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Kofta Curry (meatballs) by Shabnam Khizer

Kofta Curry

“I cooked for my mum today which is always a difficult task as she’s such an amazing cook. I wanted to make koftas a little different to surprise her so combined her recipe with Aurangzab Younis kofta recipe and the results were amazing” Shabnam



1kg mutton mince (can also use lamb/beef/chicken)

3 onions and 6 chillis minced to a paste

2 tsp salt

1 tablespoon garam masala

2 tsp garlic paste

1 tsp crushed coriander

1/3 bunch corriander - chopped finely

Mix all of the above well and then form meatballs and put aside.


4 onions - thinly sliced


Salt to taste

2 cloves

2 black Cardomoms

2 bay leaves

2 cinnamon sticks (thumb size)

2 tsp garlic paste

1 tsp ginger paste

1/4 tin tomatoes

2 chopped fresh tomatoes

1 tablespoon basaar

1 tsp paprika

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala

Fresh corriander - chopped

1/2 lemon freshly squeezed


1. Fry onions and the whole spices (black cardomoms, cinnamon, bay leaves, cloves). Add salt. Onions needs to be golden brown and very soft/mushy. Add splashes of water if needed.

2. Add ginger, garlic and tomatoes. Stir well and then add basaar. Add 1 cup of water, bring to boil whilst stirring. Turn low and put lid on to allow the steam to soften the sauce. This will take at least 20 mins or so until the mixture combines well and forms a smooth consistency. Keep checking to avoid sticking. A potato masher can also be used but avoid mashing the whole spices.

3. Add paprika and cumin powder and cook on medium heat. Keep stirring to avoid sticking. Add splashes of water if needed. You should see the oil starting to separate.

4. Place the meatballs one by one into the pan. You must not stir. Replace the lid and leave on a very low heat for 10 mins.

5. Remove lid. Meatballs should have changed to a grey colour and released their juices/fat. Now you can stir the meatballs to allow the sauce to cover them. Cook on a medium heat for a further 10-20mins. Stirring to avoid sticking.

6. Add water to desired consistency and bring to boil, then simmer. Add garam masala and corriander powder. Replace lid loosely and allow to simmer until the oil surfaces. Add corriander. Squeeze fresh lemon before serving.

Serve with rice or roti/naan.


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