Easy Kofta Curry Recipe

Last night, i decided to try out this kofta curry recipe using a mix of ground lamb and beef, and even though i kinda fumbled with slicing up onions and spices, the wild combo of ginger, garlic, and that cheeky green chili made the whole thing a total flavor explosion i just can’t wait to dive into again.

I love making this Easy Kofta Curry coz its so flavorful and nutritous. I use ground lamb, one finely chopped onion, minced garlic and ginger, and sometimes a green chili with fresh cilantro.

I mix in egg, breadcrumbs, cumin and garam masala then let it simmer with canned tomatoes, water, and spices.

Ingredients

• Ground lamb or beef: Rich protein source that creates savory, indulgent meatballs bursting with flavor.
• Onion: Adds natural sweetness, fiber and vitamins that deepen the curry’s flavor.
• Garlic: Brings a strong aroma and mild heat while boosting health benefits.
• Ginger: Offers a zesty warmth that aids digestion and adds a pungent kick.
• Cilantro: Provides a fresh, herby note with antioxidants and a clean finish.
• Canned tomatoes: Deliver tangy acidity and vitamin C, building a rustic sauce base.
• Green chili: Gives a subtle kick for those who prefer a touch of heat.
• Egg: Binds ingredients together and creates a richer, softer texture.

Ingredient Quantities

• 500g ground lamb or beef
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 inch piece of ginger, minced
• 1 fresh green chili, finely chopped (optional)
• 1/3 cup chopped cilantro
• 1 egg, lightly beaten
• 1/4 cup breadcrumbs
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• Salt and pepper to taste
• 2 tablespoons oil for frying
• 1 large onion, chopped for the sauce
• 3 garlic cloves, minced for the sauce
• 1 inch piece of ginger, grated for the sauce
• 400g canned chopped tomatoes
• 1/2 cup water (or more as needed)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala for the sauce
• Salt to taste
• Fresh cilantro for garnish

How to Make this

1. In a large bowl, mix the ground meat, finely chopped onion, minced garlic, minced ginger, chopped green chili (if using), chopped cilantro, lightly beaten egg, breadcrumbs, cumin, garam masala, salt, and pepper until well combined. Then form small meatballs with your hands.

2. Heat 2 tablespoons of oil in a large pan over medium heat. Fry the koftas in batches until they get a nice brown colour; then set them aside on a plate.

3. In the same pan, add the chopped large onion for the sauce along with the 3 minced garlic cloves and grated ginger. Sauté them until the onions turn soft and slightly golden.

4. Add the cumin seeds to the pan and let them sizzle for a few seconds, then stir in the canned chopped tomatoes.

5. Mix in the turmeric powder, red chili powder, and 1 teaspoon of garam masala. Season with salt and add 1/2 cup water (or a bit more if you prefer a thinner sauce).

6. Bring the sauce to a simmer and let it cook for about 5-10 minutes, stirring occasionally so it doesn’t stick.

7. Carefully add the fried koftas back into the pan and gently mix them into the sauce. Let it simmer together for another 8-10 minutes, so they absorb the flavours and cook through.

8. Check the seasoning and adjust salt if needed. If the sauce becomes too thick, add a splash more water.

9. Turn off the heat and sprinkle fresh cilantro on top for garnish.

10. Serve the kofta curry hot with rice or naan, and enjoy your meal.

Equipment Needed

1. Large mixing bowl – for combining all the meat and spice ingredients
2. Cutting board – to chop onions, garlic, ginger, green chili, and cilantro
3. Chef’s knife – for finely chopping and mincing your ingredients
4. Small grater – to grate ginger for the sauce
5. Measuring spoons and a measuring cup – to accurately measure spices, breadcrumbs, water, and other small quantities
6. Frying pan – a large one to fry the meatballs and later cook the sauce
7. Spatula or slotted spoon – to carefully turn the meatballs and stir the sauce
8. Plate – to set aside the fried meatballs once they are browned

FAQ

• Q: What type of meat works best for Easy Kofta Curry?
  A: Lamb is classic for its rich flavor but beef works just as fine if you like a leaner option.
• Q: Can I adjust the spice level in this recipe?
  A: Yup, if you prefer less heat, just skip the green chili and reduce the red chili powder a bit.
• Q: Is it possible to bake the koftas instead of frying them?
  A: Sure thing, just bake them in a 180C oven for about 20-25 minutes until they’re nicely done.
• Q: How do I ensure the koftas hold their shape in the curry?
  A: Make sure to mix in the egg and breadcrumbs well with the spices so they stick together when cooked.
• Q: Can I make the curry ahead of time?
  A: Absolutely, the flavors actually improve after sitting for a few hours, so its a great make-ahead meal.

Easy Kofta Curry Recipe Substitutions and Variations

• Instead of ground lamb or beef, you can use ground turkey or chicken if you want a leaner option.
• If you dont have breadcrumbs handy, try substituting with crushed oats or panko for a different texture.
• For the fresh green chili, a pinch of cayenne pepper or red pepper flakes can work when you want more heat.
• Replace the canned chopped tomatoes with fresh ones that you blend or crush, if you prefer a fresher taste.
• If you’re not a fan of cilantro, mint leaves can be a surprisingly good swap in the curry garnish.

Pro Tips

Alright here’s the recipe in a more relaxed style with a few extra pro tips thrown in:

1. First up, mix your 500g of ground lamb or beef with a chopped onion, 2 minced garlic cloves, 1 inch of minced ginger, that optional chopped green chili if you like some heat, 1/3 cup of chopped cilantro, one lightly beaten egg, 1/4 cup of breadcrumbs, 1 teaspoon each of cumin and garam masala and some salt and pepper. Make sure everything is combined pretty well then shape the mixture into small meatballs with your hands.

2. Heat 2 tablespoons of oil in a big pan on medium heat. Fry the meatballs in small batches till they get a nice brown colour then set them aside on a plate. Don’t crowd the pan or they wont brown properly, trust me on that.

3. Using the same pan, toss in a large chopped onion along with 3 minced garlic cloves and 1 inch grated ginger. Cook these until the onions are soft and lightly golden. Then add 1/2 teaspoon of cumin seeds letting them sizzle for a few seconds.

4. Next, add the 400g canned chopped tomatoes along with 1/2 cup water (or more if you want the sauce runnier), 1/2 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, and 1 teaspoon of garam masala. Season with salt and let the sauce come to a simmer. Give it a stir every now and then so it doesnt stick.

5. Once the sauce has been simmering for 5-10 minutes, carefully add the fried meatballs back into the pan. Let them sit in the simmering sauce for another 8-10 minutes so they soak up all those flavours and finish cooking through.

6. Do a little taste test and adjust the salt if you need it. If the sauce looks too thick then add a splash more water. Finally, turn the heat off and sprinkle some fresh cilantro on top. Serve it hot with rice or naan and enjoy!

Pro Tip 1: When forming the meatballs, don’t mix the meat too much. Overworking it can make them tough so try to handle them gently.

Pro Tip 2: Fry the meatballs in small batches so they brown evenly. Rushing this step might leave some of them undercooked or not as flavorful.

Pro Tip 3: Letting the sauce simmer is key. This gives all the spices time to meld together. Keep an eye on it and stir occasionally to prevent it from sticking to the pan.

Pro Tip 4: If you like a little extra zing, try adding another touch of garam masala right before serving. It adds a burst of flavor that makes the dish even tastier. Enjoy your meal!