Delicious Meatball Kofta Curry
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.
Kofta curry is a popular dish in South Asian and Middle Eastern cuisine. It consists of meatballs (koftas) that are typically made with ground meat such as lamb, beef, chicken, or a mixture of these, mixed with spices, onions, and herbs. The koftas are usually fried or baked until cooked through and then simmered in a flavorful curry sauce.
The curry sauce is made with a blend of spices, tomatoes, onions, garlic, ginger, and sometimes yogurt or cream to create a rich and creamy texture. Kofta curry is often served with rice or bread and garnished with fresh cilantro or mint. It is a delicious and comforting dish that is enjoyed by many around the world. Also, try 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 and garam masala.
- Coconut Cream – I have always used yogurt in this recipe to keep it authentic. But often, I use 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 also work, but I use semolina because it’s my mom’s recipe.
Step-by-step: Meatball kofta curry
Meatballs
- Add all the meatball ingredients to a bowl and mix well to combine.
Pro tip – Never overmix ground meat, as the meatballs will become tough. - Shape the mixture into small golf-sized 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. Then, add ginger and garlic. Cook for another 30 seconds.
- Next, add the tomato paste, followed by the curry powder. Sauté for 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 them 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 it simmer on medium-low for about 10 minutes. Then, 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 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 are going to serve it with. I like a little gravy when I serve it with rice, but I prefer it to be thicker when I serve it with chapati or naan. - Enjoy!
Frequently asked questions
This meatball curry recipe will keep in the fridge for 3 to 4 days. You can also freeze it for up to a month.
Absolutely. The spices and flavors in this dish also work with chicken, beef, lamb, and pork.
You can make your own curry powder spice mix using Indian spices like cayenne, paprika, cumin, coriander, turmeric powder, etc. You can also try my Indian meatball curry instead.
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 for this. And when I’m on a low-carb diet, I usually go with my cauliflower turmeric rice or mustard dill cauliflower rice.
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).
Meatball Kofta Curry
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 to prepare.
Video
Ingredients
- 1 lb (500 g) Ground meat (combination of beef and lamb or all beef)
- 1 tbsp Onion powder
- ½ tsp Garlic powder grated
- ½ tsp Ginger powder grated
- ½ tsp Garam masala
- 1 tsp Curry powder
- ½ cup Breadcrumbs
- ¼ cup Cilantro chopped finely
- ½ tsp Salt
- ¼ tsp Pepper
- ½ cup Onions chopped finely
- 1 tbsp Garlic minced
- 1 tbsp Ginger grated
- 2 tbsp Tomato paste
- 2 tbsp Curry powder
- ½ cup (120 ml) Coconut cream
- 4 Curry leaves
- ½ tsp Garam masala
- 2 Bay leaves
- 1 cup (240 ml) Chicken broth
- 1 tbsp Lemon juice
- 2 tbsp Cooking oil
- 1 tsp Salt
- ¼ cup Cilantro chopped
Method
- Add all the meatball ingredients to a bowl and mix well to combine.
- Shape the mixture into small golf-sized balls and set aside.
- 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 for another 2 minutes, adding the coconut cream in two batches to prevent the spices 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 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 it simmer on medium-low for about 10 minutes. Open the pan and stir the meatballs so they are flipped over to the other side. Cover and cook another 10 minutes on medium-low heat.
- Finally, add the lemon juice and cilantro. Taste and adjust seasoning. Garnish with more freshly chopped cilantro.
- Enjoy!
Notes
- 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 hands 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.
Equipment you will need
Nutrition
Tried this recipe?
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WOW loved this recipe, freezes well and it is delicious.
Thank you Peter
I just made this, I absolutely loved it and will keep it in my favorites <3
Thank you for the lovely feedback, Liliana. So happy you enjoyed it.
This looks fabulous – the perfect amount of spice!
Such a great curry! The coconut gravy sounds incredible.
Oh, my… that looks absolutely delicious. I love that you suggested beef + lamb here (love lamb this time of year). Sounds truly wonderful cooked in that coconut curry gravy. I’m adding this to my menu. I’m excited to try this.
Wow your kofta looks so creamy and delicious – I would lick my plate clean!
What a delicious comforting meal. The coconut gravy looks amazing.
Yum! This kofta curry was so easy to make but was still super flavorful! Great for a busy weeknight!