Lamb Kheema Kofta Curry

After routinely preparing this lamb curry for the 5th or 6th time I got fed up preparing but not my hubby. Anyway its time for some lamb kebabs……Well thats how it all started but then ended in a kofta curry.

I was a bit skeptical bout the koftas (cos its just recently that lamb is making an appearance in my cooking ). But God….they turned out fantastically…..I planned to bake them instead of deep-frying to make it a lesser fat version.  They came out very well……I thoroughly enjoyed them.

It needs some bit of parallel-processing in the start and things will look as if closing by…….but things settle down….and you can take a break while they are cooking on their own.

The koftas make a good snack too. Enjoy it.


Preparation time : 15 min
Cooking time : 40 min 
Serve With : Rice, Roti, Parathas etc
Serves : 4

What :

…….for koftas (makes 20 lemon sized)

  •      400 gm Lamb mince
  •      1 medium Onion
  •      3-4 Green Chillies
  •      1 tbsp Coriander Leaves
  •      1 tbsp Mint Leaves
  •      1 tsp Ginger Paste
  •      1 tsp Garlic Paste
  •      Salt
  •      Red Chilli Powder

  ……for the gravy

  •      1 cup grated Coconut, lightly packed
  •      1 tbsp Khuskhus/Poppy seeds
  •      2 tsp Charmagaz/Melon seeds
  •      2 dried Red Chillies
  •      1 ” Cinnamon Stick
  •      2-3 Cloves
  •      1 big Onion
  •      3 medium Tomatoes
  •      1 tsp Ginger Paste
  •      1 tsp Garlic Paste
  •      1 tsp Turmeric Powder
  •      2 tsp Red Chilli Powder
  •      1 tsp Cumin Powder
  •      1 tbsp Coriander Powder
  •      1 tsp Garam Masala Powder
  •      Coriander leaves, to garnish
  •      Salt
  •      Oil

How :

–      Wash and squeeze out the moisture from the mince.Chop finely the onions, green chillies, coriander and mint leaves. Combine everything under the koftas and mix well. Make them into round lemon size balls.

–      In a pan, pour a tsp of oil and place the kheema kofta balls on it. Try to brown the balls as much as possible. Now place the balls in the oven n bake for 15-20 minutes in oven.

–      Meanwhile, in a pan dry roast the poppy seeds, melon seeds, coconut and red chillies, taking care not to burn them. Once done remove and grind it into a thick paste using little water.

–      Heat oil and add the cinnamon and cloves, then add the ginger-garlic paste and saute for a minute. Add finely sliced onions. Once cooked add the ground poppy paste and cook for 2-3 minutes stirring constantly so that the paste doesn’t stick. Meanwhile puree the tomatoes in a blender and add it. Add all the powders and cook on low heat till the rawness goes away. would take 7-8 minutes.

–      Add in the koftas, pour water to loosen the gravy, add salt and let it simmer for 10 more min. Garnish with coriander leaves.

–      Check and adjust seasoning.

My Notes :

     **          Koftas can be prepared in different methods. Deep Frying, Baking, Cooking the meatballs directly in the kofta sauce, shallow frying, poaching in water etc. But by the end it has to sit in the gravy, as the flavour enhancing is done in two ways…….gravy to koftas and koftas to gravy.

**         Melon seeds can be replaced with cashews or almonds.

**         Additional of cream makes it a richer gravy.

**         I used oil very very sparingly as the koftas while baking has oozed out some fat too…..I poured it also into the gravy. I literally scraped of every bit off my cast iron skillet.

**        Unlike the Veg koftas….. which soaks up the gravy and breaks off…..these mince koftas aren’t so. So put the babies in the gravy itself.

**        When moisture is squeezed out of the mince, it has good binding quality… other binding agent is required.



  1. That picture makes it look so spicy!

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