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Ingredients
Koftas
  • 500 g beef mince
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp garam masala
  • ½ tsp chilli powder
  • 1 egg
  • 1 tbsp rice flour/gram flour
  • salt & pepper
Curry
  • 1 onion
  • 2 large cloves of garlic, peeled
  • 40 g fresh ginger, no need to peel, can remove any thicker parts, cut into chunks
  • 2 red chillies, left whole, stem removed
  • 1 tsp black mustard seeds
  • 8 cloves
  • 1 tbsp fennel seeds
  • 2 tbsps coriander powder
  • 1 tbsp cumin powder
  • 1 tsp turmeric powder
  • ½ tsp chilli powder
  • 1 tsp tamarind paste
  • 1 tbsp tomato puree
  • 1 tin chopped tomatoes
  • 1 tbsp honey
  • 30 g fresh coriander
  • 1 tbsp mango chutney (optional)
  • Salt/Pepper
Beef Kofta Curry (meatballs) Beef Kofta Curry (meatballs)
Beef Kofta Curry (meatballs)

This is a curry my family would make a lot when growing up, always loved a meatball curry. It is much better if you can make the kofta balls the day before to soak up all of the spices. This curry is gluten free as uses rice flour in the koftas rather than breadcrumbs.

Prep 30 minutes
Total 1 hour
  1. Make the kofta’s by mixing all of the ingredients together, so it is well combined. Season well with salt and pepper and then make even balls. I made mine using an ice cream scoop. Place in the fridge overnight.
  2. Heat the oil, in batches brown the koftas, remove with a slotted spoon and set aside.
  3. Using the same pan, cut half of the onion into chunks and add to this pan, cook for a few minutes then add the whole garlic, ginger and chillies. Once the onion is softened add the mustard seeds. Let these pop a little then add the cloves, fennel, coriander, cumin, turmeric and chilli powder. Mix well.
  4. Place all of this into a blender or smoothie maker and make a paste.
  5. If you like onions in the curry slice up the other half and fry in the same pan until soft, then scrape the paste into this pan and cook for 2 minutes. Add a little water to the blender and shake to get all of the remains of paste out. Add this to the pan.
  6. Add the tamarind, puree, tin tomatoes and honey. Season with salt and pepper.
  7. Add the koftas back to the pan. Stir carefully so they do not break up. Make sure the liquid covers the koftas, if not add a little water.
  8. Place into the oven, covered for 20 minutes.
  9. After 20 minutes uncover the pan and cook for a further 15 minutes.
  10. By this time the sauce will have reduced a little and the koftas browned.
  11. Carefully remove from the oven and place back onto the hob, stir in half of the coriander and the mango chutney if using. Taste for seasoning.
  12. Serve with the rest of the coriander sprinkled on top.

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Beef Kofta Curry (meatballs)

This is a curry my family would make a lot when growing up, always loved a meatball curry. It is much better if you can make the kofta balls the day before to soak up all of the spices. This curry is gluten free as uses rice flour in the koftas rather than breadcrumbs.

favorite
print
rate
Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
Koftas
  • 500 g beef mince
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp garam masala
  • ½ tsp chilli powder
  • 1 egg
  • 1 tbsp rice flour/gram flour
  • salt & pepper
Curry
  • 1 onion
  • 2 large cloves of garlic, peeled
  • 40 g fresh ginger, no need to peel, can remove any thicker parts, cut into chunks
  • 2 red chillies, left whole, stem removed
  • 1 tsp black mustard seeds
  • 8 cloves
  • 1 tbsp fennel seeds
  • 2 tbsps coriander powder
  • 1 tbsp cumin powder
  • 1 tsp turmeric powder
  • ½ tsp chilli powder
  • 1 tsp tamarind paste
  • 1 tbsp tomato puree
  • 1 tin chopped tomatoes
  • 1 tbsp honey
  • 30 g fresh coriander
  • 1 tbsp mango chutney (optional)
  • Salt/Pepper

  1. Make the kofta’s by mixing all of the ingredients together, so it is well combined. Season well with salt and pepper and then make even balls. I made mine using an ice cream scoop. Place in the fridge overnight.
  2. Heat the oil, in batches brown the koftas, remove with a slotted spoon and set aside.
  3. Using the same pan, cut half of the onion into chunks and add to this pan, cook for a few minutes then add the whole garlic, ginger and chillies. Once the onion is softened add the mustard seeds. Let these pop a little then add the cloves, fennel, coriander, cumin, turmeric and chilli powder. Mix well.
  4. Place all of this into a blender or smoothie maker and make a paste.
  5. If you like onions in the curry slice up the other half and fry in the same pan until soft, then scrape the paste into this pan and cook for 2 minutes. Add a little water to the blender and shake to get all of the remains of paste out. Add this to the pan.
  6. Add the tamarind, puree, tin tomatoes and honey. Season with salt and pepper.
  7. Add the koftas back to the pan. Stir carefully so they do not break up. Make sure the liquid covers the koftas, if not add a little water.
  8. Place into the oven, covered for 20 minutes.
  9. After 20 minutes uncover the pan and cook for a further 15 minutes.
  10. By this time the sauce will have reduced a little and the koftas browned.
  11. Carefully remove from the oven and place back onto the hob, stir in half of the coriander and the mango chutney if using. Taste for seasoning.
  12. Serve with the rest of the coriander sprinkled on top.

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com