Hairy Bikers Lamb Kofta Curry Recipe

This Hairy Bikers lamb kofta curry appears in both their Great Curries and Meat Feasts books, and it sits spiced lamb meatballs in a smooth tomato sauce. It serves six at around 310 calories a portion, and the mince needs a chill of one to three hours before you shape it.

What lifts this above a standard meatball curry is that both the meatballs and the sauce get blitzed smooth. The mince is processed with onion, chilli and spices so it holds together without breadcrumbs, while the cooked sauce is puréed before the koftas go in.

The one rule worth following is to drop the raw meatballs straight into the simmering sauce, not fry them first. They poach gently in the sauce so they stay soft and soak up the spice, which is what keeps them tender rather than dense.

Hairy Bikers Lamb Kofta Curry Recipe

Author: Alex Saidani Cooking Method:Simmering Cuisine:British Indian Courses:Main Course

Difficulty:BeginnerPrep time: 25 minutesCook time:1 hour 5 minutesRest time: minutesTotal time:1 hour 30 minutesServings:6 servingsCalories:310 kcal Best Season:Summer

Description

Si and Dave’s lamb kofta curry where spiced minced lamb is blitzed and rolled into 24 meatballs, then poached in a smooth puréed tomato and onion sauce. Chill the mince for at least an hour before shaping so it holds together.

Ingredients

For the Koftas:

• 1 medium onion, roughly chopped
• 2 long green chillies (do not deseed)
• 15g fresh root ginger, peeled and roughly chopped
• 4 garlic cloves, roughly chopped
• 1 tsp flaked sea salt
• 2 tsp garam masala
• ¼ tsp hot chilli powder
• 1 tbsp tomato purée
• 600g lean minced lamb
• 3 heaped tbsp fresh coriander, finely chopped
• Freshly ground black pepper

For the Sauce:

• 3 tbsp ghee or sunflower oil
• 2 medium onions, roughly chopped
• 25g fresh root ginger, peeled and finely chopped
• 4 garlic cloves, finely chopped
• ½ to 1 tsp hot chilli powder
• 1 tbsp garam masala
• 4 ripe tomatoes, roughly chopped
• 1 tbsp tomato purée
• 1 tsp flaked sea salt
• ½ tsp caster sugar
• 500ml lamb stock
• 1 cinnamon stick
• 2 bay leaves
• 200ml water

To Serve:

• Thick natural yoghurt
• Fresh coriander leaves

Instructions

1. Make the kofta mix: Put the onion, chillies, ginger, garlic, salt, garam masala, chilli powder and tomato purée in a food processor with plenty of black pepper. Blitz to a smooth paste, pushing it down a few times. Add the lamb and blitz again, then stir in the coriander.
2. Chill: Cover the mix and chill for one to three hours, or overnight, so it stiffens and the meat takes on the spices.
3. Start the sauce: Heat the ghee in a large pan and fry the onions, ginger and garlic for 10 minutes until soft and lightly browned. Add the chilli powder and garam masala and cook for 30 seconds, stirring.
4. Build the sauce: Stir in the tomatoes and cook hard for 3 to 4 minutes until they break down. Add the tomato purée, salt, sugar, stock, cinnamon and bay leaves, then season with pepper and bring to a simmer. Cover loosely and cook for 20 minutes.
5. Purée the sauce: Fish out the cinnamon and bay leaves, then blitz the sauce smooth with a stick blender. Take care, it will be hot.
6. Shape the koftas: While the sauce simmers, roll the mince into about 24 balls, each a little smaller than a walnut. Wet your hands or dust with flour if it gets sticky.
7. Simmer the koftas: Return the sauce to the heat and stir in the water. Bring to a gentle simmer, then drop in the meatballs. Cook uncovered for 30 to 35 minutes until the koftas are tender and the sauce is thick, stirring now and then. Serve with yoghurt, coriander and rice.

FAQs

What is the difference between a kofta and a meatball?

A kofta is the South Asian and Middle Eastern version of a meatball, usually made from minced lamb or beef blended with onion, garlic and warm spices. The main difference is the seasoning, since a kofta carries garam masala, chilli and fresh coriander rather than the herbs you find in an Italian meatball.

In this recipe the koftas are blitzed completely smooth in a processor, which gives them a finer, more sausage-like texture than a hand-mixed meatball. You can call them lamb meatballs or koftas, they are the same thing in this curry.

Why blitz the sauce smooth?

Puréeing the sauce gives it that glossy, restaurant-style finish that clings to each kofta. It also means the onion, ginger and tomato melt into one silky gravy rather than sitting as separate lumps, so every bite tastes balanced.

If you prefer a more rustic, chunky sauce you can skip the blitzing and leave it as it is. The bikers purée it because it makes the dish look and feel more polished, but the flavour is the same either way.

Can I shape the mix into meatballs for pasta or burgers instead?

Yes, this spiced lamb mix is brilliantly versatile. For a quick midweek meal you can roll it into larger meatballs and serve them with pasta and tomato sauce, or flatten the mix into patties for spiced lamb burgers in a bun with salad and yoghurt.

You could also thread the mix onto skewers and grill it as lamb koftas instead of simmering them. The same base mince works across all of these, so it is a handy one to remember.

Can I make lamb kofta curry ahead or freeze it?

It is a great make-ahead dish, and the bikers say it tastes even better the next day once the spices settle. Cool it fully, keep it in the fridge for up to three days, and reheat gently until piping hot all the way through.

It freezes well too. You can freeze the shaped raw koftas and the sauce separately before cooking, or freeze the finished curry once cooled. Defrost fully in the fridge and reheat slowly, adding a splash of water if the sauce has thickened too much.

What should I serve with lamb kofta curry?

Plain basmati rice is the natural partner because it soaks up the smooth sauce, and warm naan or chapati is good for scooping. A bowl of cooling raita and a spoon of mango chutney round it into a proper curry night.

For a bigger spread, a dry, fragrant lamb biryani alongside gives you a rice dish with real presence, or pair it with the gentle lamb pasanda for milder eaters. If you want something fresh and crunchy to cut the spice, a sharp panzanella or a crisp Waldorf salad on the side works really well.