Spinach Lamb Kofta Curry

5 from 1 vote

Savor the delightful combination of tender lamb koftas and luscious spinach curry in this easy-to-follow Spinach Lamb Kofta Curry recipe. A comforting dish that brings together simplicity and flavor effortlessly.

Spinach lamb kofta curry is a delicious and flavorful dish that combines lamb koftas (spiced ground meatballs) with a rich and aromatic spinach-based curry. The dish stands out for its straightforward preparation, allowing the well-seasoned lamb koftas to take center stage in a mild and nourishing spinach curry.

The best part? This dish comes together in under an hour, making it perfect for a satisfying weeknight meal. Serve it up with fluffy basmati rice or naan bread for a complete experience. With its fragrant spices, melt-in-your-mouth koftas, and vibrant green hue, this spinach lamb kofta curry is sure to become a new family favorite.

Ingredients

Ground meat: I am using ground lamb here. However, any ground meat will work for this recipe.

Spinach: Frozen spinach is convenient and can be used without thawing. If you are using fresh spinach, make sure they are cleaned and blanched.

Spices: I am using cumin seeds, garam masala, chili powder, and kasoori methi.

See the recipe card for full information on ingredients and quantities.

Step-by-step instructions

Sauted onion, ginger, and garlic in a frying pan.

Step 1: Heat oil, add cumin seeds, and let them splutter. Add onions and fry until lightly golden. Add ginger, garlic, and green chili. Saute for one minute.

Tomato puree and spices cooked with onions.

Step 2: Add tomato puree, kasuri methi, chili powder, and salt. Mix well and cook for 2-3 minutes.

Spinach and onion-tomato masala pureed in a blender.

Step 3: Turn off the heat and let the onion-tomato masala cool down. Once it cools, combine it with frozen spinach and grind it into a smooth puree by adding some water.

Ground lamb mixed with spices and shaped into koftas.

Step 4: In a large mixing bowl, combine together ground lamb, ginger garlic paste, garam masala, chili powder, and salt. Take a small portion of the mixture and shape it. Repeat with the rest of the mixture.

Step 5: Heat two tablespoons of oil in a wide frying pan. Carefully fry the koftas on medium heat until they are browned on all sides.

Spinach masala and koftas simmered in frying pan.

Step 6: Add the spinach sauce to the kofta and mix gently. Simmer for 10-12 minutes or until the spinach and lamb is fully cooked.

Expert Tips

Maintain uniform size when shaping the lamb koftas to ensure even cooking. This ensures that all koftas are cooked through at the same time.

In this recipe, I am using frozen spinach, but you can replace it with fresh spinach. Make sure the fresh spinach is cleaned and blanched before pureeing.

Serving Suggestion

Serve with plain or flavored rice: Spinach lamb kofta pairs well with plain steamed basmati rice or red rice. Flavored Indian rice dishes like saffron rice or jeera rice are some delicious side dish options for this dish.

Accompany with bread: Serve it with bread like naan, roti, or paratha. I also like to serve it with a crusty sourdough bread to dip into the curry sauce.

Add a side of salad or raita: A side salad like kachumber or onion raita can add freshness and crunch to the meal.

Pair with a refreshing drink: A refreshing drink like sweet lassi or buttermilk can complement the spicy flavors of the dish.

Recipe FAQs

Can I use ground beef instead of lamb for the koftas?

Absolutely! Ground beef can be a good alternative to lamb in this recipe. The key is to maintain the same flavorful spice blend for the koftas.

Can I make the koftas ahead of time?

Yes, you can prepare the lamb koftas in advance and refrigerate them until you're ready to cook. This can be a time-saving option for busy days.

How can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until warmed through.

Can I freeze the leftover curry?

Yes, the curry can be frozen in an airtight container for up to three months. Thaw it in the refrigerator overnight and reheat gently on the stovetop.

Spinach lamb kofta in a white bowl with naan in the background.

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