On 08/08/23 I posted a recipe on “Kofta Curry”  which combine Kofta, a type of Meatball, in a curry sauce. This dish was of Indian origin. Then I discovered there are various types of “Koftas.” Let’s get some historical perspective. Koftas are a type of meatball that originated in the Middle East and India.  The word “Kofta” comes form the Persian Kufta, which means “to beat or grind ,” which refers to the ground meat used in the recipe

There are many types of Koftas. Today’s rendition involves cooking the meat in a white sauce combined with the curry.  Note that the meat could be ground beef, pork or lamb. Traditionally, this dish is served on a bed of plain boiled rice. Since we had some Chinese noodles on hand, we used those instead; and it was a delicious combination. This is a delightful rich dish for a any occasion. Your family and friends will applaud your creation.

KOFTAS

Ingredients:

1½ pounds (3 cups) ground meat
2 onions, finely chopped
1 cup fresh breadcrumbs
2 green chilies, finely chopped (optional)
Pinch of ground cinnamon
Pinch of ground cloves
1 egg, beaten
Oil for frying (canola or any good oil)

Sauce:
2 tablespoons butter
¾ cup flour
1-2 teaspoons curry powder
1½ cups beef or chicken bouillon
2/3 cup heavy cream
Diced tomato
Sliced green pepper

Instructions:

  1. Mix the meat with the rest of the kofta ingredients., adding enough beaten egg to bind.
  2.  Form the mixture into small balls and deep fry them in hot oil until golden brown. Drain on paper towels.
  3.  Melt the butter in a large frying pan or skillet. Blend in the flour and curry powder and cook 1-2 minutes.
  4.  Add the bouillon and bring to a boil, stirring. Cook gently, stirring until the sauce has thickened. Add the cream and mix.
  5.  Place the meatballs in the sauce and simmer gently for 10 minutes. Shake the pan occasionally to make sure they do not stick of burn. Serve, either on noodles, as we did it,  or on a bed of rice. Garnish with tomato and green pepper.
    Yield: 4-6 servings.