Serves: 4 | Prep: 10 mins | Cook: 25 mins

A rich, deeply spiced kofta curry that tastes like it took hours, made in one pot in about 35 minutes. Our Lamb Kofta Balls are hand-rolled in-store from premium minced lamb and seasoned with coriander, cumin, garlic and fresh herbs, so there's no mincing or rolling. You brown them, build a simple onion-tomato masala in the same pan, and let everything simmer together. Kofta is usually a BBQ favourite, but it's just as good braised, especially in a Melbourne winter.

Ingredients

• 1 pack Eastern Halal Lamb Kofta Balls (approx. 500g), or the 10-pack for six or for leftovers
• 2 tbsp neutral oil
• 1 tsp cumin seeds
• 2 large brown onions, finely sliced
• 4 garlic cloves, crushed
• 1 thumb-sized piece ginger, grated
• 2 green chillies, split lengthways (optional)
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp Kashmiri chilli powder
• ½ tsp turmeric
• 3 medium tomatoes, chopped (or 400g tin crushed tomatoes)
• 150g plain yoghurt, whisked smooth
• 250ml water or light stock
• ½ tsp garam masala
• 1 tbsp cream (optional)
• Salt to taste
• Fresh coriander and a squeeze of lemon, to serve

Method

1. Brown the kofta. Heat the oil in a deep pan over medium-high heat. Add the kofta in a single layer and brown them on 3–4 sides for about 6 minutes in total. They don't need to be cooked through. Set them aside, leaving the oil and browned bits in the pan.
2. Cook the onions. Add the cumin seeds and let them sizzle for 20 seconds. Add the onions with a pinch of salt and cook for 8–10 minutes until golden and soft. Don't rush this step, because pale onions make a thin curry.
3. Add the aromatics and spices. Stir in the garlic, ginger and green chillies and cook for 1 minute. Add the ground coriander, cumin, chilli powder and turmeric and stir for 30 seconds, adding a splash of water if the spices catch.
4. Add the tomatoes. Cook for 6–8 minutes, pressing them down with your spoon, until the mixture thickens and oil separates at the edges.
5. Stir in the yoghurt. Turn the heat to low and add the yoghurt a spoonful at a time so it doesn't split.
6. Simmer the kofta. Return the kofta to the pan with the water or stock. Cover and simmer gently for 12–15 minutes. Shake the pan rather than stirring so the kofta stay whole.
7. Finish. Sprinkle over the garam masala, add the cream if using, and simmer for 2 more minutes. Take the pan off the heat, add the lemon and coriander, and rest for 5 minutes before serving with basmati rice, naan or paratha.

Tips

• Our kofta are already seasoned, so taste the curry before adding extra salt.
• For more heat, add extra green chilli. For kids, leave the chillies whole and lift them out before serving.
• Use 150ml of water for a thick curry to scoop up with naan, or the full 250ml for a looser sauce over rice.
• It tastes even better the next day. Cool it completely and freeze in portions for up to three months, then reheat gently over low heat.
• For a milder kofta korma, leave out the tomatoes, double the yoghurt and finish with cream and 2 tbsp ground cashews.

Shop this recipe: Lamb Kofta Balls · 10 Lamb Kofta Balls · Spices & Groceries