Koftas or Meatballs come in many different sizes and shapes. The basic is minced meat (mainly beef but can be a mixture of beef or pork or chicken or lamb) which can be moulded on skewers, sausage-style or shaped into meatballs. This version is meatballs cooked with hot curry sauce.

Recipe adapted from “The African and Middle Eastern Cookbook”

Serves 4; Preparation Time: ±45-60 mins; Cooking Time: ±45-60 mins
Ingredients – Meatballs:

  • 450g minced (ground) beef (can be a mixture of beef/pork or lamb or chicken)
  • 3 tbsp finely chopped onion
  • 3 tbsp chopped coriander
  • 1 tbsp natural (plain) yogurt
  • ±60g/4 tbsp plain (all-purpose) flour
  • 2 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 deseeded, finely chopped green chilli
  • 2 crushed garlic cloves
  • ¼ tsp black mustard seeds
  • 1 egg – optional
  • salt and black pepper, to taste

Ingredients – Curry Sauce:

  • 2 tbsp butter (I used sunflower oil)
  • 1 finely chopped onion
  • 2 crushed garlic cloves
  • 3 tbsp curry powder
  • 4 green cardamom pods
  • 600ml hot beef stock or water
  • 1 tsbp tomato puree or paste
  • 2 tbsp natural (plain) yogurt
  • 1 tbsp chopped fresh coriander

Preparation – To Make Meatballs:

  1. Put mince into a large bowl, and add all remaining meatball ingredients.
  2. Mix well with hands and roll mixture into small balls (or koftas).
  3. Put aside on a floured plate till needed.

Preparation – To Make Curry Sauce:

  1. Heat butter (or oil) in a large pan with lid over a medium heat.
  2. Fry onion and garlic for abt 10 mins, till onion is soft.
  3. Reduce heat; then add curry powder and cardamom pods and cook for a few mins, stirring well.
  4. Slowly stir in stock or water.
  5. Add tomato puree yogurt and chopped coriander and stir well. Simmer gently for 10 mins.
  6. Add meatballs or koftas a few at a time, till all koftas are in pan.
  7. Simmer uncovered for abt 20 mins, till koftas are cooked thru.
  8. Avoid stirring, but gently shake pan occasionally to move koftas around.
    Curry should thicken slightly but if it becomes too dry, add a little more stock or water.
  9. Serve hot with couscous with vegetables.

It’s a really good, alternative curry to prepare ahead for when there’s guests over for dinner. Even the vegetables for couscous can be prepared ahead. 🙂

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