meatball curry

Kofta curry is a delicious dish of succulent grilled or broiled beef meatballs in a rich, creamy and spicy sauce. It is full of fragrant Indian spices and makes a great weeknight dinner. This low carb meatball curry is also freezer friendly. Great tips for lightening it up also included.

Kofta Curry (Meatball Curry)

beef

onion (medium, grated)

egg (large)

bread crumbs

cilantro (chopped)

mint (fresh, chopped (or 1 teaspoon dry mint))

ginger garlic paste

garam masala (or tikka masala)

cumin (ground)

ground coriander (ground)

turmeric (ground)

paprika

red pepper flakes

salt

olive oil

onion (medium, chopped)

garam masala

chili powder (or paprika)

turmeric

coriander (ground)

salt ((adjust per taste))

chili pepper (chopped (jalapeno or cayenne

tomato paste

tomatoes (*)

yogurt (whole, whipped)

fenugreek leaves (chopped (or 1 tablespoon dried leaves))

water

heavy cream ((optional))

Cilantro (chopped for garnish)

Kofta Curry (Meatball curry)

Place all the ingredients for kofta (meatballs) in a mixing bowl. Mix and knead it well for 3-4 minutes. Let it rest as you prepare the curry.

Heat the olive oil in a cooking pot over medium heat. Add chopped onions and sauté until golden brown.

Add the ginger and garlic paste and stir for 2 minutes. Add the tikka masala, chili powder, turmeric, cumin powder, coriander powder, salt and mix well.

Then add the chili peppers, tomato paste and stir 2 minutes. Next add the crushed tomatoes and stir it in.

Add the whipped yogurt and stir thoroughly. Add the fenugreek leaves, which give a distinctive taste to this dish. 

Then add 1 cup of water and stir (adjust the water as needed). Let it simmer about 20 minutes, until some oil starts surfacing on the top.

Meanwhile, shape 16 smooth and cylindrical (or round) koftas and set aside. Place the koftas on a baking sheet lined with aluminum foil and broil it on high for about 3 to 5 minutes on both sides.

The broiling time may differ with each oven, so make sure to check initial progress. Alternatively the koftas may also be grilled. The koftas do not have to be completely cooked in this process as they will cook further in the sauce.

If necessary, you may use a blender and process the sauce. Add the koftas to the sauce. Adjust seasoning and consistency as needed. 

Increase the heat to medium high and once the curry starts bubbling, lower the heat and simmer for about 10 minutes.

Sprinkle chopped cilantro leaves on the top. You may drizzle cream or whipped yogurt on top.

Serve this beef meatball curry with rice or flat bread. Enjoy!

https://www.youtube.com/watch?v=E5lihEU_EGw

Kebab Kofta Masala is a delicious Indian dish of succulent grilled or broiled meatballs in a rich, creamy and spicy gravy. The gravy in this recipe is much lighter than traditional versions, while retaining its creamy consistency and taste. 

#thedeliciouscrescent #koftacurry #meatballcurry

Full Recipe and Nutrition Facts: https://www.thedeliciouscrescent.com/kofta-kebab-masala/


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How to Make Kebab Kofta Masala

A fragrant lamb kofta curry recipe that won&#8217;t need hours on the stove. Make it as mild or spicy as you like by adjusting the amount of chillies in the recipe.

Lamb kofta curry

For the meatballs

fennel seeds

garlic

ginger

green chillies

shallot

tbsp desiccated coconut

lamb mince

For the curry sauce

shallot, chopped

tbsp garam masala

tsp turmeric

tin chopped tomatoes

tbsp natural yogurt

Lime wedges to serve

Toast the fennel seeds in a dry pan until fragrant. Whizz garlic cloves, ginger, chillies and shallot to a paste in a mini processor, then mix with the toasted fennel, coconut and lamb mince. Season and roll into 20 balls, then chill.

In a little oil, fry the shallot, fresh ginger, garam masala and ground turmeric for 5 minutes. Stir in the tin of tomatoes and a splash of water and simmer for 5 minutes. Add the meatballs, cover and simmer for 15 minutes. Drizzle over the natural yogurt and serve with lime wedges, steamed rice and extra yogurt.

This Indian-inspired kofta curry aka meatballs in curry sauce need nothing else but plain basmati rice and a big spoon!

Indian Spiced Meatballs in Curry Sauce

lbs pork

tbsp cumin

coriander

cloves

tsp ground cinnamon

nutmeg

tsp black pepper

cayenne pepper

tbsp plain yogurt

vegetable oil

onion

tbsp cilantro stalks (chopped)

tbsp Indian curry paste (not sauce)

400 gl/14 oz canned chopped tomatoes

black kale/cavolo nero or spinach (chopped)

125 milliliters/1/2 cup light cream/single cream (or coconut milk)

tsp garam masala (optional)

cilantro leaves (chopped)

In a large bowl combine pork, ginger, cumin, coriander, cloves, cinnamon, nutmeg, black pepper, cayenne pepper, salt and plain yogurt.

Roll into golf ball-sized meatballs and brown in 1 tbsp of vegetable oil until golden but not cooked all the way through. Remove to a plate and set aside.

Discard excessive fat but leave approximately 1 tbsp in the pan. Add onions, garlic, ginger and chopped cilantro stalks and cook over low heat without browning for 10 minutes, stirring occasionally.

Add curry paste and stir for a minute, then add canned tomatoes and water, stir to combine, return the meatballs to the pan, and spoon some curry sauce on them to coat them, then turn the heat up and bring to a boil, then turn the heat to low, cover with a lid and simmer for 20 minutes.

Add chopped kale and any other vegetables if using and cook uncovered for 10 minutes longer, stirring once in a while to avoid burning. In the last few minutes add light cream and taste for salt, add more if necessary. (I add no salt to this sauce as Patak's curry pastes are quite salty already!)

Sprinkle with garam masala and chopped cilantro leaves. Serve with basmati rice, naan and/or lentil dhal for a low carb version.

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Top Tags

Kofta Curry (Meatball Curry)

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The most viewed meatball curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine