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Ellie Cresswell

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For the Koftas
  • 500 g lean lamb mince (10% fat)
  • 1 large egg
  • 1 small onion finally chopped
  • 1 tsp minced garlic or 1 fresh clove, crushed
  • Salt and freshly ground black pepper
  • Low-calorie cooking spray
For the Curry Sauce
  • 2 onions finely chopped
  • 2 tsp minced garlic
  • 2 tsp freshly grated ginger
  • 100 g courgette (zucchini) finely diced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp hot chilli powder
  • 1 tsp paprika
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cinnamon
  • 5 green cardamom pods lightly crushed
  • 1 bay leaf
  • 2 tbsp tomato paste
  • 480 ml chicken stock
  • 1 tsp granulated sweetener
  • Salt and freshly ground black pepper to taste
  • Low-calorie cooking spray
For the Mint Yoghurt
  • 150 ml fat-free plain natural yoghurt
  • 1 tbsp mango chutney
  • 2 tsp cornstarch
  • 1 1/2 tbsp fresh mint finely chopped
  • 1 tsp lemon juice

Method
 

Make the Mint Yoghurt
  1. 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
  1. 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
  1. 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

Sit back, eat and enjoy!