1 hr 15 mins
This is my recipe derived from an Indian recipe that only suggested ingredients. I have experimented with this recipe since about 1958. This is its present incarnation.
My Private Note
Units: US | Metric
FOR THE MEATBALLS
- 1 lb good quality ground beef (minced) or 1 lb ground lamb or 1 lb lean ground mutton or 1 lb ground goat meat, could be substituted
- 1 garlic clove, pressed or finely chopped
- 1/2 cup very finely chopped onion
- 1/4 teaspoon ground cassia cinnamon (or up to 1/2 tsp ground ceylon cinnamon)
- 1/4 teaspoon ground cardamom (try substituting black cardamom or a blend of green and black for a different flavor)
- 1 pinch salt
- telicherry black pepper (4-6 grinds)
- 1 large egg, beaten
- flour, for your hands
- vegetable oil, to the depth of 1/8 to 1/4 inch in a small skilet
FOR THE GRAVY (CURRY)
- 1 large onion, chopped
- fresh green chile, for a hot curry, one (or more)
- ground cayenne pepper, for a milder curry, 1 pinch to 1/8 tsp
- fresh coconut milk (if you know how to get it, it is not just the liquid in the center of an unspoiled coconut!) or 16 ounces canned thai coconut milk (Never use sweetened coconut milk)
- 1 tablespoon finely minced or grated fresh ginger (substitute if you must) or 1/4-1/2 teaspoon ground ginger (substitute if you must)
- 1 -1 1/2 teaspoon ground fenugreek
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black mustard seeds (substitute yellow mustard seed if necessary)
- 1/2 teaspoon freshly ground tellicherry black pepper
- 2 to 4 key limes, juice of (key limes, mexican, or persian)
Condiments and Accompaniments
- 2Using a morter and pestle (such as Thai green granite) or a small blender, grind the green chilis (if used) or cayenne, ginger, fenugreek, coriander, turmeric, cumin, mustard seed, pepper, salt and lime juice into a curry paste.
- 3Soak the Basmati rice for about 30 minutes befre cooking.
- 4Begin to cook the rice at about the time you start to cook the meatballs.
- 6Mix the meat, cinnamon, cardamom, pepper, garlic, onion and egg into a stiff paste.
- 7With floured hands, form the meat paste into round balls about the size of a walnut.
- 8Heat the oil in a skillet and fry the meatballs over moderate heat to a light brown.
- 9Remove the meatballs from the fat and drain them on paper towels or a rack.
- 10Add the chopped onion for the curry gravy in the fat remaining in the skillet and fry it until it is just soft, then add the curry paste and cook for five minutes.
- 11Then transfer the fried curry paste and onion mixture to a pot and add the coconut milk.
- 12Stir very well over medium heat while bringing the curry gravy to a simmer.
- 13Then add the meatballs and simmer them in the gravy (curry) for 30 minutes.
- 14It is recommended that you serve this dish with fried Poppadoms, Rasmati rice, a select assortment of chutney and pickles, shredded coconut, sultanas (golden raisins), and pine nuts, all arranged in small side dishes.
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Nutritional Facts for Kofta Curry
Serving Size: 1 (258 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 473.6
- Calories from Fat 180
- Total Fat 20.0 g
- Saturated Fat 7.3 g
- Cholesterol 123.6 mg
- Sodium 139.2 mg
- Total Carbohydrate 45.2 g
- Dietary Fiber 3.5 g
- Sugars 3.3 g
- Protein 27.6 g