Kofta Curry
Juicy meatballs in a rich and aromatic curry sauce, perfect with rice or naan.
20 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 500g ground lamb or beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 egg
- 2 tbsp chopped cilantro
- Salt to taste
- 2 tbsp oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 can (400g) tomato puree
- 1 cup water
- 1/2 cup heavy cream
- Fresh cilantro for garnish
Nutrition Facts
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Instructions
Prepare the koftas: In a large bowl, mix ground meat, chopped onion, minced garlic, grated ginger, cumin, coriander, garam masala, egg, cilantro, and salt. Combine well.
Shape the mixture into small meatballs (about 1.5 inches in diameter). Set aside.
Heat oil in a large pan over medium heat. Add sliced onion and sauté until golden brown. Add minced garlic and grated ginger, sauté for another minute.
Add turmeric, cumin, coriander, and garam masala. Stir well and cook for 1-2 minutes until fragrant.
Pour in the tomato puree and water. Bring to a simmer and cook for 10 minutes, stirring occasionally.
Gently add the meatballs to the sauce. Cover and simmer for 15-20 minutes, until the meatballs are cooked through.
Stir in the heavy cream and simmer for another 2-3 minutes. Garnish with fresh cilantro before serving.
Chef's Tips
- Meat Choice: Use a mix of lamb and beef for extra flavor and juiciness.
- Spice Level: Adjust the amount of garam masala and chili powder to suit your taste.
- Cream Substitute: Coconut milk can be used instead of heavy cream for a dairy-free version.
- Serving Suggestion: Serve with basmati rice, naan, or roti for a complete meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
