Kofta Karahi (Lamb Meatballs in Karahi Gravy)
Soft spiced lamb meatballs simmered in a thick tomato and ginger gravy with a pinch of garam masala.
Made with Karahi masala base and Garam masala (homemade). Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelMedium
- Costabout £1.91 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Squeeze the juice from the grated onion. Mix the onion, lamb, chickpea flour, green chilli, cumin, salt and half the coriander in a bowl with your hands for 2 minutes until sticky.
- 2
Wet your hands and roll the mixture into 20 balls the size of a walnut. Chill for 15 minutes.
15 min - 3
Heat the oil in a wide pan over a medium high heat. Brown the koftas in two batches for 5 minutes each, turning, until golden.
10 min - 4
Pour in your ready made karahi masala base (see the base recipe) and the water. Bring to a gentle simmer.
- 5
Cover and cook for 15 minutes, turning the koftas once, until cooked through with no pink inside.
15 min - 6
Sprinkle with the homemade garam masala (see the base recipe) and the rest of the coriander. Serve with rice or chapatis.
Tips
- Squeeze the onion dry or the koftas turn wet and fall apart.
- Chickpea flour binds the koftas without egg or wheat, so they stay soft and gluten free.
- Chill the shaped balls before frying so they hold their shape.
Storing and freezing
Cool within 1 to 2 hours. Keeps 3 days in the fridge or 3 months in the freezer. Reheat until steaming hot all the way through.
Questions
Can I use beef or chicken mince?
Yes. Beef works the same way. Chicken mince is softer, so chill for longer before frying and handle gently.
How do I know the koftas are cooked?
Cut one in half. It should be brown right through with no pink, and reach at least 70 degrees in the centre for 2 minutes.
Can I bake the koftas instead?
Yes. Bake at 200 degrees for 15 minutes until browned, then simmer in the gravy for 10 minutes.
More made with karahi masala base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.