This curry is one of those comforting meals that are just perfect to end the day with or be proud of in a gathering. Easy to make, with ingredients easily available at home, this sure is a recipe for keeps. The best part, you can keep it as spicy you would like to, skipping the chillies altogether. The spices will add a lovely flavor to the meatballs and the curry. Inspired by a recipe from Food Fusion, the key to excellent meatballs is the minced meat. It should be well drained/dried to avoid falling apart in the curry.
It all starts with some onions which are fried in some oil till soft. Blend these onions with a little water to make a paste.
Make sure the meat is well drained, squeezing out as much water as possible. Add the meat to the food processor with spices, coriander, onion paste, ginger garlic, yoghurt and blend. Make the meatballs.
Start making the curry. Heat some oil, add you the remaining of the onion paste and start to cook. To this add turmeric, red chillies, garam masala, yoghurt and cook further. To this add the meatballs and allow to cook for for another 15 minutes till done.
After the meatballs are in the curry, turn them gently to cook.
Once done, empty them into a bowl and garnish with coriander and chopped chillies (optional). Serve with white rice or flat bread/nans. Enjoy!
For the meatballs –
- Minced mutton/beef (washed and very well drained) – 500gms
- Onion sliced – 3
- Oil – 4 tbls
- Garam Masala – 3 tbls
- Ginger/garlic chopped – 1 tbls
- Yoghurt – 2 tbls
- Red chilli powder – 1 tsp
- Cumin/coriander powder – 1 tsp
- Coriander leaves, chopped – 2-3 tbls
- Green chillies – 2 (or to your preference)
- salt to taste
For the curry –
- Ginger/garlic paste – 1 tsp
- Turmeric – 1/2 tsp
- Red chilli powder – 2 tbls (can be less if you prefer)
- Yoghurt – 1/2 cup
- Cumin/coriander powder – 1/2 tsp
- Garam masala – 1 tsp
- Coriander leaves, chopped – 1/2 cup
- Water – 1/2 cup or as needed
- salt to taste
- Start out by first by lightly frying the onions in about 4 tbls of oil. Fry till they are pink. Allow them to cool and blend with about 2-3 tbls of water to a paste.
- Next start out with the preps for the meatballs/kofta. Make sure that the meat is well drained. Add your meat to the food processor and add 2 tbls of the onion paste to this. Along with that add all the other ingredients for the meatballs listed above. Grind well. Lightly grease your palms with oil and make balls. Set aside.
- Start preparing the curry. Take about 3 tbls of oil and fry the ginger/garlic paste. To this add, the remaining of the onion paste and sauté well for about 2-3 minutes. Add the red chili powder, turmeric, cumin/coriander, garam masala, yoghurt and mix well. Then add water and allow curry to cook well for about 10 minutes.
- Add the meatballs gently into the curry and allow them to cook (covered) on low heat for about 15 minutes. Gently stir the curry a couple of times during this time. The kofta should start getting done in about 15-20 minutes. To check, I get a small kofta out to ensure that it is done.
- Add the coriander leaves and cook further for a couple minutes.
- Remove in a serving bowl, garnish with coriander leaves and slit chillies.
I hope you enjoy this recipe as much as I did.