Kofta Curry

Prep time: 20 mins

Cook time: 50 mins

Serves 4-5


For the Kofta (meatballs)

  • 500g lamb mince
  • 1 onion, diced
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1/2 pack Najma’s Kofta Spices
  • 1-2 chillies, finely chopped (optional)
  • Fresh coriander leaves, chopped

For the Sauce

  • 2-3 tbsp oil
  • 1 large onion, finely sliced
  • 200 g chopped tin tomatoes
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1/2 pack Najma’s Kofta Spices
  • 2 tbsp natural yogurt, whisked
  • Approx. 1 cup water (240 ml)


  1. Combine all the kofta ingredients and prepare 15-20 meatballs and set aside.
  2. Heat the oil in large pan and cook the onions over a medium heat until browned (about 10-12 minutes). Add the garlic and ginger and stir well.
  3. Stir in the remaining kofta spices and cook for 1-2 mins, adding 1 quarter cup (60 ml) water to prevent the spices from burning.
  4. Stir in the tomatoes, cover and cook until the oil separates from the spices.
  5. Remove from the heat and gradually stir in the yogurt. then return the pan to the heat ans simmer until the sauce thickens slightly.
  6. Stir well then gently add the meatballs to the gravy and simmer uncovered for about 10 mins.
  7. Gently rotate the meatballs to allow even cooking. Cover and cook for another 15-20 mins (until meatballs are cooked through.

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