Slow-Cooked Kashmiri Lamb Kofta Curry with Turnips

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Tender lamb meatballs simmered in a fragrant Kashmiri spice-infused gravy with soft turnip chunks, creating a comforting and aromatic curry. This indian-inspired lamb ready in about 70 minutes pairs ground lamb, medium (150 g) finely chopped onion, grated ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 medium (150 g) finely chopped onion
• 1 tbsp grated ginger
• 1 tbsp minced garlic
• 1 tsp red chili powder
• 1 tsp ground coriander
• 1 tsp cumin powder
• 1 tsp salt
• 3 tbsp mustard oil
• 2 cups (300 g) diced turnip
• 2 cups water
• 4 whole dry red chilies
• 1 (2-inch) cinnamon stick
• 3 green cardamom pods
• 3 cloves
• 1/4 cup chopped fresh coriander leaves

Instructions

1. Step 1: In a mixing bowl, combine 1 lb ground lamb, 1/2 finely chopped medium onion (75 g), 1 tbsp grated ginger, 1 tbsp minced garlic, 1 tsp red chili powder, 1 tsp ground coriander, 1 tsp cumin powder, and 1 tsp salt. Mix thoroughly and form into 12 small meatballs approximately 1.5 inches in diameter.
2. Step 2: Heat 3 tbsp mustard oil in a heavy-bottomed pot over medium heat until it begins to shimmer. Add 1/2 finely chopped onion (75 g) and sauté for 4 minutes until translucent and soft.
3. Step 3: Add 4 whole dry red chilies, 1 cinnamon stick, 3 green cardamom pods, and 3 cloves to the pot. Stir and cook for 1 minute until fragrant.
4. Step 4: Gently place the lamb meatballs into the pot and brown on all sides for 5 minutes, turning carefully to avoid breaking.
5. Step 5: Add 2 cups diced turnip (about 300 g) and 2 cups water to the pot. Stir gently, cover with a tight lid, reduce heat to low, and simmer for 40 minutes until the meatballs are cooked through and turnips are tender.
6. Step 6: Remove the lid, increase heat to medium, and simmer uncovered for 5 more minutes to thicken the curry slightly.
7. Step 7: Garnish with 1/4 cup chopped fresh coriander leaves before serving over steamed basmati rice.