Kofta Curry

Hurray! It is Friday and I can be bothered to cook something new! I looked through my recipe collection from the CSIRO Total Wellbeing Diet (what I am mostly following) and found a Lamb Kofta Curry recipe. Nyom nyom nyom 🙂 and then I worked out how many points it would cost me and I decided to change the lamb for beef. Beef mince is leaner and I was fairly certain that it would still work out to be delicious.

I was planning to serve it to our toddler and so I left out the chilli. He won’t be getting it tonight but maybe down the track 🙂

The ingredients list is long but the onion, garlic and ginger are in both the kofta and the sauce and there are quite a few spices. So I hope that doesn’t put you off. I served it with steamed broccoli and asparagus and a spoon of reduced fat natural yoghurt on top.
It was nice. But the meatballs were a little dry and that detracted from the dish. Next time I am going to make it with lamb mince after all 🙂 And the chilli 🙂

Kofta Curry
(adapted from the Csiro TWB recipe book)

700g lean mince (beef or lamb)
1 onion finely chopped
2 cloves garlic, crushed
1 x 3cm piece ginger, finely grated
1/2 tsp chilli powder
2 tsp ground coriander
4 tbs chopped coriander
1 egg
1 tbs olive oil
1 onion finely chopped
1 x 2cm ginger, finely grated
2 cloves garlic crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
1/2 – 1 tsp chilli powder (or to taste)
1 cinnamon stick
1 x 400g tin chopped tomato
1 tsp garam masala
1 tbs lemon juice
roughly chopped coriander (cilantro), to serve

Preheat the oven to 200’C and line a large baking tray with baking paper.

To prepare the kofta, place the minced lamb, onion, garlic, chilli powder, ground coriander, chopped coriander and eggs in a food processor and pulse till just combined. Form the mixture into small balls (it should make about 30 balls). Place on the prepared try and bake for 15-20 minutes or till just cooked.

To make the sauce, heat the olive oil in a large frying pan and cook the onion till browned. Combine the ginger, garlic, cumin, coriander, paprika and chilli powder with 2 tbs water. Add the spice mix to the pan with the cinnamon stick and cook until fragrant. Add the tomatoes and 1/2 cup water and simmer for 5 minutes. Add the meatballs and simmer, covered for 10-15 minutes or until the sauce has thickened.

Gently stir through the garam masala and lemon juice. Sprinkle with the chopped coriander and serve with steamed rice and a salad or steamed vegetables.

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