Koftas are middle eastern inspired meat or vegetarian balls infused with Indian spices. Lamb kofta curry is an authentic Kashmiri recipe that is prepared with celebrating spices like aniseed powder, cinnamon powder, black cardamom and cloves. The common man’s koftas use usual spices like coriander and cumin powders. But this ultimate lamb kofta curry recipe is cooked with luxury spices and in a very traditional Kashmiri style.

Along with the exotic spices, besan powder is also added to mince lamb in preparing Kashmiri Lamb Kofta Curry. Yogurt is also another ingredient that gives an inviting and unique taste to the lamb kofta curry. Aromatic spices like cardamom, clove and hing take this otherwise ordinary lamb kofta curry to a new level by following Kashmiri cuisine method.

Lamb Kofta Curry Recipe

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Lamb Kofta Curry

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500 gr Lamb mince
2 tablespoon besan powder
2 teaspoon aniseed powder
1 teaspoon ginger powder
1 teaspoon Kashmiri red chilli powder
2 clove
2 black cardamoms
¼ teaspoon asafoetida (hing)
½ teaspoon turmeric powder
1 dried Indian bayleaf (tej patta)
1 cup yogurt
6 tablespoon sunflower oil
1 cup water
Salt to taste

In a mixing bowl, take lamb mince.
Add to it 2 tablespoon oil, besan powder, Kashmiri red chilli powder, turmeric powder, 1 tablespoon yogurt, half of the other spice powders, one black cardamom crushed, one clove, and salt.
Using your hand, knead nicely so that all the ingredients are mixed uniformly.
Prepare 3 x 2 inch size koftas.
Rest the koftas on an oil coated surface.
Pour remaining oil into a cooking pan and heat.
In remaining yogurt mix all the rest of the ingredients.
Pour this mixture into heated oil and mix well.
Cook on medium heat for a few minutes so that the oil floats over the spices.
Place prepared koftas carefully into this pan one at a time.
Cook the koftas making sure no raw meat is left even at the core of koftas.
Turn over koftas gently to avoid burning at the bottom side.
Cook on a medium heat until chicken is opaque and yogurt dries up.
Make sure no burning at the bottom by frequently but gently.
Serve hot with plain rice.

Choosing a thick bottom pan ensures no quick burning of ingredients.
No aniseed powder? Use 1 teaspoon of fennel seeds roasted and crushed.
Want it restaurant style? Add tomato puree while marinating.
Don’t forget to add comments which one you prefer?

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