Afghani Meatballs Curry / Afghani Kofta Curry

Meatballs are great snacks, yes they are...with some harissa or barbecue sauce I can eat a bunch of them!! But they are great in curries too!!! I always made Korma with the meatballs until I found out a whole lot of other recipes which can be done with them. Afghani Kofta Curry...the name may sound hefty...but its uber easy to make.

Besides...the koftas need to be boiled and cooked with the curry rather than frying...or roasting in the oven, so it minus one step already. And it also ensures that in the end...you will get perfect juicy meatballs packed with all the flavours of the curry.

Afgani Kofta Curry / Afgani Meatballs Curry

Serves 5-6

Ingredients:

For the Kofta / Meatballs:

500gm minced lamb meat

1 medium onion – chopped

5-6 fat cloves of garlic – minced / paste

2 tsp coriander powder

A handful of fresh coriander leaves – chopped

1 egg

2 tsp ground black pepper

Salt

Oil as required

For the curry:

2 medium onions – finely chopped

3 tomatoes – pureed

2 tsp red chilli powder

 1 and ½ tsp cumin powder

1 and ½ tsp coriander powder

 A handful of fresh coriander leaves – chopped (to garnish)

½ cup oil

Salt

Method:

In a large bowl throw in all the ingredients listed for making koftas / meatballs. Mix them gently with your hand so that all the items get incorporated perfectly. Do not over mix though....that will make very stiff meatballs. When done make round balls of medium size and place in a tray or plate. Then keep them inside the fridge so that the balls can be firm before cooking.

In a large saucepan heat the oil. Pour enough oil to cover the surface. Now add the onions and cook them until they become reddish.

Now pour in the tomato puree and cook until the oil starts to ooze out from the curry.

Season the curry with salt, red chilli powder, cumin and coriander powder.

Mix and simmer for 2 minutes more.

Get the meatballs from the fridge and place them one by one in the saucepan. Make sure they do not touch the bare pan and each other.

Pour water into the curry slowly until the meatballs are 2/3 covered with the water.

Put the flame on low to medium and cover the saucepan.

Cook for 10-12 minutes.

After 6-7 minutes, open the cover and with the help of a spoon turn over the meatballs one by one.

Cover the pan again and cook for another 10-12 minutes.

Open the lid and stir gently so that the meatballs don’t stick to the bottom of the pan.

Simmer in this way for another 12-15 minutes more or until the sauce thickens and the oil starts to float on top of it. Do rotate the meatballs in this process several times to prevent them from burning.

Taste and adjust the seasonings and sprinkle some chopped coriander leaves.

Serve hot with some rice.