Kofta in Green Masala Sauce.

Cook Eat WorldAsianKofta in Green Masala Sauce.
By Published On: December 1st, 2019

This Indian curry features the most perfect, plump lamb meatballs in an intoxicatingly delicious green masala sauce. Jamp packed with flavour, colour and spice.

Kofta in Green Masala Sauce.

I have a bit of an obsession for meatballs and cook them in their many guises. None more spectacular as this super fragrant masala sauce. It makes great use of a myriad of spices.

Meatballs or Kofta are a great way to utilise an inexpensive ingredient to create something very special. This Indian recipe is a fragrant, flavourful and deliciously spiced gravy which looks amazing too. I normally use lamb as it's more traditional, but have also cooked it using, ground/minced beef, pork, turkey and chicken - all with perfect results. It's one of the go-to curry dishes in my repertoire! You should give it a try - you'll be amazed how much flavour is packed into these tiny morsels of meat!

How to make my Kofta in Green Masala Sauce

Kofta in Green Masala Sauce

Kofta in Green Masala Sauce

Rate this recipe

4 from 2 votes
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Recipe by Lee
Course Main Course
Cuisine Indian, Pakistani
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings (adjustable) 4
Calories (per serving) | 574

Ingredients

For the Koftas

  • 500 g 1.1lb ground/minced lamb
  • 3 spring onions (finely chopped)
  • 2 green chillies (deseeded and finely chopped)
  • 1 tbsp fresh coriander (finely chopped)
  • 1 tsp allspice
  • 1 tsp ground cinnamon
  • 1 tsp garam masala
  • 1 tsp freshly ground black pepper
  • 2 garlic cloves (minced)
  • 2 tsp fresh ginger (grated)
  • 1 tsp salt

For the sauce:

Instructions

To make the kofta

  • Combine all the kofta ingredients in a large bowl by hand, making sure they're well mixed together. Set aside.

To Make the Sauce

  • Heat a large pan with the oil and fry over a medium heat the onions for a bout 4-5 minutes until they're soft and golden brown. Remove them from the pan with a slotted spoon onto paper towels to drain the excess oil.
  • Transfer the onions along with all the other sauce ingredients, except the lemon juice and blend, either in a food processor ir with a hand blender into a smooth paste.
  • Reheat half the oil from frying the onions and add the paste to the pan. Cook, stirring for a 4-5 minutes, then pour in 700ml of hot water and bring to the boil. Reduce heat and let it simmer gently.
  • take a small amount of the meat mix and make a small round (a little smaller than a ping pong ball, drop it into the sauce and repeat with all the meat. Shake the pan to submerge them. Simmer uncovered for 40-45 minutes until the sauce has thickened and the oil has begun to separate.
  • Remove from the heat, stir in the lemon juice and adjust salt to your taste. Serve with plenty of fluffy basmati rice with a sprinkling of fresh mint and coriander.

Nutrition

Calories: 574kcal (29%) | Carbohydrates: 18g (6%) | Protein: 27g (54%) | Fat: 44g (68%) | Saturated Fat: 24g (150%) | Cholesterol: 94mg (31%) | Sodium: 1449mg (63%) | Potassium: 450mg (13%) | Fiber: 5g (21%) | Sugar: 8g (9%) | Vitamin A: 201IU (4%) | Vitamin C: 23mg (28%) | Calcium: 123mg (12%) | Iron: 3mg (17%)
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Kofta in Green Masala Sauce

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