Fat Greek Yoghurt: For the creamiest sauce, full-fat Greek yoghurt works best. It is less likely to split when added to the hot curry and creates a luxuriously silky finish.
Toast the Spices Gently: Don't rush this step. Frying the spices for 30-60 seconds before adding the liquid helps unlock their full flavour and gives the curry a deeper, more authentic taste.
Simmer Gently: Once the koftas are back in the sauce, keep the heat low. A vigorous boil can cause the koftas to toughen and may make the yoghurt sauce separate.
Fresh Mint Makes a Difference: If your mint yoghurt mixture uses fresh mint, chop it finely just before adding. Freshly cut mint delivers a brighter flavour than mint that has been sitting for a while.
Cooking mode
Spiced Lamb Kofta Curry with Cooling Mint Yoghurt
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.
A letter from table number seven
Something delicious for the weekend.
Seasonal recipes and stories, delivered occasionally.
error: Content is protected !!
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.
