Lamb Kofta Mint Yoghurt Curry

Lamb Kofta Curry with Mint Yoghurt is the kind of meal that brings a new buzz to the dinner table. Rich spices soak into juicy lamb meatballs while a velvety sauce ties everything together. The mint yoghurt brightens each bite for a super satisfying finish and the whole thing is a showstopper for family or guests.

I first cooked this when searching for a homemade alternative to restaurant takeout. Now I pull out this recipe anytime we want to impress company with something cozy and vibrant.

Ingredients

• Lean lamb mince: adds savory richness while keeping the koftas moist look for 10 percent fat
• Large egg: binds the mixture so the meatballs hold together
• Onion: finely chopped for sweet base flavor in both koftas and sauce choose onions that feel heavy for their size
• Garlic: brings sharp aromatic notes use fresh if you can
• Low calorie spray: helps brown everything without extra fat
• Fresh ginger: gives the curry sauce zing
• Courgette: diced adds hidden veg and extra moisture
• Ground cumin and ground coriander: provide warmth and subtle citrusy undertones buy freshly ground if possible
• Hot chilli powder: for gentle heat adjust to taste
• Paprika: for rich color and mild smokiness choose sweet or hot
• Garam masala: a classic Indian spice blend added near the end to finish the sauce
• Turmeric: adds golden color and earthiness buy in small amounts to maintain freshness
• Ground cloves and cinnamon: a pinch delivers unmistakable warmth
• Green cardamom pods and bay leaf: infuse the simmer sauce with an elegant fragrance
• Tomato paste: for body and balanced tang
• Chicken stock: forms the savory backbone of the sauce opt for low sodium
• Granulated sweetener: balances acidity
• Salt and black pepper: finish and season to taste
• Fat free plain yoghurt: gives creamy richness without heaviness
• Mango chutney: brightens the yoghurt dip with sweetness
• Cornstarch: thickens the yoghurt so it holds on top
• Fresh mint leaves: make the yoghurt topping super refreshing
• Lemon juice: sharpens all the flavors and keeps things lively

Step-by-Step Instructions

Make the Mint Yoghurt:

Combine fat free plain yoghurt mango chutney cornstarch chopped mint and lemon juice in a small bowl Mix well and refrigerate to let flavors mingle This topping gets creamier as it sits

Prepare the Kofta Mixture:

Spray a large deep frying pan with low calorie spray Add finely chopped onion and minced garlic Cook gently over medium heat for 8 to 10 minutes until golden and soft Let this mixture cool before handling this prevents scrambled eggs later

Mix and Shape Meatballs:

In a big bowl combine lamb mince the cooled onion garlic mix one beaten egg salt and black pepper Stir until everything is well mixed but do not overwork Shape into 16 even balls Gently roll them for a uniform shape

Brown the Koftas:

Wipe out the frying pan as needed Spray again and heat over medium high Add the meatballs in batches and sear until deeply browned on all sides about 5 to 7 minutes This helps develop flavor and keeps them juicy inside Set meatballs aside

Build the Curry Base:

Spray the same pan again and add the remaining chopped onions minced garlic and ginger Cook on medium for 5 minutes stirring often until translucent Add the diced courgette Stir and cook 2 more minutes to soften slightly

Toast the Spices:

Sprinkle in cumin coriander chilli powder paprika garam masala turmeric cloves and cinnamon Stir constantly for 1 minute The spices should smell fragrant but watch carefully so they do not burn

Simmer the Sauce:

Add the tomato paste sweetener and chicken stock Drop in green cardamom pods and bay leaf Increase heat and bring to a boil then lower and simmer for 5 minutes This helps the base flavors come together

Finish and Thicken the Curry:

Gently stir the prepared mint yoghurt into the sauce Mix until blended The sauce should look creamy and pale Drop in the browned koftas Cover with a tight lid and simmer for 12 to 15 minutes Let the meatballs finish cooking and soak up the flavors Uncover and check for salt and pepper

Serve Up:

Spoon curry and meatballs over fluffy rice or with warm naan Swirl extra mint yoghurt on top and garnish with fresh herbs

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My favorite part is the mint yoghurt drizzle The cool tang lifts every bite and reminds me of sharing late night leftovers with my sister while we watched comedies on the sofa The koftas seem to disappear faster than anything else I cook

Storage Tips

Let any leftovers cool completely before transferring them to an airtight container Refrigerate for up to three days The curry sauce may thicken overnight Just splash in a little water when reheating to restore the original creamy consistency This dish also freezes beautifully for up to two months Defrost in the fridge and reheat gently

Ingredient Substitutions

If you are out of lamb try using beef or a mix of beef and pork mince The spices adapt well to either For a dairy free version use coconut yoghurt in place of regular yoghurt Omit the egg for egg free and replace with a tablespoon of breadcrumbs or soaked bread

Serving Suggestions

Serve this curry with fluffy basmati rice or warm roti A cucumber salad or pickled onions make a crisp and cooling side Do not skip an extra swirl of mint yoghurt on top since it brings stunning balance to the richness

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Cultural Context

Lamb kofta is a time honored dish in Indian and Middle Eastern kitchens Each family has a unique mix of spices The fresh mint yoghurt brings in a cooling flavour that is often paired with highly spiced curries to balance them out This recipe captures that perfect harmony between richness and brightness

Recipe Questions

→ What meat can be used for koftas?

Traditionally, lamb is used to form koftas, as it offers a rich and juicy texture, but beef or even chicken mince can work for alternative options.

→ How does the mint yoghurt enhance the curry?

The mint yoghurt adds a cooling, creamy finish that balances the spices in the curry and provides a fresh herbal note.

→ Can I make the koftas ahead of time?

Yes, you can form and brown the koftas in advance and refrigerate them until ready to finish cooking in the sauce.

→ Is this dish very spicy?

The curry has warming spices and can be adjusted for heat by varying the amount of chilli powder used in the sauce.

→ What sides pair well with this dish?

Serve with basmati rice, naan, or a crisp salad to complement the rich, savoury flavours of the lamb curry.

→ Can I freeze leftovers?

Allow the curry to cool, then freeze in airtight portions. Thaw and reheat thoroughly before serving.