Chef’s Nectar, “Lamb ke Kofte” superb tasty delight!

Delicious Lamb ke Kofte

Kofta curry is a delicious dish of succulent grilled or broiled beef meatballs in a rich, creamy and spicy sauce. It is full of fragrant Indian spices and makes a great weeknight dinner. This low carb meatball curry is also freezer friendly. Great tips for lightening it up also included.

Ingredients for making the lamb koftas❤️


  • 1 pound ground lamb (90% lean meat, 10% fat)
  • 1 onion medium, grated
  • 1 egg large
  • 4 tablespoons bread crumbs
  • 2 tablespoons cilantro chopped
  • 1 tablespoon mint fresh, chopped (or 1 teaspoon dry mint)
  • 1 tablespoon ginger garlic paste
  • 2 teaspoons garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon paprika
  • 1 teaspoon chilly flakes
  • 1 teaspoon salt as per your taste
  • Ingredients for making the lamb curry🥰


  • 2 tablespoons olive oil
  • 1 onion medium, chopped
  • 2 tablespoon ginger garlic paste
  • 1 tablespoon garam masala
  • 1 teaspoon chilli powder
  • 1 teaspoon haldi/turmeric
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ¾ teaspoon salt as per taste
  • 1 chili pepper chopped (jalapeno or cayenne or serrano)
  • 1 tablespoon paste of tomato
  • 1½ cups puréed tomatoes
  • 1 cup yogurt whole, whipped
  • 2 tablespoon fenugreek leaves chopped (or 1 tablespoon dried leaves)
  • 1 cup water
  • 2 tablespoons heavy cream(optional)
  • Cilantro chopped for garnish

Method of making the Lamb ke Kofte❤️

  • Place all the ingredients for kofta (meatballs) in a bowl. Mix and knead it well for 3-4 minutes. Let it rest as you prepare the curry.
  • Heat olive oil in a pan at medium heat. Add chopped onions and sauté until golden brown.
  • Add the ginger and garlic paste and stir for 2 minutes. Add the tikka masala, chili powder, turmeric, cumin powder, coriander powder, salt and mix well.
  • Then add the chili peppers, tomato paste and stir 2 minutes. Next add the crushed tomatoes and stir it in.
  • Add the whipped yogurt and stir thoroughly. Add the fenugreek leaves, which give a distinctive taste to this dish.
  • Then add 1 cup of water and stir (adjust the water as needed). Let it simmer about 20 minutes, until some oil starts surfacing on the top.
  • Meanwhile, shape smooth and cylindrical (or round) koftas and set aside. Place the koftas on a baking sheet lined with aluminum foil and broil it on high for about 3 to 5 minutes on both sides.
  • The broiling time may be differ from each oven, so make sure to check initial progress. Alternatively the koftas may also be grilled. The koftas do not have to be completely cooked in this process as they will cook further in the sauce.
  • If necessary, you may use a blender and process the sauce. Add the koftas to the sauce. Adjust seasoning and consistency as needed.
  • Increase the heat to medium high and once the curry starts bubbling, lower the heat and simmer for about 10 minutes.
  • Sprinkle chopped cilantro leaves on the top. You may drizzle cream or whipped yogurt on top.
  • Serve this meatball curry with rice or with flat indian bread. Garnished with chopped coriander. Enjoy this recipes with salad of your own choice to give a extra punch to your taste buds.😋

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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