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Tender Lamb Koftas with cool Mint Yoghurt totally kick up dinnertime. Spiced lamb meatballs get super juicy, then soak in this creamy sauce that ties every bite together. The zesty mint yoghurt lifts each spoonful and makes the whole thing a hit with friends or your family.
I put this together hunting for a cozy homemade swap for a fancy restaurant meal. Now it's my go-to for impressing visitors or just when we want something tasty but warm and inviting.
Tasty Ingredients
- Lean lamb mince: brings hearty flavor and keeps koftas juicy go for mince that’s about 10% fat
- Large egg: acts like glue so your balls stay together
- Onion: chop fine for mellow sweetness in meatballs and sauce choose onions that feel weighty
- Garlic: adds that punchy zing fresh if possible
- Low calorie spray: browns your food without loads of oil
- Fresh ginger: wakes up the curry with hot bright flavor
- Courgette: diced up for sneaky veg and moist texture
- Ground cumin and ground coriander: give toasty and zesty layers freshly ground is best
- Paprika: turns everything a deep red and brings a gentle smokiness pick your hotness
- Hot chilli powder: brings some fire you’re totally in charge of the heat
- Garam masala: a classic Indian spice combo stir this in to finish
- Turmeric: bright yellow color and earthy flavor grab a small fresh packet
- Ground cloves and cinnamon: just a dash for sweet warmth
- Green cardamom pods and bay leaf: simmer in the sauce for dreamy aroma
- Tomato paste: brings body and a gentle sharpness
- Chicken stock: adds savory base use reduced salt if you want
- Granulated sweetener: calms down the acidity in the sauce
- Salt and black pepper: the final seasoning to your liking
- Fat free plain yoghurt: all the creaminess with none of the weight
- Mango chutney: makes the yoghurt topping pop with sweet tang
- Cornstarch: thickens up the yoghurt so it sits nicely
- Fresh mint leaves: toss these in the yoghurt for a cool finish
- Lemon juice: adds sparkle and brings every flavor to life
Easy How-To Guide
- Dollop Together the Yoghurt:
- Mix plain yoghurt with mango chutney, cornstarch, some chopped mint, and lemon juice in a small bowl. Stir and pop it in the fridge so it gets even creamier and packs more flavor.
- Get the Onion Mixer Ready:
- Spray a big deep pan with oil, toss in chopped onion and minced garlic. Cook it over medium heat till they’re soft and sweet, about 8–10 minutes. Let that cool—otherwise your eggs go scrambly.
- Shape the Koftas:
- In a bowl, mix together the lamb, cooled onion-garlic blend, a beaten egg, and some salt and pepper. Don’t mix to death! Roll up 16 neat little balls and give them a spin to smooth them out.
- Brown Up the Meatballs:
- Wipe your pan clean, spray again, heat up, and cook the koftas in a few groups. Make them golden all around for 5 to 7 minutes. This builds flavor and keeps them juicy. Take out and set aside.
- Curry Sauce Time:
- Back in the pan, spray again. Add more onion, garlic, and ginger. Stir frequently on medium till they turn see-through, about 5 minutes. Chuck in the diced courgette. Stir and let that soften for 2 extra minutes.
- Wake Up the Spices:
- Drop in cumin, coriander, chilli powder, paprika, garam masala, turmeric, cloves, and cinnamon. Keep stirring for a minute. It’ll smell incredible—make sure nothing burns.
- Let the Sauce Simmer:
- Stir in the tomato paste, a bit of sweetener, and stock. Toss in bay leaf and cardamom pods. Crank up the heat for a moment then let it simmer lower for another 5 minutes. That gets all the flavors cozy together.
- Finish Up and Thicken:
- Stir some of the mint yoghurt into the sauce till nice and creamy. Add those browned meatballs, cover, and let it all gently bubble for 12–15 minutes so the koftas get full of flavor. Uncover—taste and salt if needed.
- Dig In:
- Scoop meatballs and sauce over some rice or scoop with naan. Swirl more minted yoghurt up top and sprinkle fresh herbs for good measure.
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Best part? That cool minty yoghurt. It's the magic finishing touch. We always drizzle tons over and it brings back memories—like midnight snacks with my sister during TV binges. The koftas, seriously, they vanish in minutes.
How to Store
Wait until leftovers are all the way cool. Pack them in a sealed container, then stick in the fridge for up to 3 days. The sauce thickens as it sits, so splash in some water while reheating. You can freeze it too—just cool, freeze up to 2 months, thaw in the fridge, and heat up gently.
Swaps and Variations
No lamb? Try beef or a beef-pork blend and it’ll work just fine. Want dairy free? Use coconut yoghurt. If you skip the egg, use a tablespoon of breadcrumbs or some soaked bread instead. Super easy switches.
Ways to Serve
Spoon this over fluffy rice or go for a pile of warm roti. Slice up some cucumbers or put out pickled onions for crunch and freshness. Definitely top with extra mint yoghurt to balance those rich flavors.
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What’s the Story?
Kofta is a go-to in Indian and Middle Eastern homes, with every family putting their own spin on the spices. That minty yoghurt? It's the perfect cooling partner for all the bold flavors. This dish nails the best of both—creamy and bright all in one bowl.
Frequently Asked Questions About Recipes
- → Which meats work for koftas?
Lamb’s the classic pick for koftas because it stays juicy and full of flavor. If you want to change it up, try making them with beef or chicken mince instead.
- → Why add the mint yogurt?
That minty yogurt cuts through the heat and brings a smooth, cool flavor with a hint of fresh herbs. It lightens the curry and makes every bite pop.
- → Can these koftas be prepped in advance?
Definitely. Shape and brown the koftas ahead of time, then stash them in the fridge until you’re ready to finish them off in your sauce.
- → Does it come out really spicy?
It’s as spicy as you want! The sauce is packed with warming spices, but you control the heat with how much chili powder you sprinkle in.
- → What sides go with this meal?
Spoon this over basmati rice, scoop it up with naan, or serve alongside crispy greens for a nice contrast to the cozy curry flavors.
- → Can I store leftovers in the freezer?
Just let the curry cool down, transfer into airtight containers, and freeze. Thaw when you need it and warm it up until it’s piping hot.