This kofta curry is made with beef and lamb meatballs in a coconut-based gravy. Made with curry powder and garam masala, this Indian delicacy takes less than 30 minutes.
Table of Content
The word kofta refers to meatballs. In India, we can have koftas made vegetarian or non-vegetarian. In fact, you can make balls with potato, cauliflower, or other veggies in a curry-spiced gravy.
So, this is an Indian recipe made with beef and lamb meatballs in a curry-spiced coconut gravy. Similar to my Indian meatball curry with a yogurt-based gravy.
Why make these koftas
- This meatball curry takes only 30 minutes to make.
- The spices, curry powder, and garam masala can be found in any supermarket. And yet, you can make your own homemade curry powder and garam masala.
- Today, I have served it with steamed rice, and a side of Indian spiced potatoes.
- But, it also works wonderfully with chapati, sweet potato chapati, naan, paratha, or any other Indian bread.
Ingredients and substitutes
- Meat - I am using a combination of beef and lamb. But you can also use all beef or a combination of chicken and turkey.
- Curry powder - Curry powder is readily available in most supermarkets these days. But you can also make your own homemade curry powder as well as garam masala.
- Coconut Cream - I have always used yogurt in this recipe to keep it authentic, but often, I have used coconut cream. Both taste absolutely delicious but obviously, the one with coconut cream will have a coconut flavor.
- Breadcrumbs - This helps keep the meatballs moist and juicy so do not omit them. Breadcrumbs work the same way, but I use semolina because it's my mom's recipe.
Meatball kofta curry
Meatballs
- Add all meatball ingredients in a bowl and mix well to combine.
Pro tip - Never over mix ground meat as the meatballs will become tough. - Shape the mixture into small golf size balls and set them aside.
Pro tip - Dip your hands in water or smear some oil on your hands. This will make it easier to work depending on the amount of fat in the meat.
Coconut gravy
- In a pan or cast-iron skillet, sauté onions in oil until translucent. Add ginger and garlic. Cook for another 30 seconds.
- Next, add the tomato paste, followed by the curry powder. Saute another 2 minutes adding the coconut cream in two batches to prevent the spices from burning.
Pro tip - When cooking spices you want to cook on low heat with a little liquid to prevent them from burning.
- Next, add the curry leaves, bay leaves, and garam masala, and season with salt and pepper. Then, add the chicken broth and bring it to a boil.
- Once the curry comes to a boil, lower the heat to a simmer and gently drop the meatballs one at a time.
- Cover the pot and let simmer on medium-low for about 10 minutes. Open the pan and stir the meatballs so they are flipped over to the other sides. Cover and cook for another 10 minutes on medium-low heat.
- Finally, add in the lemon juice and cilantro. Taste and adjust seasoning. Garnish with more freshly chopped cilantro.
Pro tip - The consistency of a curry depends on what you going to serve it with. I like a little gravy when I serve it with rice but I prefer it thicker when I serve it with chapati or naan. - Enjoy!
Tips for success
- These meatballs work great with lean meat. Too much fat will result in misshapen balls as the fat cooks off.
- Make sure ground meat is thawed well so you do not have too much moisture in the meatballs.
- When working with meatballs do not overwork them. This makes tough meatballs. Instead, dip your hand in clean water and work them with a light hand. The water prevents them from sticking to your hands so it's easier to work.
- Make sure to cook the Indian spices. It's all about marrying those flavors. Add a few tablespoons of liquid to prevent them from burning but cook until you have a nice fragrance from the spices.
- Bring the curry to a boil but do not put the meatballs when the curry is boiling. Instead, put the meatballs on a light simmer. This way they won't break.
- Cook until the meatballs are just tender. Do not overcook as it will make the meatballs tough.
- Let the meatballs sit in the curry for a while this helps them soak up moisture making them moist and juicy. In fact, this curry is even better the next day.
Frequently asked questions
How long will this meatball curry keep?
This meatball curry recipe will keep in the fridge for 3 to 4 days. You can also freeze it for up to a month.
Can I use ground chicken instead of beef for this curry?
Absolutely, the spices and flavors in this dish work with chicken, beef, lamb, and pork too.
I don't have curry powder, what can I use?
You can make your own curry powder spice mix. using Indian species like cayenne, paprika, cumin, coriander, turmeric power, etc. Try my Indian meatball curry instead
What do I serve with this curry?
You can serve it with steamed rice or Indian bread. Sometimes, I serve it with our family's favorite coconut turmeric rice or fruit and nut pilaf. Indian chapati, roti, or naan are perfect with this. And, when I'm on a low carb diet I usually go with my cauliflower turmeric rice or mustard dill cauliflower rice.
What side dish can you serve with these koftas?
For a side dish, I like to serve a vegetarian dish like
Black beans curry or Black Beans Coconut Curry
Channa Masala - Chickpea Curry or Kidney beans curry
Mushroom masala or aloo gobi (sauteed Indian cauliflower)
Printable Recipe
Meatball Kofta Curry
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: Stovetop
Difficulty: Easy
Calories: 299kcal
Adjust Servings Here: 8 servings
Description
This kofta curry is made with beef and lamb meatballs in a coconut-based gravy. Made with curry powder and garam masala, this Indian delicacy takes less than 30 minutes.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Meatballs
- 1 lb (500 g) Ground meat ((combination of beef and lamb or all beef) )
- 1 tablespoon Onion powder
- ½ teaspoon Garlic powder (grated)
- ½ teaspoon Ginger powder (grated)
- ½ teaspoon Garam masala
- 1 teaspoon Curry powder
- ½ cup Breadcrumbs
- ¼ cup Cilantro (chopped finely)
- ½ teaspoon Salt
- ¼ teaspoon Pepper
Coconut gravy
- ½ cup Onions (chopped finely)
- 1 tablespoon Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoon Tomato paste
- 2 tablespoon Curry powder
- ½ cup (120 ml) Coconut cream
- 4 Curry leaves
- ½ teaspoon Garam masala
- 2 Bay leaves
- 1 cup (240 ml) Chicken broth
- 1 tablespoon Lemon juice
- 2 tablespoon Cooking oil
- 1 teaspoon Salt
- ¼ cup Cilantro chopped
Instructions
Meatballs
- Add all meatball ingredients in a bowl and mix well to combine.Pro tip - Never over mix ground meat as the meatballs will become tough.
- Shape the mixture into small golf size balls and set aside.Pro tip - Dip your hands in water or smear some oil on your hands. This will make it easier to work depending on the amount of fat in the meat.
Coconut gravy
- In a pan or cast-iron skillet, saute onions in oil until translucent. Add ginger and garlic. Cook for another 30 seconds.
- Add the tomato paste, followed by the curry powder. Saute another 2 minutes adding the coconut cream in two batches to prevent the spices from burning. Pro tip - When cooking spices you want to cook on low heat with a little liquid to prevent them from burning.
- Next, add the curry leaves, bay leaves, garam masala, and season with salt and pepper. Then, add the chicken broth and bring to a boil.
- Once the curry comes to a boil, lower the heat to a simmer and gently drop the meatballs one at a time.
- Cover the pot and let simmer on medium-low for about 10 minutes. Open the pan and stir the meatballs so they are flipped over to the other sides. Cover and cook another 10 minutes on medium-low heat.
- Finally, add in the lemon juice and cilantro. Taste and adjust seasoning. Garnish with more freshly chopped cilantro. Pro tip - The consistency of a curry depends on what you going to serve it with. I like a little gravy when I serve it with rice but I prefer it thicker when I serve it with chapati or naan.
- Enjoy!
Recipe Notes & Tips
- These meatballs work great with lean meat. Too much fat will result in misshapen balls as the fat cooks off.
- Make sure ground meat is thawed well so you do not have too much moisture in the meatballs.
- When working with meatballs do not overwork them. This makes tough meatballs. Instead, dip your hand in clean water and work them with a light hand. The water prevents them from sticking to your hands so it's easier to work.
- Make sure to cook the Indian spices. It's all about marrying those flavors. Add a few tablespoons of liquid to prevent them from burning but cook until you have a nice fragrance from the spices.
- Bring the curry to a boil but do not put the meatballs when the curry is boiling. Instead, put the meatballs on a light simmer. This way they won't break.
- Cook until the meatballs are just tender. Do not overcook as it will make the meatballs tough.
- Let the meatballs sit in the curry for a while this helps them soak up moisture making them moist and juicy. In fact, this curry is even better the next day.
Nutrition Information
Calories: 299- kcalCarbohydrates: 20- gProtein: 12- gFat: 19- gSaturated Fat: 8- gCholesterol: 44- mgSodium: 492- mgPotassium: 259- mgFiber: 2- gSugar: 13- gVitamin A: 235- IUVitamin C: 5- mgCalcium: 25- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Liliana
I just made this, I absolutely loved it and will keep it in my favorites <3
Veena Azmanov
Thank you for the lovely feedback, Liliana. So happy you enjoyed it.
Helen
This looks fabulous - the perfect amount of spice!