Mamta's Kitchen

Meat Kofta Curry (Lamb or Beef or Pork) 2, Mamtas

Meat Kofte ki Curry 2

Mamta Gupta

Meat ball curry is quite easy to make and it tastes and looks good enough for a special meal. Don't be put off by the long list of ingredients, this dish is really easy to make. You can add meat balls made this way to a South Indian style Curry Sauce or any other curry sauce you like.

You can fry the meatballs in a frying pan and serve them as a snack, garnished with thinly sliced red onions and Green Mango Chutney. Insert 1 tooth-pick in each ball, to make eating easier. Serves 4-6

Edited September 2018

1st picture by Ian Hoare


  • For Meatballs:

  • 500 gm. or 1 lb. mince lamb or pork or beef

  • 2 slices of a thin white bread (2 small or 1 large)

  • 1 medium/large onion (200-225 gm.)

  • 1/2 inch root ginger, peeled

  • 2-3 cloves garlic

  • 1-2 green chillies (optional)

  • 1/2 tsp. salt

  • 1/2 tsp. black pepper

  • 1 egg lightly beaten

  • A few fresh coriander leaves

  • For the curry:

  • 1 medium (150 gm.) onion, peeled and roughly chopped

  • 2-3 cloves garlic, chopped

  • 1 inch ginger, peeled and roughly chopped

  • 2 tbsp. oil

  • 1 tsp. cumin seeds

  • 6-8 peppercorns*

  • 6-8 cloves*

  • 2 bay leaves*

  • 2 inch piece of cinnamon/cassia stick*

  • 2-3 large cardamoms*

  • 1 tsp. sweet paprika powder, for colour (optional)

  • 1/2 tsp. chilli powder, adjust to taste

  • 1 1/2 tsp. coriander powder

  • 1 level tsp. turmeric

  • 2 medium tomatoes, chopped or 2 tbsp. tomato paste/puree

  • Salt to taste

  • 1 1/2 cups water (adjust to how thick you want your gravy to be.

  • 1 level tsp. Garam Masala

  • 2 tbsp. chopped coriander leaves

  • *These are whole ingredients used for making Garam Masala


  1. For meatballs:

  2. Place all ingredients, except egg & meat, in a food processor and chop finely. If you do not have a food processor, grate bread, onion, ginger and garlic and chop chillies very finely. Then add remaining ingredients.

  3. Add this mix and egg to meat, mix well, cover and leave in the fridge in an airtight container for a couple of hours. This helps to infuse flavours.

  4. For Curry:

  5. Heat oil in a pan and add cumin, peppercorns, cloves, bay leaves, cinnamon stick and cardamoms. I sometimes hold black peppers and cloves back, especially when cooking for children.

  6. When cumin seeds begin to crackle, add onion, ginger and garlic mix and fry until golden to dark brown.

  7. Add chopped tomatoes, tomato puree, all the spices and salt. Stir fry until oil separates.

  8. Add water, bring to boil and simmer.

  9. Meanwhile, make balls from the meat mix.

  10. Add them to the simmering gravy (not boiling), gently dropping them in one by one. Allow to simmer without the lid. Closing the lid sometimes makes the meat balls to split. Simmer for 30 minutes or so.

  11. When ready, the oil separates and floats to the top of the gravy.

  12. Add half the coriander leaves and garam masala, mix and transfer to a serving dish.

  13. Garnish with remaining coriander and serve hot with Chapatties and Plain Pulao Rice.

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