Lamb Kofta Korma
Spiced lamb meatballs baked until golden, then simmered in a gentle, creamy korma sauce.
Made with Korma base and Ginger and garlic paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £1.82 a head
- Oven200°C (180°C fan)
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
Heat the oven to 200°C (180°C fan). Line a baking tray with baking paper.
- 2
In a bowl, mix the lamb mince with the grated onion, your ready made ginger and garlic paste (see the base recipe), chickpea flour, cumin, ground coriander and salt. Squeeze the onion in a hand first so it is not wet.
- 3
Shape into 20 small balls and arrange them on the tray. Brush with the oil.
- 4
Bake for 18 to 20 minutes, turning once, until browned and cooked through.
19 min - 5
While they bake, warm your ready made korma base (see the base recipe) with the water in a wide pan until gently bubbling.
5 min - 6
Slide the koftas into the sauce and simmer for 5 minutes, spooning the sauce over.
5 min - 7
Scatter over the coriander and serve with rice or flatbreads.
Tips
- Keep your hands damp when rolling. The mince is sticky and wet hands stop it clinging.
- Chickpea flour binds the koftas without egg or wheat, so they stay gluten and egg free.
- Cut one open to check that it is cooked through before adding to the sauce.
Storing and freezing
Cool within 1 to 2 hours. Keep in the fridge for up to 3 days or freeze for 3 months. Reheat until steaming hot all the way through.
Questions
Can I fry the koftas instead of baking?
Yes. Fry in a little oil over a medium heat for 8 to 10 minutes until browned all over, then finish in the sauce.
Can I use beef or chicken mince?
Yes. Beef works the same. Chicken mince is softer, so chill the shaped balls for 20 minutes first.
Are these koftas gluten free?
Yes. They are bound with chickpea flour, not breadcrumbs, and the korma base is gluten free.
More made with korma 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.