Kofta Korma

READY IN: 1hr 20mins
Recipe by Iceland

indian meatballs. I make them in my tagine. If i want to stick to indian i serve them with basmati rice and a naan bread but if you feel for morroco, serve them with couscous and fresh salad :-)

Top Review by Dr. Jenny

We enjoyed this kofta korma very much. Both the meatballs and sauce were very flavorful. I copied a similar recipe in the past, but the sauce was cream-based. I really like that in this recipe, I could reduce the guilt without sacrificing the flavor and used 2% Greek yogurt and fat-free milk. The sauce had very nice consistency. Since we don't have a tagine, we followed your directions in step 1 (stir frying onion and garlic, removing from heat and mixing with spices and meat, making meat balls and returning to the pan). We then cooked on the stovetop for about 15 minutes or so. We made the sauce in saucepan on the stove and then served the sauce over the meatballs when everything was ready. We served over jasmine rice, as I ran out of basmati. For those in the USA, 1 dl = 100 ml (I was able to use the back of my glass pyrex measuring cup, which listed the metric--it is about 1/2 cup). I would definitely make these again, they were flavorful and easy. I accidentally forgot to add the bay leaves, which I will do next time. Next time, I will also halve the cinnamon, as we like a little less. Thanks for a wonderful meal. Made for ZWT6.

Ingredients Nutrition


  1. For the meatballs:.
  2. Stir fry the onion and garlic, take from heat and add all spices, blend with meat, make 16 to 20 balls and fry on pan.
  3. For the sauce:.
  4. Cook on a pan, preferably wok for 5 minutes, add yogurt and milk and let settle.
  5. If your use a tangine, soak in water for 1 hour, add sauce, put in meatballs and cook in oven on 350°F for 1 hour or more.

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