Lamb Koftas in Spicy Tomato Coconut Sauce

by Zarina
Lamb Koftas in Spicy Tomato Coconut Sauce

Creamy, spicy, herby, meaty, rich, and delicious... this is an absolute favourite winter dish in my house and has been for many years.  The sauce is made with tomatoes, coconut milk, beef stock, onions, and garlic with warming spices of garam masala and chilli powder.   Soft minced lamb is made into koftas with onions, mint, and coriander, then added to the bubbling sauce and simmered for an hour to develop all the rich flavours juice and fresh coriander.  

I almost always double the quantities because it freezes so beautifully, and it’s worth making a big batch because once you make it once, I know you will want to make it again soon!

I can’t take credit for this one… it is a recipe from a book I’ve had for years called ‘Spice It.’  Unfortunately, I cannot find the recipe online to see who the amazing chef who created it is, so I share it on my page for you peeps to make and love as much as we do!

Lamb Koftas in Spicy Tomato Coconut Sauce

Lamb Koftas in Spicy Tomato Coconut Sauce

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.3/5
( 4 voted )

Ingredients

  • 3 tbsp Vegetable Oil
  • 2 Large Onions finely chopped
  • 3 Garlic cloves, crushed
  • 1½ tbsps Garam masala
  • ½ tsp Chilli powder
  • 400g Chopped tinned tomatoes
  • 1 tbsp Tomato paste
  • 500ml Beef stock
  • 270 ml Coconut milk
  • 500g Lamb minced
  • 1 large handful fresh mint chopped
  • 1 Large handful Coriander chopped, some for garnish
  • 1 egg lightly beaten
  • 1 Lime juiced
  • Serve with hot steamed basmati rice

Instructions

  1. Heat the oil in a large, heavy-bottomed frying pan over medium-high heat
  2. Cook the onion for 5 minutes, or until lightly browned
  3. Add the garlic, garam masala, and chilli powder
  4. Cook, stirring for 30 seconds, or until fragrant
  5. Remove half of the onion mixture to a large bowl and set aside to cool
  6. Add the chopped tomatoes and tomato paste to the remaining onion in the frying pan, stirring. Simmer for 5 minutes, then add the stock and coconut milk. Bring to a boil, then remove from the heat, cover, and set aside
  7. Add the ground lamb, herbs, and beaten egg to the cooled onion mixture
  8. With clean, wet hands, roll the meat into 28 walnut-sized balls
  9. Cover and refrigerate for 30 minutes to allow the flavours to develop
  10. Return the sauce to simmering point over medium heat
  11. Add the kofta balls and cook over low heat for 1 hour, or until cooked through and the sauce has reduced and thickened
  12. Gently stir the kofta balls occasionally
  13. Stir in the lime juice and season to taste
  14. Garnish with the extra herbs and serve with steaming hot basmati rice
  15. Enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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