Kofta Kari Recipe - Meatballs in Spicy Curry Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
351 kcal
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Course
Appetizer
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Cuisine
Middle Eastern
Kofta Kari Recipe - Meatballs in Spicy Curry Sauce
Description
This Kofta Kari recipe calls for ground lamb flavored with spices such as cumin, fenugreek, garlic powder, and ginger mixed with chickpea flour and egg to form tender meatballs. Baking the meatballs partially before adding to the curry ensures they hold shape during simmering.
The curry sauce is developed by sautéing onions, jalapeño, and garlic, then simmering tomatoes down before adding broth, tomato paste, spices, and a cashew paste, which thickens and enriches the sauce. The meatballs cook further in this sauce, allowing the flavors to meld while the curry thickens.
Finishing touches involve stirring in garam masala and yogurt for creaminess and warmth. The dish offers bold, mildly spicy flavor with a creamy texture and tender meatballs, suitable for serving with rice or flatbread.
Notes warn against freezing due to dairy separation and suggest refrigeration for up to 3-4 days after cooling. The dish may be prepared a day ahead and gently reheated to maintain quality.
Ingredients
For the meatballs:
- 1 ½ lbs lamb paleo diet: lean meat, ground
- 1 tsp salt (paleo diet: sea salt)
- ½ tsp cumin
- ½ tsp fenugreek
- ½ tsp garlic powder
- 1 tsp ground ginger
- 1 Tbsp chickpea flour paleo diet: coconut flour, garbanzo bean flour
- 1 egg beaten
For the curry sauce:
- 1 onion medium, chopped
- 1 jalapeño large, minced
- 1 ½ Tbsp olive oil
- 1 tsp ground ginger
- 2 garlic minced, cloves
- 1 Tbsp curry powder mild
- ¾ tsp cayenne pepper
- ½ Tbsp garam masala
- 2 cups vegetable broth
- 6 Roma tomato diced
- 1 Tbsp tomato paste
- 3 Tbsp cilantro chopped
- ⅓ cup cashews ground into a paste*
- 1 cup PLAIN yogurt paleo diet: coconut milk yogurt, plus 2 tablespoons for thickening
- 1 dash allspice
* Place cashews in a small food processor with about 1 Tbsp olive oil. Grind thoroughly until a chunky paste is formed.
Instructions
Make the Lamb Kofta:
- Preheat oven to 350°F.
- For the meatballs: Mix the spices into the garbanzo bean flour. Add to the meat and mix thoroughly. Add the egg and combine into the meat mixture. If you have a medium cookie scooper, form balls and place on a large Pyrex dish. Bake for about 15 minutes in the oven. You don't have to cook the meatballs all the way through since the meatballs will finish cooking in the curry sauce.
Make the Curry Sauce:
- In a Dutch oven on medium heat saute the onions, jalapeno and garlic in the oil until onions are translucent. Add the Roma tomatoes and allow this to simmer for about 20 minutes while breaking down with a wooden spoon. While simmering you can make the cashew paste.
- Add the vegetable broth, tomato paste, ginger, curry and cayenne.
- Add the cashew paste and stir well until mixed in.
- Add the meatballs to the sauce.
- Allow the sauce to thicken for about 10-15 minutes on low heat.
- Add the garam masala. Stir and slowly add the 2 Tbsp. of yogurt stirring until it is all mixed in.
- Cook for an additional 10 minutes. Add dash of allspice. Add the cilantro.
- Serve hot over rice or with naan bread and yogurt on the side.
Notes
- Do not freeze Kofta Kari as the dairy in the sauce may separate and become grainy when thawed.
- Store leftover Kofta Kari in an airtight container in the refrigerator for up to 3-4 days after it has cooled completely.
- This dish can be made a day in advance and reheated covered at 300°F for 20-30 minutes until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 9g | 3% |
| Protein | 18g | 36% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 618mg | 26% |
| Potassium | 437mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 995IU | 20% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 69mg | 7% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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