Meatball Curry (Kofte)

This week at I Heart Cooking Clubs (IHCC), the monthly featured chef is Madhur Jaffrey. She is one of my most favourite Indian chefs, and have made so many of her delicious recipes, some of which I've cooked over and over again, for family gatherings and to enjoy at home with my family. The most requested dish that I'm asked to cook for family get-together parties, is her Red Pork Curry, a firm favourite! 

I've made this Meatball Curry a few weeks ago and it was really good! The recipe uses ground lamb and is called Lamb Meatball Curry (Kofte), but I have used ground pork instead. Madhur Jaffrey got this recipe from  Punjab'n de Rasoi, a restaurant in Edinburgh, from a lady named Jagdish Kaur.

Despite the long list of ingredients, this is an easy dish to cook. Just make sure that the onions, garlic, ginger, tomatoes, green chillies are chopped or sliced as indicated in the recipe, and the spices measured and ready to be used. 

The meatballs are pretty easy to do. All ingredients for the meatballs are mixed in a large bowl till well combined and then form into round balls. Usually in most recipes, meatballs are browned in a little oil, then added to the sauce to simmer till cooked. But this recipe calls for the sauce to be cooked first without the water, then the meatballs are added in, cover and cook over a low heat for five minutes, then turn over to cook for another five minutes. Instructions in the recipe says to shake the pan gently, but I've turned the meatballs over. The meatballs are soft so turn them over gently. When the meatballs are firm enough to be moved, rearrange them gently so they all have a chance to sit covered in the bubbling sauce. A cup of water is added in, covered, continue to simmer for 30-40 minutes until cooked, stirring gently now and then.

This is so very tasty and delicious! 

We ate it with plain basmati rice, Tomato Salsa (Rick Bayless) and Dukkah Roasted Cauliflower (David Lebovitz). It was a delicious meal! Pork Meatball Curry is one dish that will be appearing in my kitchen again! 

Lamb Meatball Curry
(adapted from "Curry Nation", Madhur Jafrrey)
For the meatballs
1 kg (2lb4oz) minced lamb (I've used minced pork)
1 teaspoon chilli flakes
4 hot green chillies, finely chopped
1 tablespoon peeled, finely grated root ginger
2 medium onions, finely chopped
1-1/2 teaspoons garam masala
1 teaspoon salt
4 tablespoons chopped coriander leaves

For the sauce :
5 tablespoons olive or sunflower oil
1 teaspoon cumin seeds
2 medium onions, finely chopped
6 garlic cloves, finely grated or crushed
1 tablespoon peeled, finely grated root ginger
1-1/4 teaspoons turmeric
2 medium tomatoes, finely chopped
4 hot green chillies, finely sliced
1/2 teaspoon salt
2 teaspoons garam masala
3 cloves
5 centimetre (2 inch) cassia bark or cinnamon sticks
2 cassia leaves or bay leaves

Put all the ingredients for the meatballs into a large bowl. Mix well, and with wetted hands, form golf ball-sized meatballs, about 4 centimetres (1-1/2 inch) in diameter. Set aside.

To make the sauce, pour the oil into a large pan 25 centimetres (10 inches) in diameter and set it over a medium heat. When it's hot, add the cumin seeds. Let them sizzle for 10 seconds, tip in the onions and stir for eight minutes, or until they brown lightly. Stir in the garlic and ginger, loosening with a splash of boiling water if they stick. Add the turmeric and stir for one minute. Add the tomatoes and stir for two minutes, then add the chillies and salt. Stir and cook for five minutes, again adding a splash of boiling water if they stick. Add the garam masala, cloves, cassia bark and leaves and stir for two minutes.

When the oil separates, place the meatballs in the pan. Cover and cook over a low heat for five minutes. Shake the pan to loosen the meatballs. Leave for a further five minutes and shake again. The meatballs will now be firm enough to  be moved. Gently rearrange them so they all have a chance to sit covered in the bubbling sauce. Continue cooking, covered, for 30-40 minutes over a low heat, shaking now and then, and serve.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

Monthly Featured Chef : Madhur Jaffrey

and I'm sharing this cookbook "Curry Nation" by Madhur Jaffrey with

Cookbook Wednesday @ Months of Edible Celebrations