Dairy-Free Kofta Curry (Meatball Curry)

Ingredients

• about 450 g Ground Lamb or Beef
• 1 medium Onion
• 1 tablespoon Ginger-Garlic Paste
• 1 Green Chilies
• 1 teaspoon Coriander Powder
• 1 teaspoon Cumin Powder
• 1/2 teaspoon Garam Masala
• 1/4 teaspoon Red Chili Powder
• 2 tablespoons Mint Leaves
• 2 tablespoons Cilantro Leaves
• to taste Salt
• 2 tablespoons Tomato Paste
• 1 can (14 oz) Diced Tomatoes
• 1/2 cup Coconut Milk
• 3 tablespoons Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 450 g ground lamb or beef with the 1 medium onion (finely chopped), 1 tablespoon ginger-garlic paste, 1 green chili (finely chopped), 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1/2 teaspoon garam masala, 1/4 teaspoon red chili powder, 2 tablespoons mint leaves (chopped), 2 tablespoons cilantro leaves (chopped), and salt to taste. Mix everything together thoroughly with your hands until well combined.
2. 2Roll the meat mixture into small meatballs, about 2.54 cm in diameter. You should have approximately 16-20 meatballs.
3. 3Heat 3 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Carefully add the meatballs to the hot oil in a single layer, working in batches if necessary to avoid overcrowding the pot. Fry the meatballs for 5-7 minutes, turning them occasionally, until they are browned on all sides. Use a slotted spoon to remove the browned meatballs from the pot and set them aside on a plate.
4. 4Reduce the heat to medium (176.7°C / 175°C). In the same pot, add the 2 tablespoons of tomato paste and stir it into the remaining oil. Cook for 1 minute until fragrant. Add the 1 can (about 400 g) diced tomatoes, scraping up any browned bits from the bottom of the pot. Cook this mixture for 5 minutes, stirring occasionally, until the tomatoes begin to break down.
5. 5Pour in the 1/2 cup coconut milk and stir to combine with the tomato mixture. Bring the sauce to a gentle simmer and let it cook uncovered for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. 6Carefully return the fried meatballs to the pot with the simmering sauce. Stir gently to coat the meatballs. Cover the pot, reduce the heat to low (121.1°C / 120°C), and let the kofta curry simmer for another 15 minutes, or until the meatballs are cooked through and the sauce has thickened to your desired consistency. The internal temperature of the meatballs should reach 71°C.

Substitutions

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