Mrs HaloodieFoodie’s Kofte Curry
Mrs HaloodieFoodie's Kofte Curry is a staple dish in our household. It's a quick weeknight meal, that packs a flavour punch. The secret is browning the kofte/meatballs, which adds a savoury depth to the dish.
Ingredients
Kofte/Meatball
- 330 g beef, lamb or mutton mince (we used Hill Farm Finest beef mince)
- 330 g chicken mince (we used thigh mince, as it gives a better texture)
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp green chilli paste
- 1 handful coriander leaves diced finely
- ½ tsp turmeric powder
- ¾ tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- 10 g salt Approx 1.5%
Kofte sauce
- 4 tbsp oil
- 1 tsp cumin seeds
- 2 medium onions diced
- 1 tsp garlic paste
- 1 tsp ginger paste
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ¾ tsp red chilli powder or to taste
- ¾ tinned plum tomatoes we used a ¾ of 400g tin of plum tomatoes. Approx 300g.
- 1 medium potatoes optional, cut into wedges
- salt to taste
Garnishes
- 3 boiled eggs cut into wedges
- coriander leaves diced
- 1 green chilli finely diced
Instructions
- Add the lamb, beef or mutton mince into a mixing bowl along with the chicken mince.
- Separately, mix together the garlic paste, ginger paste, chilli powder, cumin powder, coriander powder, turmeric powder and green chilli paste.
- Mix the mince and the spice paste together until the mixture becomes homogenised.
- Make small kofte-sized meatballs (approx the size of a table-tennis ball) and dry fry in a medium hot frying pan. Fry until all sides are browned. You don't need to cook the kofte at this point. We will be completing the cooking process in the sauce. Overcooking the kofte at this stage will result in dry, chewy meatballs.
Kofte sauce
- Add oil into the pan that you browned the kofte in, followed by the cumin seeds. Once the cumin starts to pop add the diced onions.
- Once the onions are brown, add the garlic and ginger paste. Cook until the garlic and ginger become fragrant.
- Add the turmeric, coriander, cumin and red chilli powder.
- Temper the spices by cooking for a minute, then add the pureed tomatoes.
- Cook the tomato sauce for around 4 minutes and until the oil settles at the top of the sauce.
- Once the oil comes to the top, add the kofte into the sauce.
- Cover and cook for 10 minutes. If you are adding potato wedges, add them now.
- Garnish with coriander and sliced green chilli (optional). Serve with boiled eggs and piping hot roti.
- Chalo Kawa
Any questions
- What is the benefit of mixing meats?
- Why do you dry fry the kofte?
- Can you use just lamb, mutton, beef or chicken for the kofte?
- Can you make the sauce smoother?
