Lamb Kofta Curry in Onion and Tomato Gravy
Spiced lamb meatballs bound with chickpea flour and simmered in a silky onion and tomato curry sauce.
Made with Curry base sauce (onion and tomato) and Ginger and garlic paste and Garam masala (homemade). Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £1.94 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
Put the lamb mince, ginger garlic paste, chickpea flour, grated onion, green chillies, cumin, half of the garam masala and the salt in a bowl. Mix with clean hands for 1 minute until sticky and well combined.
- 2
Wet your hands and roll into 16 even balls, about the size of a walnut. Chill for 15 minutes if you have time, as it helps them hold together.
15 min - 3
Heat the oil in a wide deep pan over a medium high heat. Brown the koftas in two batches for 5 minutes each, turning, until golden all over. Lift out onto a plate.
10 min - 4
Pour 400 ml of your ready made curry base sauce (see the base recipe) and the water into the pan and bring to a simmer, scraping up the browned bits.
- 5
Return the koftas, cover and simmer very gently for 15 minutes, turning them once, until cooked through with no pink inside.
15 min - 6
Stir in the rest of the garam masala, taste for salt, and scatter over the coriander. Serve with rice or warm chapatis.
Tips
- Chickpea flour binds the koftas without egg or breadcrumbs, which keeps them gluten free and egg free.
- Use mince with some fat, around 15 to 20 percent, for juicy koftas. Very lean mince gives dry, dense balls.
- Be gentle when you stir the pan. Turn the koftas with a spoon rather than shaking the pan.
- Test one kofta by cutting it open before serving. The meat should be completely brown inside.
Storing and freezing
Cool quickly and chill 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 bake the koftas instead of frying?
Yes. Bake them on a lined tray at 200 degrees for 15 minutes until browned, then simmer in the sauce for 10 minutes.
Can I use beef or chicken mince?
Yes. Beef mince works the same way. Chicken mince is leaner, so add an extra tablespoon of oil to the mix.
Why did my koftas fall apart?
The mixture was probably too wet or the sauce boiled hard. Grate the onion and squeeze out the juice, chill the balls, and keep the simmer gentle.
More made with curry base sauce (onion and tomato)
Vegetable Madras (Hot Vegetable Curry House Curry)
GFDFEFPork Chop Masala (Tawa Style Spiced Pork Chops)
DFEFNFLamb Handi (Pakistani Clay Pot Style Curry)
DFEFNFKing Prawn Dopiaza (Double Onion Prawn Curry)
GFDFEFSee every dish made with curry base sauce (onion and tomato)
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.