Lamb Kofta Meatballs served in a Coconut and Tomato Sauce

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Melt in the mouth, spiced lamb kofta meatballs deliciously loaded with slow-cooked onions, coriander, cumin, turmeric, chilli and fresh mint. Cooked slowly in a rich, yet fresh, tomato and coconut sauce with lemon, mint, cinnamon, cardamom and cloves, they are a texture and flavour explosion with each mouthful. They are best served simply with steamed rice and perhaps some vegetables or salad on the side.

Where is this recipe from?

I first saw this recipe on Tanya’s website, @menumistress, and in turn, she got it from Simon Hopkinson’s book ‘Roast Chicken and Other Stories; Second Helpings’. It is not a difficult recipe, but taking the time to slow-cook the onions and then cooking the meatballs and sauce slowly, really benefit the end product helping the flavours to develop, and infuse in both the meatballs and the sauce. Tanya has made a few tweaks to the original recipe and I have made a few further – most notably the length of time I cooked the meatballs in the sauce and also, I replaced the fresh tomatoes with tomato paste, simply because that is what I had available. It worked amazingly well (no lumps for Andrew!) and I will definitely make it this way again.

Andrew absolutely loved it; he is already asking to have it again and apparently it would be perfect after a day on the slopes! He’s still dreaming of skiing, even though the season this year is now over! Fingers crossed for next year!

How to make Lamb Kofta Meatballs served in a Coconut and Tomato Sauce

Collect all the ingredients together:

For the meatballs:

• coriander seeds
• cumin seeds
• red or white onions, peeled and finely chopped
• garlic cloves, peeled and crushed
• vegetable oil
• minced lamb
• ground turmeric
• garam masala
• chilli powder
• fine salt
• freshly ground black pepper
• fresh mint, chopped
• large egg

For the sauce:

• ⅓ of the onion and garlic mix from above
• cinnamon stick
• cloves
• cardamom pods, crushed
• tomato puree
• lemon or lime juice
• fresh mint leaves, chopped
• coconut milk
• salt and freshly ground black pepper to taste

First make the meatballs:

1. Measure the coriander and cumin seeds into the frying pan and cook over a moderate heat until aromatic. Around 2 minutes.
2. Transfer to a pestle and mortar or spice grinder and blitz until you have a spice powder.
3. Finely chop the onion. I do this in a food processor. Heat 2 tablespoons of the oil in the same frying pan, over a moderate heat, and cook for 15 mins, stirring from time to time.
4. After the onions have been cooking for 15 minutes, remove from the heat and add the crushed garlic. Stir well and cook for a further 5 minutes. Turn the oven on and place a cast iron pan or baking sheet in the oven to heat up.
5. Measure/weigh all the meatball ingredients into a mixing bowl – ⅔ of the onion and garlic mix, minced lamb, coriander and cumin seed powder, turmeric, garam masala, chilli powder, salt, pepper, chopped mint and large egg.
6. Mix thoroughly. I use my hands to do this.
7. Use an ice cream scoop or spoon to measure out roughly 14 meatballs. Roll the balls in your hands to neaten them.
8. Take the hot pan out of the oven and pour in the remaining oil, ensuring it covers the base of the pan.
9. Add the meatballs and, either roll them in the oil or use a pastry brush to ensure they are covered in the oil. They are quite soft and delicate, so I find it is easier to use a pastry brush.
10. Cook in a pre-heated oven for 10 minutes.

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Whilst the meatballs cook, make the sauce:

1. Add the cinnamon, crushed cardamom pods and whole cloves to the pan with the remaining ⅓ of the onion and garlic, and cook over a moderate heat until aromatic – only around 1 minute.
2. Add the tomato paste and stir thoroughly. Cook over a moderate heat for 1 – 2 minutes.
3. Meanwhile, chop the mint and juice the lemon.
4. Add all the remaining ingredients to the pan – the mint, coconut milk and the lemon juice.
5. Stir to mix thoroughly and bring to a gentle simmer.
6. Add the meatballs and ensure each ball is covered by the sauce.
7. Cover with a lid and cook over a very low heat for 45 minutes to an hour, stirring from time to time. Taste and adjust seasoning, if necessary. I find I need to add a little salt and freshly ground black pepper. Remove the cinnamon stick and any of the whole spices you can find!
8. Serve simply with steamed rice and, perhaps, some vegetables or salad on the side.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.