Lamb Kofta Curry

Kofta refers to a multitude of preparations of meatballs & meatloafs. There are also vegetarian varieties of kofta that are made from potatoes, paneer or banana. In this one we use ground lamb with fragrant, savory coconut milk based sauce. 

makes 4-5 cups


8 oz ground lamb

½ cup toasted sliced almonds

1 Tbsp chickpea flour

2 Tbsp yogurt

1 tsp cardamom

1 tsp chili powder 

1 tsp black pepper

1 tsp salt

1 Tbsp kalonji seeds

3 Tbsp ghee or olive oil

1 red bell pepper

1 portobello mushroom

1 tsp turmeric

3 Tbsp ginger purée 

1-2 serrano peppers

½ cup coconut milk

1 tsp ground cinnamon


  1. Preheat the oven to 350F. Combine the ground lamb, almonds, chickpea flour, yogurt, cardamom, chili powder, black pepper and salt. Make small one inch balls and roll each one to lightly coat in kalonji seeds. Place the balls on a baking sheet and bake them at 350F oven for 15 minutes.  
  2. Core the red bell pepper and cut into 1 inch squares. Cut the mushroom into 1 inch pieces. Take the top off the serrano pepper and slice lengthwise into 4 long pieces.  
  3. In a heavy bottom stock pot, heat up the ghee and sauté the red bell peppers and mushrooms until almost cooked through. Add the turmeric, salt, ginger purée & serrano peppers.  Add the kofta and coconut milk. Bring it to a boil and lower the heat to simmer for 5-10 minutes. Turn the heat off and finish the curry with cinnamon. 

ideas / variations

  • Substitute lamb for ground chicken, turkey or beef.  
  • Or for a vegetarian version, sub lamb for 4 oz grated paneer & 4 oz grated potato.
  • Garnish the curry with serrano peppers sliced lengthwise.