Kofta Curry



Ethnicity
Tamil Nadu, South Indian

Type of Meal
Party, Lunch, Dinner

Type of Dish
Side Dishes, Curries

Main Ingredients
Mutton , Ginger, Onion (Kanda Pyaaz) , Tomato

  Ingredients   Method
1/2 kg Ground Lamb/Mutton- 1/2kg
1 tbsp Ginger, garlic paste- 1 tbsp
1/4 tbsp Garam masala
1 big Onion - 1 big
3-4 Green Chillies
1 big Tomatoes - 1 big
1/4 tbsp Jeera - ¼ tbsp
Salt to taste


For Meat Balls:

  1. Cook the meat/lamb without water, since it will leave water.

  2. Take one the meat without water.

  3. Make a paste out of green chillies and little ginger & garlic, jeera etc.

  4. Add the paste to the meat, then one egg and mix well with hand.

  5. If the meat is a bit coarse, grind it in mixer.

  6. Make into small balls.

  7. Fry the balls in little oil. Donot over fry, just fry lightly.

Note: If the meat become more watery, then add some maida and then make the balls

Method for Curry:

  1. Add oil in a kadhai, about 3 tbsp
  2. Add little garam masala,
  3. Add onion and fry well.
  4. Add ginger , garlic paste and fry well.
  5. Add chilli powder, turmeric and fry well.

  6. Add tomatoes and fry well. Cook well then the onion & tomato blend well.

  7. Now add the mutton soup which was left while cooking, bring to boil

  8. Add the meat balls, just one boil and garnish with cilantro.

  9. Don't over boil since the meat balls will break.

Note: Little coconut milk added will increase the taste.


Rice is staple diet for Tamilians. Being on the seacoast, coconut is also used a lot in Tamil kitchens, as are fish and other seafood. While tamarind is used for adding that distinctive tang, peppercorns and chili, both green and red, are used to make the food hot.