A vibrant Australian curry featuring aromatic hand-rolled meat koftas seared until golden, then simmered in a rich coconut and tomato-based gravy infused with warming spices. Served with fragrant cumin-spiced basmati rice.
High-protein
Adapted from a video by Chef Jack Ovens
The BEST Curry I’ve Ever Made – Kofta Curry Recipe
Ghee or clarified butterFor sautéing first onion batch1 tbsp
Brown onionFirst onion, diced1
Lamb minceBeef, pork or chicken may be substituted500 g
Garam masalaFor the koftas2 tsp
SaltTo taste~1 tspest.
Cracked black pepperTo taste~½ tspest.
Garam masala
For spice blend
2½ tsp
Ground cumin2 tsp
Ground coriander1½ tsp
Ground turmeric1 tsp
Kashmiri chilli powder1 tsp
Ghee or clarified butterFor the gravy base1½ tbsp
Brown onionSecond onion, diced1
Garlic cloveGrated into paste3
GingerPeeled and grated into paste10 g
Green or red chilliOptional, roughly chopped1
CorianderLeaves and roots separated; roots chopped for base, leaves for garnish1 bunch
Canned diced tomatoesOr crushed tomatoes400 g
Concentrated tomato paste2 tbsp
Chicken or vegetable stock200 ml
Coconut milk1 cup
Cinnamon stickFor rice½
Green cardamom podsFor rice3
ClovesFor rice3
Whole cumin seedsFor rice2 tsp
Basmati riceWashed1½ cups
Cold waterFor rice600 ml
Steps
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1
Prepare ingredients for the koftas: dice the onion into small to medium pieces. Grate garlic cloves and ginger into paste using a microplane. Slice and chop the optional green chilli. Separate coriander roots and stems from the leaves; chop the roots for the base and reserve leaves for garnish.
2
Create the curry spice blend by mixing together garam masala, ground cumin, ground coriander, ground turmeric and Kashmiri chilli powder. Set aside.
3
Heat a pan over medium-high heat and add 1 tablespoon of ghee. Sauté the first batch of diced onion with a pinch of salt for 3–4 minutes until translucent and lightly golden.
4
Make the koftas by combining the ground lamb with the sautéed onions, ghee from the pan, 2 teaspoons of garam masala, salt and cracked black pepper. Mix thoroughly with clean hands until evenly combined. Divide into 12–14 equally sized, compact koftas.
5
Heat the same pan over medium-high heat and add 1 tablespoon of ghee. Sear the koftas in batches for 5–6 minutes on all sides until golden brown, turning gently to avoid them falling apart. Remove and set aside.
6
Add 1.5 tablespoons of ghee to the same pan and sauté the second onion batch for 5–6 minutes until caramelized and enriched with pan drippings. Add the garlic–ginger paste, green chilli and coriander roots; cook for 2 minutes until fragrant.
7
Stir in the curry spice blend and cook for about 1 minute, stirring to combine. Reduce heat to medium if the spices begin to burn.
8
Add the canned tomatoes, tomato paste, chicken stock and coconut milk to the pan. Season with salt and black pepper to taste and stir well, scraping up any caramelized bits from the bottom of the pan to deepen the flavour.
9
Bring the sauce to a boil, then reduce to low heat. Return the seared koftas to the pan along with any resting juices, ensuring they are fully submerged in the sauce. Simmer for 10 minutes until cooked through.
10
Toast the cinnamon stick, green cardamom pods, cloves and whole cumin seeds in a saucepan over medium heat for 1.5–2 minutes until fragrant. Add the washed basmati rice, cold water and a pinch of salt; stir to combine.
11
Bring the rice to a boil over high heat. Cover with a lid, reduce to low heat and cook undisturbed for 12 minutes. Turn off the heat and leave the lid on for a further 4 minutes.
12
Remove the hard woody spices such as the cinnamon stick and cardamom pods. Fluff the rice with a fork or spatula.
13
Serve the kofta curry by ladling the meatballs and sauce into bowls. Adjust sauce consistency by adding more stock if desired. Garnish with fresh coriander leaves and sliced green chilli if liked. Serve alongside the fragrant cumin rice and naan bread.
PrimedTableBETA
