Servings: 4 People
Calories: 624kcal
Ingredients
Koftas
- 2 Tbsp (28g) - Ghee or Clarified Butter
- 1 - Brown (Yellow Onion), Diced
- 500g (1.1lb) Lamb Mince or Beef, Pork, Chicken or Turkey
- 2 tsp (8g) - Garam Masala
- Salt & Pepper
Masala Blend
- 2 ½ tsp (10g) - Garam Masala
- 2 tsp (8g) - Ground Cumin
- 1 ½ tsp (6g) - Ground Coriander
- 1 tsp (4g) - Ground Turmeric
- 1 tsp (4g) - Kashmiri Chilli Powder
Gravy (Sauce)
- 1 Tbsp (14g) - Ghee or Clarified Butter
- 1 - Brown (Yellow Onion), Diced
- 3 - Garlic Cloves, Grated
- 10g (0.3oz) - Ginger, Peeled & Grated
- 1 - Green or Red Chilli, Roughly Chopped (Optional)
- 1 Bunch - Coriander (Cilantro), Leaves & Roots Separated
- 1 Can (400g) - Diced or Crushed Tomatoes
- 2 Tbsp (30g) - Concentrated Tomato Paste
- 200ml (200g) - Chicken Stock
- 1 Cup (250ml) - Coconut Milk
- Salt & Pepper
Basmati Rice
- ½ - Cinnamon Stick
- 3 - Green Cardamom Pods
- 3 - Whole Cloves
- 2 tsp (8g) - Whole Cumin Seeds
- 1 ½ Cups (300g) - Basmati Rice, Washed
- 600ml (600g) - Cold Water
- Pinch of Salt
Instructions
- Place a large, high-rimmed pan over medium-high heat. Add half of the ghee and diced onion and saute for 5-6 minutes, or until soft and translucent. Remove and let cool slightly.
- Add mince to a bowl with the sautéed onions, garam masala, salt, and pepper. Mix well and portion into even-sized koftas (meatballs). Set aside.
- Place the same pan back over medium heat and add the remaining half of ghee or clarified butter. Add the koftas and sear for 5-6 minutes or until browned all over. Remove from the pan to rest. Don't worry; the koftas will not be fully cooked at this stage.
- Using the same large, high-rimmed pan again, place it over medium heat and add the ghee or clarified butter. Add the onions and saute for 8-10 minutes or until soft, mixing regularly. Add the garlic, ginger, coriander roots, stems, and chilli and saute for 2 minutes, mixing regularly. Add the spices and cook for 1 minute.
- Add diced tomatoes, tomato paste, chicken stock, and coconut cream and bring to a simmer, mixing well. Turn the heat down to low and simmer for 10 minutes to reduce and thicken slightly. Add the koftas and any resting juices and cook for 10 minutes to finish cooking the koftas and for the gravy to reduce to a thick, saucy consistency. Check the seasoning and remove from the heat.
- For the rice, add all of the spices to a saucepan over medium heat and toast for 2 minutes until fragrant and slightly cracking. Add basmati rice, cold water and a pinch of salt and boil over high heat. Place on a lid, lower the heat, and cook for 12 minutes. Turn off the heat and steam for 4 minutes. Remove the lid, and fluff with a fork or spatula.
- Serve the koftas with the curry and naan (optional). Garnish with fresh coriander (cilantro). Dig in.
Nutrition Guide
Nutrition Facts
Kofta Curry
Amount per Serving
Calories
624
% Daily Value*
Fat
19
g
29
%
Saturated Fat
4
g
25
%
Monounsaturated Fat
1
g
Cholesterol
9
mg
3
%
Sodium
310
mg
13
%
Potassium
150
mg
4
%
Carbohydrates
68
g
23
%
Fiber
2
g
8
%
Sugar
9
g
10
%
Protein
42
g
84
%
Vitamin A
980
IU
20
%
Vitamin C
12
mg
15
%
Calcium
150
mg
15
%
Iron
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Like this recipe?Leave a comment below