Description
Enjoy the rich and flavorful Kofta Curry, a classic dish featuring spiced meatballs simmered in a savory tomato-based sauce, garnished with fresh cilantro. Perfect for a hearty dinner, this recipe combines aromatic spices with tender meatballs to create a comforting and delicious meal.
Ingredients
Units
Scale
Meatballs:
- 1/2 onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 1-inch ginger, roughly chopped
- 1/2 Serrano pepper, roughly chopped
- 1 pound ground beef or lamb
- 1 teaspoon salt
- 1 teaspoon coriander powder
- 1/2 teaspoon Kashmiri chili powder
- 1 tablespoon tapioca flour (or alternative flour)
Curry:
- 1 tablespoon avocado oil
- 1/2 teaspoon cumin seeds
- 1 cinnamon stick
- 2 bay leaves
- 1 onion, diced
- 2 cloves garlic, minced
- 1-inch ginger, minced
- 1/2 Serrano pepper
- 1 cup canned tomato sauce
Spices:
- 1 teaspoon salt
- 1 teaspoon coriander powder
- 1/2 teaspoon Kashmiri chili powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon black pepper
Additional:
- 2 cups water
- Cilantro garnish
Instructions
- Prepare the Meat Mixture: Add the onion, garlic, ginger, and Serrano pepper to a food processor or blender, and blend until smooth, scraping down the sides a few times if needed.
- Make the Meatballs: Add the ground meat to the food processor and blend until minced/smooth and well combined with the onion mixture. Transfer to a bowl, then add the spices and tapioca flour. Mix thoroughly, then form into 1-inch balls and refrigerate to firm up.
- Start the Curry Base: Heat oil in a Dutch oven or heavy pot over medium heat. Add cumin seeds and cook until they splutter. Add cinnamon stick and bay leaves, stirring briefly.
- Sauté Onions: Add diced onions and cook for 10 minutes until they begin to brown.
- Add Aromatics and Tomato: Stir in minced garlic, ginger, Serrano pepper, and cook for 1 minute. Add tomato sauce and spices, cooking for 5-6 minutes while stirring frequently.
- Add Water and Meatballs: Pour in water, mix well, then gently add the meatballs. Cover with a lid, reduce heat to medium-low, and simmer for 12-15 minutes until meatballs are cooked through.
- Finish the Curry: Remove lid, increase heat to high, and cook uncovered for an additional 5 minutes to thicken the sauce.
- Garnish and Serve: Remove from heat, garnish with chopped cilantro, and serve hot with rice or flatbread.
Notes
- Depending on the fat content of your meat, adjust the tapioca flour to ensure the meatballs hold together well.
- You can substitute tapioca flour with other gluten-free flours like cornstarch or arrowroot powder.
- For a richer flavor, cook the curry longer to deepen the spices.
- If you prefer spicier curry, add additional Serrano or other hot peppers according to taste.
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 340 kcal
- Sugar: 7 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg
