5 from 6 votes
Kofta Curry
Kofta curry is one of the tastiest, most satisfying curries to make at home. Juicy meatballs are bathed in a fragrant and spice-laden sauce – an intense combination of flavour and colour.
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings:
4
Calories:
500 kcal
Course:
Main Course
Cuisine:
Indian, Pakistani
Ingredients
For the kofta
- 1 lb lamb mince (about 500g)
- ½ onion grated
- 2 cloves garlic minced
- 1 tsp ginger minced
- 1 tsp cumin
- 1 tsp Coriander
- 1 tbsp cilantro chopped, fresh
- 1 tsp salt
- 1 tsp black pepper
For the Sauce
- 2 tbsp neutral cooking oil generic cooking oil
- 1 tsp cumin seeds
- 4 cardamom
- 5 cm cinnamon piece
- 6 black peppercorns
- 1½ onion
- 6 garlic peeled, cloves
- 1 tsp ginger (minced)
- 3 chilies chopped
- ½ tsp Turmeric
- 1 tsp cumin
- 1 tbsp Coriander
- 1 tsp paprika
- 1 tsp chilli powder
- 1 tsp garam masala
- 1 cup tomato passata
- ¾ cup yogurt
- 1 tsp salt
- 1½ cups water
- cilantro fresh, for garnish
- yogurt drizzle for garnish
Instructions
- Mix together all the kofta ingredients and form the balls. Set aside while you prepare the sauce.
- Using a blender or stick/immersion blender, make a puree from the onion, garlic, ginger and chillies. Set aside.
- Heat the oil in a large deep pan until hot then add the whole spices and sizzle for 30 seconds or so.
- Add the onion puree and sizzle for 5 minutes, stirring until golden brown.
- Add the ground spices and a little salt and stir well to combine everything.
- Add the yoghurt and stir well then add the tomato and cook until simmering.
- Add 1½ cup water and bring to a bubble. Reduce the heat to low and simmer gently for 10 minutes.
- Drop in the kofta and shake the pan to submerge them. Try not to stir at this stage as you could damage the meatballs. Once they've been simmering for a while they'll firm up and you can stir as normal. Simmer the kofta gently (partially covered) for a further 30 minutes, stirring occasionally until the sauce is reduced and creamy.
- Remove from he heat and scatter over the fresh cilantro.
Cup of Yum
Notes
- Serve your Kofta Curry with basmati rice or Indian breads.
- Use fresh herbs like cilantro or mint. Toasted nuts like slithered almonds or cashew nuts. Scatter over a few pomegranate seeds and add a drizzle of yoghurt.
- Fridge - Leftovers will stay good in the fridge for 4-5 days in airtight containers. Reheat in the microwave until piping hot.
- Freezer - Again, store in airtight containers for the freezer. They'll stay fresh for 3+ months. Add a little water before reheating to avoid the sauce drying out. Stir regularly throughout microwave reheating until piping hot.
Nutrition Information
Calories
500kcal
(25%)
Carbohydrates
24g
(8%)
Protein
25g
(50%)
Fat
35g
(54%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
16g
(80%)
Trans Fat
0.03g
(2%)
Cholesterol
84mg
(28%)
Sodium
1307mg
(54%)
Potassium
975mg
(21%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
1103IU
(22%)
Vitamin C
65mg
(72%)
Calcium
199mg
(20%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 500
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 24g | 8% |
| Protein | 25g | 50% |
| Fat | 35g | 54% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 84mg | 28% |
| Sodium | 1307mg | 54% |
| Potassium | 975mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 1103IU | 22% |
| Vitamin C | 65mg | 72% |
| Calcium | 199mg | 20% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.