This is Kofta curry. Have you met before? If not, trust me – this is going to be love at first bite!
After all, what’s not to love about saucy spiced meatballs? Paired with some basmati rice and oh my goodness – it’s a love marriage y’all.
This Indian meatball curry is savory, slightly spicy, and full of flavor. You can use any ground meat to make this – I personally prefer beef or lamb when making kofta curry.
Whatever type of meat you choose – know that it’ll be minced in a food processor, resulting in a truly melt-in-your-mouth meatball.
After forming the meatballs, I make the curry and then simmer the meatballs right in the sauce. Makes things super easy to cook the meat in the sauce but if you’re trying to cook the koftas ahead of time, you can always bake them in the oven or shallow/deep-fry them then add them to the curry later.
So, if you’ve been following me for a while you’re probably wondering why the heck I’m sharing an Indian recipe on my blog that doesn’t call for the instant pot. Well first of all, I figure that there have to be some of you who either haven’t hopped on the IP bandwagon yet or just prefer to cook on the stovetop sometimes. I like to cook on the stovetop when I have time and am feeling nostalgic lol.
But also… this is actually an older recipe from an eBook I wrote back in 2015 called South Asian Persuasion (such a clever name, I know heh). I’ve been wanting to share some recipes from that eBook on my blog for a while now and am finally getting around to it. I totally intend on sharing a kofta curry in an IP at some point in time. But for now, break out the ‘ol pot/dutch oven and give this a try!
Like I mentioned above, this would be great paired with basmati rice. You can also serve it with matar pulao or naan. Add a veggie too – maybe some cabbage sabzi or aloo gobi!
Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
