Easy Meatball Kofta Curry
My friend Fareen is known for her fantastic Indian cooking – among her family’s favorites is this beef kofta curry, made with meatballs in a simple but spicy sauce, served over rice. It’s like butter chicken, with juicy beef and without all the heavy cream. The mildly spiced meatballs are made from scratch, with a pinch of cumin, coriander and turmeric for added depth of flavor, but I imagine in a pinch you could make this dish using frozen meatballs instead. Either way, it’s a simple and delicious dinner that comes together in very little time. Serve it over rice, with steamed broccoli or green beans and chopped salted peanuts or cilantro scattered overtop.
Easy Meatball Kofta Curry
Adapted from FoodMamma
Meatballs:
1 1/2 lb (750 g) ground beef
2-3 garlic cloves, crushed
2 tsp. (10 mL) grated fresh ginger
1 1/2 tsp. (7.5 mL) cumin
1 1/2 tsp. (7.5 mL) dry coriander
1/4 tsp. (2 mL) turmeric
1/2 tsp. (2 mL) salt
2 tsp. (10 mL) lemon juicecanola or olive oil, for cooking
3-4 garlic cloves, crushed
1-2 jalapeno peppers, seeded and finely chopped
1 tsp. (5 mL) ground cumin
1 tsp. (5 mL) ground coriander
1/4 tsp. (1 mL) turmeric
1/3 cup (85 mL) crushed tomatoes
3 Tbsp. (45 mL) fried onions
2 tsp. (10 mL) tomato paste
2 tsp. (10 mL) lemon juice
1/2 tsp. (2 mL) salt
1/3 cup (85 mL) chopped fresh cilantroIn a medium bowl, blend the ground beef with the spices and lemon juice; shape into small balls and set aside.
Set a large, heavy skillet over medium heat and add a drizzle of oil. Add the garlic and cook for a minute or two. Add the cumin, coriander and turmeric and cook for another minute. Add the tomatoes, fried onions, tomato paste, lemon juice and salt. Stir in 1 1/2 cups water and bring the mixture to a boil.
Carefully place the meatballs into the pan and cook for about 10 minutes. Reduce the heat and let the mixture simmer for another 10 to 15 minutes, until the meatballs are cooked through and the sauce has reduced.
Serve over rice or with roti, sprinkled with fresh cilantro. Serves 6.
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