Lamb Kofta Mint Yoghurt Curry (Print-Friendly Version)
Juicy lamb koftas in aromatic curry, finished with fresh mint yoghurt for a vibrant, creamy twist.
# What You Need:
→ Koftas
01 -
500 g lean lamb mince (10% fat)
02 -
1 large egg
03 -
1 small onion, finely chopped
04 -
1 teaspoon minced garlic
05 -
Salt and freshly ground black pepper, to season
06 -
Low-calorie spray oil
→ Curry Sauce
07 -
2 onions, finely chopped
08 -
2 teaspoons minced garlic
09 -
2 teaspoons fresh ginger, grated
10 -
100 g courgette (zucchini), finely diced
11 -
2 teaspoons ground cumin
12 -
2 teaspoons ground coriander
13 -
1 teaspoon hot chilli powder
14 -
1 teaspoon paprika
15 -
1 teaspoon garam masala
16 -
0.5 teaspoon ground turmeric
17 -
0.25 teaspoon ground cloves
18 -
0.25 teaspoon ground cinnamon
19 -
5 green cardamom pods
20 -
1 bay leaf
21 -
2 tablespoons tomato paste
22 -
480 ml chicken stock
23 -
1 teaspoon granulated sweetener
24 -
Salt and freshly ground black pepper, to taste
25 -
Low-calorie spray oil
→ Mint Yoghurt
26 -
150 ml fat-free plain yoghurt
27 -
1 tablespoon mango chutney
28 -
2 teaspoons cornstarch
29 -
1.5 tablespoons fresh mint, finely chopped
30 -
1 teaspoon lemon juice
# How to Make It:
01 -
In a bowl, combine fat-free yoghurt, mango chutney, cornstarch, chopped mint, and lemon juice. Mix until uniform and set aside.
02 -
Heat a large deep frying pan over medium heat and mist with low-calorie spray. Add onion and minced garlic, sauté until golden and softened, then remove from heat and allow to cool slightly.
03 -
In a large bowl, combine lamb mince with salt, black pepper, egg, and the cooled onion-garlic mixture. Mix thoroughly, then shape into 16 even meatballs. Reheat the pan, mist with more spray oil, and sear the koftas until browned all over. Transfer them to a plate and set aside.
04 -
Mist the pan with additional low-calorie spray oil. Add chopped onions, minced garlic, and grated ginger; sauté for about 5 minutes until softened. Stir in diced courgette and cook for 2 minutes more.
05 -
Add cumin, coriander, chili powder, paprika, garam masala, turmeric, ground cloves, and cinnamon to the pan. Cook for 1 minute, stirring constantly to avoid burning the spices.
06 -
Add tomato paste, granulated sweetener, and chicken stock to the pan. Drop in cardamom pods and bay leaf. Bring to a gentle boil, then reduce heat and simmer for 5 minutes.
07 -
Stir prepared mint yoghurt into the sauce, mixing until integrated and creamy. Nestle the browned koftas into the sauce, cover with a lid, and simmer for 12–15 minutes until meatballs are cooked through and the sauce is thick and silky.
08 -
Taste and adjust seasoning with salt and black pepper as required. Serve hot, garnished with extra fresh mint if desired.
# Important Notes:
01 -
For enhanced texture, chill shaped koftas for 10 minutes before browning to maintain shape during cooking.