Kofta Curry

Kofta Curry (cheater version)

It's a cold and rainy day here. There was snow this weekend. Snow! In May! I need something warm and hearty and spicy. Also, something that involves enough leftovers. I grabbed this base recipe a long time ago off pinterest, from the now defunct Zest and Zeal blog. We've made it for years, but recently that has involved using the Wayback Machine to grab it. So I might as well post it, but in the edited version that we've come to prefer here. We tend to take out half of the meatballs and sauce before adding the pickled lime, because my husband thinks it's the best and I am not a fan at all. We put it over rice.

Serves 4-6.

Ingredients for meatballs -

• 1 lb ground beef 
• 1/2 diced yellow onion
• 2/3 cup almond flour
• 2 eggs
• 2 teaspoons curry powder
• 2 teaspoons garam masala
• 1/2 teaspoon ground ginger
• dash of cinnamon
• salt and pepper to taste
• 2 tablespoons of coconut oil for cooking the meatballs in

Ingredients for sauce

• 1/2 diced yellow onion
• 1 can of full-fat coconut milk
• 1 cup organic chicken stock
• 4 teaspoons curry powder
• 2 teaspoons garam masala
• 1 teaspoon ground ginger
• juice of 1 lime
• 1/2 cup chopped cilantro
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of black pepper
• 2 tablespoons pickled limes, chopped (optional)
• Red pepper flakes sprinkled just before serving

1. Combine all ingredients for the meatballs in a large bowl.
2. Shape meatballs to desired size (golf ball, for us)
3. In a large skillet, melt coconut oil and add meatballs and half the diced onions and let them brown for a couple of minutes. 
4. Let the meatballs cook an additional 3-4 minutes.  Flip and cook another 3-4 minutes.
5. Mix the remaining ingredients for the sauce and cover meatballs with the sauce.
6. Cover the skillet and simmer until cooked through.
7. Sprinkle with red pepper flakes.