Beef Kofta Curry

I love meatballs. I love eating them in pasta dishes mostly … its been a real long time since I made Indian food at home – we have been on this lean/clean eating plan and that included no Indian. The only times we have eaten Indian is when we go to a friends place or to a restaurant.  I suddenly had a craving for meatballs and I knew I couldn’t make a pasta dish so Indian it was to please the hubby

I loved the outcome! It was just delicious and definitely finger licking good! K loved it too … He was impressed. I went with beef mince as K doesn’t love lamb mince … Chicken or Turkey is leaner so you can go for that too.. Also I didn’t didn’t deep fry the kofta balls, I dropped them just as in the curry and cooked it… I found the kofta balls had all the flavour of the curry in it too … it was so YUM!

I love meatballs. I love eating them in pasta dishes mostly ... its been a real long time since I made Indian food at home - we have been on this lean/clean eating plan and that included no Indian. The only times we have eaten Indian is when we go to a friends place or to a restaurant. I suddenly had a craving for meatballs and I knew I couldn't make a pasta dish so Indian it was to please the hubby

Summary

    Ingredients

    For the Kofta
    800 gms of mince, go with beef/lamb/chicken
    1 large onion diced
    1 tbsp garlic paste
    1 tbsp ginger paste
    1/2 tsp ground cumin seeds
    1/2 tsp ground coriander seeds
    1/4 tsp chilli powder
    1 tsp garam masala powder
    1 egg
    1 Juice of lemon
    to taste Salt
    For the Curry:
    1 large onion
    2 large tomatoes diced
    1 green chilli slit lengthwise
    1 tbsp each of ginger and garlic pastes
    1 tsp coriander power
    1 tsp cumin powder
    1 tsp garam masala
    1 tsp turmeric powder
    1 inch cinnamon stick
    3 cloves
    2 pods cardamom
    1 bay leaf
    1 cup well beaten yogurt
    2 tbsps oil
    to taste Salt

    Steps

    1. I put all the ingredients mentioned under the kofta list and minced it fine. Mix well and make kofta balls, slightly smaller than golf balls
    2. Some people like to fry the kofta balls, but I am going to drop these just as in the curry base and trust me the kofta balls won’t fall apart! They actually get real juicy and get all the yummy spice flavour in
    3. Alright time to make the curry base!
    4. In some heated oil, add the onions, ginger and garlic pastes, cinnamon stick, cloves, cardamom pods and bay leaves
    5. Once the onions have softened add the tomatoes, green chilli and all the masala powders: coriander, cumin, garam masala and turmeric powder. I added a cup of water and also the beaten yogurt. Let the curry start to boil and then about 7 minutes later, gently drop the kofta balls into the curry
    6. I made sure the kofta balls didn’t touch each other and also I did not stack them
    7. Cook on medium low and put a lid on the pot. Give it around 25minutes and check if the meat balls are cooked. It should be and the curry will be nice and thick and extremely flavourful
    8. Transfer to a serving bowl and garnish with coriander leaves
    9. Serve with some freshly made rice and some home made rotis or store bought naans haha
    10. Enjoy

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