Quick & Easy Lamb Kofta Curry
This cheat version of a Kofta curry uses store-bought lamb meatballs to create a creamy, deeply satisfying dish in minimal time. The key to the dish is a rich, savory onion-cashew gravy that pairs beautifully with any protein—lamb, chicken, paneer, or even vegetables. The curry is luscious and creamy without being heavy or tangy, making it comforting and perfect alongside rice or naan. Shortcut methods ensure that a healthy, home-cooked meal is quick, flexible, and achievable, even on a busy day.
Ingredients 17
For The Meatballs
2 tbsp rice bran oil
500 gms lamb meatballs
For Onion Cashew Paste
1 tbsp rice bran oil
1 tsp cumin seeds
2 green chillies, sliced
6 green cardamoms, whole
2 bay leaves
3 onions, large, roughly sliced
1 tbsp ginger garlic paste
10 unsalted cashew nuts, halved
1 blade mace, small, optional
For Gravy
2 tbsp rice bran oil
6 green cardamoms, whole
2 bay leaves
1⁄2 cup plain yogurt, whisked
1 ‒ 2 tsp freshly ground black pepper
4 green chillies, sliced
salt, to taste
1 tbsp fresh cream, to garnish
Kasuri methi (fenugreek leaves), crushed, for garnish
1 tsp fennel seeds, ground into powder
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Method 11
Heat in a pan over medium heat and fry the in batches and cook till browned on all sides. Keep aside.
In another pan, heat the remaining 1 tbsp rice bran oil, add 1 tsp cumin seeds, 2 sliced green chillies, 1 small cinnamon stick, 4 cloves, 1 tbsp ginger garlic paste, 1 blade mace (optional), and sauté for a minute.
Add the and cook for about 10 minutes until soft and caramelised.
Add the ; cook for another 5 minutes.
Transfer the mixture to a blender, cool and blend into a smooth paste, adding 2–3 tablespoons of water if needed. Set aside.
In the same pan, add 6 whole green cardamoms, 1 small cinnamon stick, and 2 bay leaves; sauté for 30 seconds to 1 minute until aromatic.
Add the and cook for 5–6 minutes on medium heat until the oil begins to separate.
Lower the heat and add the whisked , , and salt. Stir constantly and cook for 2–3 minutes until the oil separates again.
Add 3⁄4 cup water and bring to a boil. Add the , mix well, cover, and simmer on low heat for about 15 minutes, or until they are tender and fully cooked.
Garnish with , , , and a tablespoon of crushed kasuri methi.
Serve hot and enjoy.
Bhavna - The Modern Desi Co's tips
The onion‑cashew base is your time-saver superhero. Once it’s made, you’ve got a curry foundation ready to go in under 5 minutes.
Using store‑bought meatballs saves you time and effort — but you still get great flavour and protein.
The gravy is creamy and luscious without relying on heavy cream or the tanginess of tomato-based sauces. This means you get richness and comfort without heaviness or acidity.
It’s flexible — you can swap meatballs for chicken, paneer, tofu, or even vegetables, depending on what you have or what mood you’re in.
In a busy life, a home-cooked meal doesn’t have to be elaborate — sometimes the greatest wins come from a few smart shortcuts and a good curry base.
