Lamb Kofta Curry With Jeera Rice Recipe

About this recipe

Lamb Kofta Curry with Jeera Rice is a delicious and hearty Indian lunch recipe that combines succulent lamb meatballs simmered in a spiced tomato and onion curry with fragrant cumin-infused rice. This dish balances rich protein from the lamb with fiber-packed rice, making it ideal for gym prep or a satisfying midday meal. The aromatic spices like garam masala, cumin, and coriander create layers of flavor that pair wonderfully with the tender koftas and fluffy rice. Perfect for batch cooking, this one-pan meal is both easy to prepare and bursting with authentic Indian taste. Serve it for a comforting lunch or dinner that appeals to spice lovers and those looking for high-protein options.

Ingredients

• 30 Sachets Bag Nescafé 3 In 1 Original Soluble Ground Coffee Beverage (30 Sachets Bag)
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 110 g Unpeeled Garlic Cloves
• - Ginger Powder
• 50 g Everest Cumin Powder
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 kg Rice
• 850 g Sundrop Heart+ Blended Cooking Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 25 g Whole Black Pepper
• - Ginger-500 Gms

Instructions

1. 1. Peel and finely chop the onion, garlic, and coriander leaves, and reserve half for garnishing.
2. 2. In a mixing bowl, combine ground lamb with coriander powder, cumin powder, ginger powder, turmeric, and salt.
3. 3. Shape the lamb mixture into small koftas (meatballs) and set aside.
4. 4. Heat oil in a pan and sauté the chopped onion and garlic until golden brown.
5. 5. Add chopped tomatoes, red chili powder, and garam masala, cooking until the tomatoes break down into a paste.
6. 6. Add 300ml water to the pan, stir well, and bring the curry base to a simmer.
7. 7. Carefully place the lamb koftas into the simmering curry, cover, and let cook for 15 minutes, turning occasionally.
8. 8. Meanwhile, rinse the rice and soak it in water for 10 minutes.
9. 9. Heat oil in another pan and toast cumin seeds until aromatic.
10. 10. Add soaked rice to the pan with cumin seeds, pour in 200ml water, and season with salt. Cover and cook on low heat until the rice is fluffy.
11. 11. Once the koftas are cooked, garnish the curry with fresh coriander leaves.
12. 12. Fluff the jeera rice with a fork and serve alongside the lamb kofta curry.