Lamb Koftas in Tomato Gravy

Lamb Koftas in Tomato Gravy

this is an arab inspired dish, and its best to use koftas made from scratch at home (you can spice it up or tone it down depending on your taste) or you could use store bought frozen koftas (meatballs) too. best served with saffron rice.

Nirmala Prem


  1. 20 Lamb koftas
  2. 1 Onion , chopped
  3. 2 cloves garlic , chopped
  4. 3 tomatoes large .
  5. 1/4 Teaspoon cumin seeds
  6. 2 bay leaf
  7. 1/4 Teaspoon cinnamon ground
  8. 1/4 Teaspoon chilly red powder
  9. 1/4 Teaspoon kasuri methi
  10. 1/8 Teaspoon ras-el-hanout (arab mixed spices)
  11. salt
  12. sugar
  13. oil


25 mins
  1. Blank step
    Add Photo

    Lightly fry the koftas in a little oil, just to seal them up. you just want a light brown colour, but no need to cook them through. set aside.

  2. Blank step
    Add Photo

    Place the whole tomatoes in boiling water for about 5 minutes. remove them and set aside.

  3. Blank step
    Add Photo

    When the tomatoes are cool, peel them and blend the flesh into a fine puree. set aside.

  4. Blank step
    Add Photo

    Heat oil in a kadhai. add cumin seeds.

  5. Blank step
    Add Photo

    When the seeds splutter, add the bay leaf.

  6. Blank step
    Add Photo

    Next, add the garlic and onion. stir well till just translucent.

  7. Blank step
    Add Photo

    Add the cinnamon, red chilly powder and stir. to this add the tomato puree (if required add some water to thin out the gravy).

  8. Blank step
    Add Photo

    Add the kasuri methi and ras-el-hanout. stir well.

  9. Blank step
    Add Photo

    Check for seasoning and add salt. add a dash of sugar too, just to balance the sour tomato taste.

  10. Blank step
    Add Photo

    Add the seared koftas to this, and stir to coat the koftas well with the sauce.

  11. Blank step
    Add Photo

    Cook covered on a low heat till the koftas are cooked through.

  12. Blank step
    Add Photo

    Take it off the heat, and let it rest for about 5 minutes.

  13. Blank step
    Add Photo

    Serve with saffron rice or vegetable pulav. can even be eaten with fresh khubbus (arabic flat bread).

Add Step


Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap