Indian spiced meatballs simmered in a fragrant and flavorful curry coming at you in 3, 2, 1…
This is Kofta curry. Have you met before? If not, trust me – this is going to be love at first bite!
After all, what’s not to love about saucy spiced meatballs? Paired with some basmati rice and oh my goodness – it’s a love marriage y’all.
This Indian meatball curry is savory, slightly spicy, and full of flavor. You can use any ground meat to make this – I personally prefer beef or lamb when making kofta curry.
Whatever type of meat you choose – know that it’ll be minced in a food processor, resulting in a truly melt-in-your-mouth meatball.
After forming the meatballs, I make the curry and then simmer the meatballs right in the sauce. Makes things super easy to cook the meat in the sauce but if you’re trying to cook the koftas ahead of time, you can always bake them in the oven or shallow/deep-fry them then add them to the curry later.
So, if you’ve been following me for a while you’re probably wondering why the heck I’m sharing an Indian recipe on my blog that doesn’t call for the instant pot. Well first of all, I figure that there have to be some of you who either haven’t hopped on the IP bandwagon yet or just prefer to cook on the stovetop sometimes. I like to cook on the stovetop when I have time and am feeling nostalgic lol.
But also… this is actually an older recipe from an eBook I wrote back in 2015 called South Asian Persuasion (such a clever name, I know heh). I’ve been wanting to share some recipes from that eBook on my blog for a while now and am finally getting around to it. I totally intend on sharing a kofta curry in an IP at some point in time. But for now, break out the ‘ol pot/dutch oven and give this a try!
- ½ onion roughly chopped
- 2 cloves garlic roughly chopped
- 1- inch ginger roughly chopped
- ½ Serrano pepper roughly chopped
- 1 pound ground meat beef or lamb
- 1 teaspoon salt
- 1 teaspoon coriander powder
- ½ teaspoon Kashmiri chili powder
- 1 tablespoon tapioca flour or another type of flour
- 2 cups water
- Cilantro garnish
- 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.
- Add the ground meat to the food processor and blend until minced/smooth and well combined with the onion mixture. Pour this into a bowl, along with the spices and tapioca flour.
- Form the meat mixture into 1-inch balls, and set aside in the fridge to firm up for now.
- To make the curry, heat oil in a dutch oven or heavy pot over medium heat, then add cumin seeds. Once they begin to splutter, add the cinnamon stick and bay leaves. Stir briefly, then add the onions and cook for 10 minutes, or until they begin to brown.
- Add the garlic, ginger, Serrano pepper and cook for 1 minute, then add the tomato sauce and spices to the pan and cook for 5-6 minutes, stirring frequently.
- Add the water, mix well, then add koftas. Cover with a lid, reduce the heat to medium low, and cook for 12-15 minutes or until the koftas are cooked through.
- Remove lid, raise heat to high and cook for 5 minutes.
- Garnish with cilantro and serve.
- Depending on the type of meat that you use and the fat content, you may need to add more tapioca flour to the meatballs to better bind them together. You can use a different type of flour as well (tapioca flour just so happens to be gluten-free and paleo-friendly). If you’d rather use an egg, that’ll work too.