Counter 11 · Meatballs & Mince
Lamb Kofta Curry with Yogurt Swirl
Ginger and garam masala lamb koftas poached in a rich onion-tomato gravy, finished with a swirl of whisked yogurt and fresh herbs. Worth the extra few minutes.
- Prep
- 25 min
- Cook
- 50 min
- Serves
- 4
- Level
- Medium
In North Indian homes, koftas often skip the frying pan and go straight into the simmering gravy raw. That sounds risky, but if the gravy is gently bubbling and you leave the pot alone for ten minutes, the koftas set up and soak in flavor as they cook. The base is built slowly: onions browned to deep amber, then tomatoes cooked until the oil separates at the edges. That visual cue matters more than any timer. Whisk the yogurt before swirling so it stays smooth.
Method
-
Knead the lamb with 1 tbsp ginger, 1 tsp garam masala, the green chile, half the cilantro and 1 tsp salt. Shape into 16 oval koftas and refrigerate.
-
Melt the ghee in a wide 12-inch braiser over medium heat. Cook the onions, stirring often, for 15 to 18 minutes until deep golden brown.
-
Stir in the remaining ginger, turmeric and chili powder for 30 seconds, then add the tomatoes and remaining salt. Cook 10 minutes, until the gravy thickens and ghee pools at the edges.
-
Add 1 1/2 cups hot water and bring to a gentle simmer. Lay the koftas in a single layer, cover, and do not stir for 10 minutes.
-
Uncover, gently shake the pan to turn the koftas, and simmer 10 minutes more, until they reach 160 F and the gravy coats a spoon.
-
Sprinkle over the remaining garam masala. Drizzle the yogurt across the top in a zigzag, scatter the rest of the cilantro and serve with basmati rice or naan.
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