Indian Spiced Kofta in Curry Sauce

Sat, 31 August 2024

Ingredients 

For the Meatballs: 

• 450g lamb, beef or chicken mince 

• 1 egg, lightly beaten 

• 1 medium onion, finely chopped 

• 1 x 1.25cm piece fresh root ginger, finely chopped 

• 2–3 garlic cloves, finely chopped 

• 1–2 green chillies, finely chopped (adjust to taste; substitute red chillies if needed) 

• 1½ teaspoons salt, or to taste 

• ½ teaspoon freshly ground black pepper 

• A few fresh coriander leaves (or mint, if preferred), finely chopped 

 

For the Curry Sauce: 

• 2 tablespoons vegetable oil 

• 1 medium onion, roughly chopped 

• 2–3 garlic cloves, roughly chopped 

• 1 x 2.5cm piece fresh root ginger, roughly chopped 

• 1 teaspoon cumin seeds 

• 1 level teaspoon garam masala 

• ½ teaspoon turmeric 

• 2–3 large cardamoms, slightly crushed 

• 6 whole cloves 

• 2 bay leaves 

• 1 x 5cm piece cinnamon stick 

• Salt, to taste 

• 2–3 medium tomatoes, finely chopped (or 200g chopped tinned tomatoes) 

• 2 teaspoons tomato puree 

• 425ml water (adjust for desired curry thickness) 

• 3 tablespoons fresh coriander leaves, chopped 

 

Optional: 

• ½ cup (125ml) light cream for a creamier sauce 

Method 

1. Prepare the Meatballs: 
   In a large bowl, combine the lamb or beef mince with the egg, onion, ginger, garlic, chillies, salt, pepper, and coriander (or mint). Mix until well combined. Shape the mixture into golf ball-sized meatballs. 

1. Cook the Meatballs: 
   Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Fry the meatballs until they are golden brown on the outside but not fully cooked through. Remove from the pan and set aside. 

1. Prepare the Curry Sauce: 
   In the same pan, heat 2 tablespoons of vegetable oil over medium heat. Add the cumin seeds, cardamoms, cloves, bay leaves, and cinnamon stick. Fry until the spices begin to sizzle and release their aroma. 

1. Cook the Base: 
   Add the onions, garlic, ginger, chillies, and chopped coriander stalks to the pan. Cook over low heat, stirring occasionally, for about 5 minutes, until the onions are soft but not browned. 

1. Add the Spices and Tomatoes: 
   Stir in the garam masala and turmeric, cooking for another minute. Add the chopped tomatoes and tomato puree. Stir well and cook until the oil separates from the mixture and it looks glossy. 

1. Simmer the Meatballs: 
   Return the meatballs to the pan, spooning some of the curry sauce over them to coat. Increase the heat to bring the sauce to a boil, then reduce to low. Cover the pan and simmer for 20 minutes, stirring occasionally to prevent burning. 

1. Finish and Serve: 
   In the last few minutes of cooking, stir in the light cream, if using. Taste the sauce and adjust the salt if necessary. Sprinkle with freshly chopped coriander leaves before serving. 

Enjoy your delicious kofta curry with basmati rice, naan, or chapattis. Delish!