Mughlai Malai Kofta (Spiced Lamb Meatballs in a Creamy Sauce)

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Mughlai Malai Kofta (Spiced Lamb Meatballs in a Creamy Sauce)

Mughlai Malai Kofta is a traditional British Indian Restaurant (BIR) recipe for a classic curry of meatballs made with lamb mince in a lightly-spiced sauce with yoghurt and cream. The full recipe is presented here and I hope you enjoy this classic British version of: Spiced Lamb Meatballs in a Creamy Sauce (Mughlai Malai Kofta).

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

Rating:

Tags : Curry BIR Curries Spice Recipes Lamb Recipes Milk Recipes British Recipes

This is a classic British Indian Restaurant (BIR) style curry in a lightly-spiced sauce finished with yoghurt and single cream.

Ingredients:

800g lamb mince
4 tsp ghee
a few coriander leaves (for garnish)

For the Kofta Mix:
small handful coriander leaves, very finely chopped
1 tbsp garam masala
2 tsp garlic paste
1 tsp chilli flakes
1/2 tsp salt

For the Sauce:
2 tsp garlic paste
small piece of ginger, finely chopped (or 1 tsp ginger paste)
200g Base Curry Sauce (either base curry sauce or Indian restaurant curry base)
150g yoghurt
150ml single cream

For the Spice Mix:
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder

Method:

In a bowl, using your hands, mix together the lamb with the kofta mix. Divide into 16-20 pieces and shape these into balls.

Heat 1 tsp of the ghee in a pan or wok over medium heat. Whilst the oil is warming blend the spice mix with a little water to form a loose paste.

Add the meatballs to the hot ghee and fry until they are lightly browned all over (about 5 minutes). Be careful when turning that they do not break apart (you may need to do this in batches). Carefully using a slotted spoon or tongs set the meatballs aside.

Add the remaining oil to the pan over medium heat. Add the garlic and ginger and cook for 2 minutes before adding the spice mix paste. Continue cooking for 2 minutes before adding the base curry sauce to the pan and cooking for 2 minutes more.

At this point return the meatballs to the pan. Cook for 20 minutes, carefully turning the meatballs over during this time. If the pan is getting too dry add a little water.

Finally pour in the yoghurt and cream; mix well to combine and cook for 2 minutes more.

Turned into a warmed serving bowl, garnish with the coriander leaves and serve.