Kofta Kari

December 28, 2014

Today I bring you Kofta Kari, a dish from the Indian subcontinent. It is spicy, tasty, rich and oh so easy to make. Better yet, it can be served as a main dish or as an appetizer. I absolutely love it when a dish has multiple personalities, don’t you? Kofta Kari is a traditional meat dish of Northern India and Pakistan according to my dear former classmate and friend who happens to be from Pakistan. Although this dish calls for lamb, feel free to use beef or turkey.

For the meatballs:
1½ lbs. ground lamb or beef
1 tsp. salt
½ tsp. cumin
½ tsp. fenugreek
½ tsp. garlic powder
1 tsp. ground ginger
1 heaping Tbsp. garbanzo bean flour
1 egg beaten
For the curry sauce
1 medium onion chopped
1 large jalapeno minced
1½ Tbsp. olive oil/canola oil
1 tsp. ground ginger
2 garlic cloves minced
1 Tbsp. mild curry
¾ tsp. cayenne pepper
½ Tbsp. garam masala
2 cups vegetable broth
6 Roma tomatoes diced
1 Tbsp. tomato paste
3 Tbsp. chopped cilantro
? cup of cashews ground to a paste*
1 cup plain yogurt + 2 Tbsp. (for thickening)
dash of allspice
* place cashews in a small food processor with about 1 Tbsp. oil. Grind thoroughly until a chunky paste is formed.

Preheat oven to 350: For the meatballs: Mix the spices into the garbanzo bean flour. Add to the meat and mix thoroughly. Add the egg and combine into the meat mixture. If you have a medium cookie scooper,...
See the full directions on my site

Nutritions

Calories
442

Sodium
684mg
28% DV

Fat
31g
48% DV

Protein
24g
48% DV

Carbs
18g
6% DV

Fiber
5g
23% DV