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.
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 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.
Step 2: Add tomato puree, kasuri methi, chili powder, and salt. Mix well and cook for 2-3 minutes.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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Spinach Lamb Kofta Curry
- 2 lb ground lamb
- 16 oz frozen spinach
- 2 tablespoon ginger garlic paste divided
- 3 teaspoon garam masala divided
- 1½ teaspoon chili powder divided
- 4 tablespoon oil divided
- ½ teaspoon cumin seeds
- 1 large onion chopped
- ½ cup tomato puree
- 1 tablespoon kasuri methi
- ¾-1 teaspoon salt adjust as per taste
- ½ lemon juiced
Make the spinach base:
- Heat a kadhai or frying pan, and add two tablespoons of oil. Add cumin seeds and let them splutter.
- Add onions and fry until lightly golden (about 5 minutes). Add ginger, garlic, and green chili. Saute for one more minute.
- Add tomato puree, kasuri methi, chili powder, and salt. Mix well and cook for 2-3 minutes.
- 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.
Make the koftas and simmer in spinach masala:
- In a large mixing bowl, combine together the ingredients to make kofta - ground lamb, ginger garlic paste, garam masala, chili powder, and salt. Mix well using your hands to make sure the spices are well distributed.
- Take a small portion of the mixture and shape it like a meatball. Set it aside on a wide plate. Repeat with the rest of the mixture.
- Heat two tablespoons of oil in a wide frying pan. Carefully fry the koftas on medium heat until they are browned on all sides.
- Add the spinach sauce to the meatballs and mix gently. Simmer for 10-12 minutes or until the spinach and lamb is fully cooked. Serve hot.