Kofta (meatball) curry is a particular favourite of mine. This version is nicely spiced without being too hot. I prefer to eat this with naan or chapatti rather than rice. Enjoy!
Amount Per Serving % Daily Value
Calories 526 26%
Calories from Fat 377
Total Fat 41.9g 64%
Saturated Fat 16.0g 80%
Unsaturated Fat 23.5g
Total Carbohydrate 15.2g 5%
Dietary Fibre 2.9g 11%
Protein 23.1g 46%
Cholesterol 91.4mgs 30%Percent Daily Values based on a 2,000 calorie diet.
Spice Mix 1
Spice Mix 2
- Heat the ghee in a pan and fry the onions and garlic & ginger paste for 5-10 minutes until golden.
- Add in Spice Mix 1 and the chillies. Fry gently for 2 minutes.
- Remove half the mixture with a spoon and put to one side.
- Into the pan with the remaining onion mixture add Spice Mix 2, the coconut and the tomato paste. Crumble in the stock cube and add 600 ml (20 fl oz) of water. Season with salt and pepper. Bring to the boil then allow to simmer very gently on a low heat for 30 minutes.
- Meanwhile, in a large bowl combine the meat and the onion mixture which was removed from the pan. Add in the coriander and knead the mixture with your hands into a dough.
- Make golfball-sized koftas from the dough and drop them gently into the simmering sauce.
- Once all the kofta have been added, simmer the curry gently for another 30 minutes, turning the kofta over about half-way through. Serve.
Double-mincing the meat helps the kofta to stick together. If you can’t get your meat double-minced then add a beaten egg into the mixture.
Some versions of this recipe fry the kofta before adding to the sauce. It’s your choice!