Easy Lamb Kofta Curry with Mint Yogurt
Easy Lamb Kofta Curry delivers restaurant-quality flavor at home. After making this many times, I know the secret to rich, deep flavor. Crispy edges and creamy sauce make it unforgettable. Try this with my easy one pot creamy garlic pasta. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy One Pot Creamy Garlic Pasta Recipe and Easy Cherry Lime Smoothie Recipe for a Refreshing Breakfast.
Why This Easy Lamb Kofta Curry with Mint Yogurt Is Pure Comfort
- Bold flavor without extra effort
- Perfect for cozy nights
- Simple to make ahead
- Tastes like takeout
What You'll Need for Easy Lamb Kofta Curry with Mint Yogurt
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb ground lamb
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- Salt and pepper to taste
- 2 cups chicken or vegetable broth
- Curry powder
- Garam masala
- Cumin
- Coriander
- Turmeric
- Fresh mint
- Yogurt
- Garlic
- Ginger
- Optional: Fresh cilantro
- Optional: Lime wedges
- Optional: Sliced green chilies
- Optional: Crushed peanuts
📝 Ingredient Notes
- Ground lamb: Use 80/20 ground beef if lamb is unavailable
- Yogurt: Use full-fat for creamiest texture
- Mint: Use fresh for best flavor
🛒 Tools & Equipment I Recommend
- Nonstick skillet — Prevents sticking and ensures even cooking → See on Amazon
- Immersion blender — Creates smooth sauce without splatters → See on Amazon
How to Make Easy Lamb Kofta Curry with Mint Yogurt
- Mix the kofta: In a bowl, mix lamb, onion, garlic, ginger, cumin, coriander, turmeric, garam masala, salt, and pepper
- Form the kofta: Roll the mixture into 1-inch meatballs. Set aside
- Cook the kofta: Heat oil in a skillet. Cook kofta until browned on all sides. Remove from pan
- Make the sauce: Add onions to the same pan. Cook until soft. Add broth, spices, and kofta. Simmer for 15 minutes
- Add the yogurt: Stir in yogurt. Cook 5 minutes more. Garnish with fresh mint
Cook's Tips for Perfect Easy Lamb Kofta Curry with Mint Yogurt
- Cooking technique: Form kofta gently to avoid compacting the mixture
- Common mistake and fix: If sauce is too thin, simmer longer or add a slurry of cornstarch and water
- Flavor: Use fresh turmeric for brighter color and deeper flavor
- Texture: Add a splash of lime juice to balance rich flavors
Storing & Reheating Easy Lamb Kofta Curry with Mint Yogurt
Short-Term Storage
Store in an airtight container in the fridge. Store in airtight container for up to 3 days Make-ahead tip: Make sauce and kofta separately up to 2 days in advance
Freezing Easy Lamb Kofta Curry with Mint Yogurt
Freeze in portioned containers for up to 3 months
How to Reheat Without Drying It Out
Oven: Reheat at 350°F until hot Microwave: Reheat in 30-second intervals
Recipe Notes
- Chef tip: Let kofta rest 10 minutes after cooking for better texture
- Best substitution: Use coconut yogurt for a vegan version
- Make-ahead: Sauce can be made a day ahead and reheated
- Scaling: Double recipe for family meals or gatherings
- Troubleshooting: If kofta falls apart, add 1 egg to the mixture
Want to level up this recipe?
Casting iron skillet — Ensures even heat distribution and better sear → Check price on Amazon
Easy Lamb Kofta Curry with Mint Yogurt
Ingredients
Main Ingredients
- 1 lb ground lamb
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- Salt and pepper to taste
- 2 cups chicken or vegetable broth
Seasonings
- Curry powder
- Garam masala
- Cumin
- Coriander
- Turmeric
- Fresh mint
- Yogurt
- Garlic
- Ginger
Optional Toppings
- Fresh cilantro
- Lime wedges
- Sliced green chilies
- Crushed peanuts
Instructions
- Mix the kofta: In a bowl, mix lamb, onion, garlic, ginger, cumin, coriander, turmeric, garam masala, salt, and pepper
- Form the kofta: Roll the mixture into 1-inch meatballs. Set aside
- Cook the kofta: Heat oil in a skillet. Cook kofta until browned on all sides. Remove from pan
- Make the sauce: Add onions to the same pan. Cook until soft. Add broth, spices, and kofta. Simmer for 15 minutes
- Add the yogurt: Stir in yogurt. Cook 5 minutes more. Garnish with fresh mint
Notes
- Chef tip: Let kofta rest 10 minutes after cooking for better texture
- Best substitution: Use coconut yogurt for a vegan version
- Make-ahead: Sauce can be made a day ahead and reheated
- Scaling: Double recipe for family meals or gatherings
- Troubleshooting: If kofta falls apart, add 1 egg to the mixture
Storage
- Fridge: Store in airtight container for up to 3 days
- Freezer: Freeze in portioned containers for up to 3 months
- Oven reheat: Reheat at 350°F until hot
- Microwave reheat: Reheat in 30-second intervals
- Make ahead: Make sauce and kofta separately up to 2 days in advance
Nutrition Per Serving
- Calories: 350
- Protein: 28g
- Fat: 18g
- Carbs: 12g
- Fiber: 2g
- Sugar: 0g
- Sodium: 600mg
- Cholesterol: 100mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Lamb Kofta Curry with Mint Yogurt FAQs
Yes, make the sauce and kofta separately up to 2 days in advance. Reheat before serving
If the sauce is too thick, add a splash of broth or water. Cook kofta gently to avoid overcooking
Yes, freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating
Use ground beef or turkey for a lighter version. Adjust spices to match the meat
Serve with roasted vegetables in fall or add fresh herbs in spring for a seasonal twist
A Warm Final Note
I can’t wait for you to try Easy Lamb Kofta Curry with Mint Yogurt and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
