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 ginger or 2 cloves garlic, minced
  • 1 tsp ginger paste or 1” fresh piece, finely minced
  • 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 in a medium bowl. Mix well with the hand until the ingredients are well blended and bound together. Divide the mixture into approx. 20 meatballs and set aside on a plate/platter.
  2. Heat the oil in large pan and cook the onions over a medium heat until browned (about 10-12 minutes).
  3. Add the garlic and ginger and stir well.
  4. Stir in the remaining kofta spices and cook off until the raw smell no longer remains (1-2 mins). Add 1 quarter cup (60 ml) water to prevent the spices from burning.
  5. Stir in the tomatoes. Cover and cook for 5-6 minutes until softened. Stir to ensure the spices do not stick to the bottom of the pan and cook until the oil separates from the spices.
  6. Remove from the heat and gradually stir in the yogurt until it is well blended in.
  7. Return the pan to the heat, add the remaining water and bring to boil. Lower the heat and simmer until thickens again slightly.
  8. Stir well again from the bottom to prevent the spices from sticking. Then gently add the meatballs to the gravy and simmer uncovered for about 10 mins.
  9. Gently rotate the meatballs without breaking to allow even cooking. Cover and cook for another 10-15 mins or until the meatballs are cooked through (no longer pink inside).
  10. Remove from the heat and garnish with coriander just before serving.

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