Aromatic Indian Kofta Curry

This aromatic kofta curry features tender spiced meatballs simmered in a rich coconut curry sauce. Made with ground mutton and a blend of warming spices like cardamom, cinnamon, and fenugreek, these koftas are pan-fried until golden then braised in a fragrant curry gravy. Perfect served over basmati rice with traditional accompaniments.

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Course: Main Course

Cuisine: Indian

Keyword: Curry, Meatballs

Prep Time: 45

Cook Time: 45

Total Time: 1 30

Servings:

Calories: 485kcal

Equipment

Ingredients

For the Koftas:

1 lb lean ground mutton or ground goat meat
1 garlic clove pressed or finely chopped
1/2 cup very finely chopped onion
1/4 teaspoon ground cassia cinnamon
1/4 teaspoon ground cardamom
1 pinch salt
4-6 grinds Tellicherry black pepper
1 large egg beaten
Flour for hands
Vegetable oil for frying 1/8 to 1/4 inch depth

For the Curry:

1 large onion chopped
1 fresh green chile for hot curry or pinch to 1/8 tsp ground cayenne (for milder)
16 oz fresh or canned Thai coconut milk
1 tablespoon finely minced fresh ginger
1-1 1/2 teaspoons ground fenugreek
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon black mustard seeds
1/2 teaspoon freshly ground Tellicherry black pepper
Salt to taste
Juice of 2-4 key limes

For Serving:

1 cup white basmati rice
Pappadams
Assorted chutneys
Indian pickles
Golden raisins sultanas
Shredded sweetened coconut
Pine nuts

Instructions

Soak basmati rice for 30 minutes before cooking. Begin cooking rice when you start preparing the meatballs.
Using a mortar and pestle or small blender, grind green chilis (or cayenne), ginger, fenugreek, coriander, turmeric, cumin, mustard seeds, pepper, salt, and lime juice into a curry paste.
In a bowl, mix ground meat, cinnamon, cardamom, pepper, garlic, chopped onion, and beaten egg into a stiff paste.
With floured hands, form the meat mixture into walnut-sized round balls.
Heat oil in a skillet over moderate heat. Fry meatballs until light brown all over. Remove and drain on paper towels.
In the same skillet with remaining fat, fry the chopped onion until just soft. Add curry paste and cook for 5 minutes.
Transfer the fried curry paste and onion mixture to a pot. Add coconut milk and stir well over medium heat.
Bring curry gravy to a simmer, then add the fried meatballs.
Simmer koftas in the gravy for 30 minutes.
Serve with basmati rice, fried pappadams, and assorted accompaniments in small side dishes.

Notes

Fresh coconut milk provides superior flavor compared to canned, but Thai canned coconut milk is an excellent substitute

The curry paste can be made 1-2 days ahead and refrigerated for enhanced flavors

Goat meat can be substituted for mutton if unavailable in your area

Black cardamom or a blend of green and black cardamom creates a more complex flavor profile

This curry tastes even better the next day as spices continue to develop and meld together

Key limes, Mexican limes, or Persian limes all work well for the lime juice component

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