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Kofta kari indian lamb meatballs with curry sauce. Spicy and delicious! | ethnicspoon.com
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Kofta Kari Recipe - Meatballs in Spicy Curry Sauce

Here is a spicy lamb recipe for Kofta Kari, a dish from the Indian subcontinent. It is spicy, tasty, rich and oh so easy to make. Better yet, it can be served as a main dish or as an appetizer.

Course Appetizer or Main Dish
Cuisine Middle Eastern
Keyword curry sauce, lamb kofta, meatballs
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: Change to adjust-> 8 servings
Calories 351 kcal

Ingredients

For the meatballs:

  • 1 1/2 lbs ground lamb (paleo diet: lean meat)
  • 1 tsp salt (paleo diet: sea salt)
  • 1/2 tsp cumin
  • 1/2 tsp fenugreek
  • 1/2 tsp garlic powder
  • 1 tsp ground ginger
  • 1 Tbsp garbanzo bean flour (paleo diet: coconut flour)
  • 1 egg beaten

For the curry sauce:

* Place cashews in a small food processor with about 1 Tbsp olive oil. Grind thoroughly until a chunky paste is formed.

Instructions

Make the Lamb Kofta:

  1. Preheat oven to 350°F.

  2. For the meatballs: Mix the spices into the garbanzo bean flour. Add to the meat and mix thoroughly. Add the egg and combine into the meat mixture. If you have a medium cookie scooper, form balls and place on a large Pyrex dish. Bake for about 15 minutes in the oven. You don't have to cook the meatballs all the way through since the meatballs will finish cooking in the curry sauce.

Make the Curry Sauce:

  1. In a Dutch oven on medium heat saute the onions, jalapeno and garlic in the oil until onions are translucent. Add the Roma tomatoes and allow this to simmer for about 20 minutes while breaking down with a wooden spoon. While simmering you can make the cashew paste.

  2. Add the vegetable broth, tomato paste, ginger, curry and cayenne.

  3. Add the cashew paste and stir well until mixed in.

  4. Add the meatballs to the sauce.

  5. Allow the sauce to thicken for about 10-15 minutes on low heat.
  6. Add the garam masala. Stir and slowly add the 2 Tbsp. of yogurt stirring until it is all mixed in.
  7. Cook for an additional 10 minutes. Add dash of allspice. Add the cilantro.

  8. Serve hot over rice or with naan bread and yogurt on the side.

Recipe Notes

Frequently Asked Questions:

  • How long can I save and store kofta kari? You can store in the refrigerator for up to 3-4 days in an airtight container. Be sure to completely cool to room temperature before refrigerating.
  • Can I freeze kofta kari?   No, since this dish contains dairy and it is best not to freeze because it will separate and will have a very grainy texture when thawed.
  • Can I make this dish ahead of time? Yes, you can make this a day ahead and reheat covered in an oven proof dish for about 20-30 minutes at 300° F.  The temperature of the food should hit 165° F. 
Nutrition Facts
Kofta Kari Recipe - Meatballs in Spicy Curry Sauce
Amount Per Serving
Calories 351 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 10g63%
Cholesterol 86mg29%
Sodium 618mg27%
Potassium 437mg12%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 4g4%
Protein 18g36%
Vitamin A 995IU20%
Vitamin C 10.6mg13%
Calcium 69mg7%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.