Servings
Font
Back
0 from 45 votes

Kofta Kari Recipe - Meatballs in Spicy Curry Sauce

Here is a spicy lamb recipe for Kofta Kari, a dish from the Indian subcontinent. It is spicy, tasty, rich and oh so easy to make. Better yet, it can be served as a main dish or as an appetizer.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8 servings
Calories: 351 kcal
Course: Appetizer
Cuisine: Middle Eastern

Ingredients

For the meatballs:
  • 1 ½ lbs ground lamb (paleo diet: lean meat)
  • 1 tsp salt (paleo diet: sea salt)
  • ½ tsp cumin
  • ½ tsp fenugreek
  • ½ tsp garlic powder
  • 1 tsp ground ginger
  • 1 Tbsp garbanzo bean flour (paleo diet: coconut 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 cloves minced
  • 1 Tbsp curry mild
  • ¾ tsp cayenne pepper
  • ½ Tbsp garam masala
  • 2 cups vegetable broth
  • 6 roma tomatoes diced
  • 1 Tbsp tomato paste
  • 3 Tbsp cilantro chopped
  • ⅓ cup cashews ground into a paste*
  • 1 cup plain yogurt + 2 Tbsp. for thickening (paleo diet: coconut milk yogurt)
  • 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:
    Cup of Yum
  1. Preheat oven to 350°F.
  2. 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:
  1. 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.
  2. Add the vegetable broth, tomato paste, ginger, curry and cayenne.
  3. Add the cashew paste and stir well until mixed in.
  4. Add the meatballs to the sauce.
  5. Allow the sauce to thicken for about 10-15 minutes on low heat.
  6. Add the garam masala. Stir and slowly add the 2 Tbsp. of yogurt stirring until it is all mixed in.
  7. Cook for an additional 10 minutes. Add dash of allspice. Add the cilantro.
  8. Serve hot over rice or with naan bread and yogurt on the side.

Notes

  • Frequently Asked Questions:
  •   No, since this dish contains dairy and it is best not to freeze because it will separate and will have a very grainy texture when thawed.
  • How long can I save and store kofta kari? You can store in the refrigerator for up to 3-4 days in an airtight container. Be sure to completely cool to room temperature before refrigerating.
  • Can I freeze kofta kari?   No, since this dish contains dairy and it is best not to freeze because it will separate and will have a very grainy texture when thawed.
  • Can I make this dish ahead of time? Yes, you can make this a day ahead and reheat covered in an oven proof dish for about 20-30 minutes at 300° F.  The temperature of the food should hit 165° F. 

Nutrition Information

Calories 351kcal (18%) Carbohydrates 9g (3%) Protein 18g (36%) Fat 26g (40%) Saturated Fat 10g (50%) Cholesterol 86mg (29%) Sodium 618mg (26%) Potassium 437mg (12%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 995IU (20%) Vitamin C 10.6mg (12%) Calcium 69mg (7%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 351

% 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.