Indian-Spiced Lamb Kofta Curry with Coconut Milk
Juicy lamb meatballs infused with warm spices simmered in a rich coconut tomato curry sauce. This indian-inspired curry ready in about 55 minutes pairs ground lamb, small, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb ground lamb
- 1 small, finely chopped onion
- 3, minced garlic cloves
- 1 tbsp, grated ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp red chili powder
- 1 tsp salt
- 1 cup coconut milk
- 14 oz can diced tomatoes
- 2 tbsp vegetable oil
- 1/4 cup chopped fresh cilantro
- 1/2 cup water
Instructions
- Step 1: In a large bowl, combine 1 lb ground lamb, 1 finely chopped small onion, 2 minced garlic cloves, 1 tbsp grated ginger, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, 1/2 tsp red chili powder, and 1 tsp salt. Mix thoroughly and shape into 16 small meatballs.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add the meatballs and brown on all sides for 6-8 minutes, turning carefully to avoid breaking, then remove and set aside.
- Step 3: In the same skillet, add remaining 1 minced garlic clove and sauté for 30 seconds until fragrant. Pour in 14 oz canned diced tomatoes and 1/2 cup water, stirring to combine.
- Step 4: Bring the tomato mixture to a simmer and add 1 cup coconut milk. Return the lamb meatballs to the skillet, cover, and simmer gently for 20 minutes until meatballs are cooked through and sauce thickens.
- Step 5: Stir in 1/4 cup chopped fresh cilantro just before serving. Serve with basmati rice or warm naan bread for an aromatic and satisfying Indian curry.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Indian-Spiced Lamb Kofta Curry with Coconut Milk take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Indian-Spiced Lamb Kofta Curry with Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground lamb from drying out.
Can I substitute ingredients in Indian-Spiced Lamb Kofta Curry with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Indian-Spiced Lamb Kofta Curry with Coconut Milk for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Indian-Spiced Lamb Kofta Curry with Coconut Milk?
Indian curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
