The BEST Curry I’ve Ever Made – Kofta Curry Recipe

ground meat

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories, while heavy cream can be more affordable.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley offers a similar flavor, and dried cilantro is more economical.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

Slice and dice one brown or yellow onion into small to medium-sized pieces.

Grate three cloves of garlic and 10 g of ginger on a microplane to create a paste.

Optionally slice one long green chili in half or roughly chop it, leaving seeds in or removing them.

Separate the stems and roots from the leaves of one bunch of coriander, chop the stems and roots, and set the leaves aside for garnish.

Add 2 and 1/2 tsp of garam masala, 2 tsp of ground cumin, 1 and 1/2 tsp of ground coriander, 1 tsp of ground turmeric, and 1 tsp of Kashmir chili powder into a bowl and mix to combine, setting aside as a homemade curry spice mix.

Place a pan over medium-high heat and add 1 tbsp (14 g) of ghee. Once melted, add the diced onion with a small pinch of salt and sauté for about 3 to 4 minutes until translucent and slightly golden.

In a bowl, combine 500 g of lamb (or beef or chicken), the sautéed onions, 2 tsp of garam masala, a pinch of salt, and 10 cracks of black pepper. Mix with clean hands until well combined.

Form the meat mixture into 12 to 14 compact meatballs (kofas).

Return the pan to medium-high heat, add 1 tbsp of ghee, and sear the kofas in batches for about 5 to 6 minutes until golden all over. Remove from the pan once seared.

Add another 1 tbsp of ghee to the same pan, then add the second diced onion. Sauté for 5 to 6 minutes until golden, picking up flavors from the pan.

Add the grated garlic, ginger, green chili, and chopped coriander stems and roots to the pan, cooking for about 2 minutes until fragrant.

Add the curry spice mix to the pan and cook for 1 minute, adjusting the heat to medium if necessary to prevent burning.

Pour in 400 g of diced or crushed tomatoes, 2 tbsp of concentrated tomato paste, 200 ml of chicken or vegetable stock, and 1 cup of coconut milk. Season with salt and cracked black pepper, then mix well.

Bring the mixture to a boil, then reduce to low heat and let simmer for 10 minutes.

In a separate saucepan, toast 1/2 cinnamon stick, 3 green cardamom pods, 3 whole cloves, and 2 tsp of whole cumin over medium heat for 1 and 1/2 to 2 minutes.

Add 1 and 1/2 cups of washed basmati rice and 600 ml of cold water to the toasted spices, along with a pinch of salt. Mix to prevent lumps, then bring to a boil.

Once boiling, cover with a lid, reduce heat to low, and cook for 12 minutes undisturbed.

After 12 minutes, turn off the heat and let the rice sit with the lid on for another 4 minutes. Remove any hard spices like cinnamon or cardamom pods before fluffing the rice with a fork or spatula.

Return to the curry, add the kofas along with any resting juices, ensuring they are covered in sauce. Cook for an additional 10 minutes over low heat until fully cooked.

Serve the curry with the cumin rice and garnish with coriander or cilantro. Optionally serve with naan.

Cooking Techniques

Equipment Needed

Spice Level: