Shahi Lamb Kofta curry 🥘 if you’re craving a curry during this dreary week then make it this spicy and Pakistani-inspired lamb kofta (meatballs) curry. The meatballs are cooked in a creamy korma-like sauce but is packed full of heat and punch. Growing up, our neighbours were a Pakistani family and they always used to send over kofta curries that would almost burn my tongue off and yet, I couldn’t stop eating then. You can, as always, tone down the spice if you prefer a milder version. Also, blending the mince down makes for much easier to handle koftas and IMO a far nicer texture to bite into! 🧡
Shahi Lamb Kofta Curry (serves 6; swipe for ingredients):
1. Make the koftas: Place the mince in a food processor + blitz for 10-15 seconds. Add all of the other koftas ingredients + blitz again until the mince is smooth and completely combined. Transfer to a bowl + roll the mince into small balls - this amount roughly makes 15-18.
In a frying pan, heat 1/2 cup bw oil over a high heat + fry the kofta balls in batches of 6-8 until brown on all sides (approx 8 mins). Drain on kitchen towel + set aside.
2. Make the curry: in a large heavy based pan, heat oil with any residue oil from the koftas over a medium heat. Toast whole spices for 1 min followed by the curry leaves + green chilli a further 30 secs.
3. Add onions + ¼ tsp salt. Fry for 10-15 mins until soft + golden, stirring frequently + adding water if it begins to stick.
4. Add garlic, ginger + gently sauté for 5 mins.
5. Pour in chopped tomatoes, stir thoroughly + cook for 5 mins.
6. Add ground spices, salt + fry another 3 mins.
7. Stir in the cashew cream + cook for 5-7 mins to create a thick curry paste.
8. Once thickened, pour in 250 ml of hot kettle water, stir well then bring to a boil. Reduce the heat to a gentle simmer, stick the lid on + leave to simmer for 15 mins.
9. After 15 mins, gently add the koftas, with another 100ml of water. Bring the heat slightly up to bring to a light bubble then reduce back down to a low heat + simmer with the lid on a further 15 mins.
10. Just before serving, add double cream + adjust the seasoning as desired. Simmer another 5 mins + then garnish with coriander!