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Lamb Kofta & Spinach Curry

Sohail's Lamb Kofta & Spinach Curry

By Morrisons
Published on 21 March 2025
Tuck into Sohail's delicious recipe for Lamb Kofta Curry. Tender koftas simmered in a rich spinach sauce - it's a flavour explosion that's perfect for a cosy evening in. The whole family will love it!
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Time and servings

1 hr 30 minsTotal time
6Servings
30 minsPrep time
1 hrCooking time

Ingredients

  • 2kg mince (lamb)
  • 4 medium sized onions
  • Garlic paste
  • Ginger paste
  • Cooking oil
  • Salt
  • 1 tsp Chilli powder
  • 1/2 tsp Turmeric powder
  • 6 fresh tomatoes
  • 1 small bunch fresh coriander
  • 2-3 bullet chillies
  • Garam masala
  • 2 eggs whites
  • Yoghurt
  • 1 tsp Cumin seeds
  • 1 tsp Coriander powder
  • 2 bags of Spinach

Method

  1. Step 1

    In a bowl, add the mince, half an onion finely chopped, 2 egg whites, salt, 1 teaspoon chilli powder, 1 teaspoon cumin seeds, 1 teaspoon coriander powder and a bunch of finely chopped fresh coriander. Mix all the ingredients together and leave to rest for 15 minutes.

  2. Step 2

    Make the mixture into round balls, like meatballs, approximately 1.5-2 inches in size and leave them to rest again whilst you prepare the curry sauce. These are your kofta.

  3. Step 3

    Add 2 finely chopped onions into a large saucepan with 1/2 cup of oil (or ghee if you have it). Add the ginger and garlic and mix together on a high heat until golden brown.

  4. Step 4

    In a bowl, add half a teaspoon of turmeric power, salt, 1 tsp of chilli powder and 1 cup of water. Mix together to form a nice smooth paste. Add to the saucepan.

  5. Step 5

    Add 2 bags of 800g of baby spinach to the saucepan. Add a little extra water and/or cooking oil if required. The spinach should wilt down and dramatically reduce in size. Add the kofta to the pan.

  6. Step 6

    Leave the spinach/curry mixture to cook for 15-20 minutes.

  7. Step 7

    After this time, the kofta should be cooked through and the curry is ready to serve. Serve with bullet chillies, fresh coriander and garam masala sprinkled on top.