We're currently experiencing some issues with our shop ingredients functionality. We're working on getting this back up and running for you soon, but in the meantime you can still browse our recipes, create a shopping list and add ingredients to your basket on our grocery site.
You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
Deliciously spicy, this lamb kofte curry make a great alternative to a Saturday night takeaway but is also quick and easy enough for a midweek meal. The sauce is flavoured with panch phoran, a versatile Indian spice mix that combines black mustard, fenugreek, fennel, cumin and black onion seeds, and is also perfect for adding flavour to rice and naan breads. See method
of the reference intake
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. Make sure the meatballs are submerged in the sauce as they will freeze better. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place in a pan over a medium heat, stirring occasionally until the dish is heated through.
See more 30-minute fakeaway recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
Before you comment please read our community guidelines.