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Meatball Curry

Main product used in this recipe

  • Recipes
  • Difficulty
    Intermediate

  • Cooktime
    30 min

23 Ingredients
4 Portions
  • For the Meatballs:
  • 1. 500g Switch Kafta*
  • 2. 20g fresh cilantro, finely chopped
  • 3. 1 1/2 tsp ginger powder
  • 4. 1 1/2 tsp garlic powder
  • 5. 1 tsp black pepper powder
  • 6. 1 1/2 tsp curry powder
  • 7. 2 Tbsps olive oil
  • 8. Salt (to taste)
  • --------------------------------------
  • For the Gravy Sauce:
  • 9. 2 Tbsps vegetable ghee
  • 10. 2 medium white onions, sliced
  • 11. 6 medium fresh tomatoes, sliced
  • 12. 5g garam masala
  • 13. 5g ginger paste
  • 14. 5g garlic paste
  • 15. 1 cinnamon stick
  • 16. 1/2 tsp whole cloves
  • 17. 1 tsp whole cardamom
  • 18. 1/2 tsp cumin powder
  • 19. 150g coconut cream
  • 20. 10g fresh cilantro, finely chopped
  • 21. 4 curry leaves
  • 22. 2 Tbsps lemon juice
  • 23. 250g water
  • 24. Salt (to taste)

11 Steps

  • *

    Defrost Switch Kafta in the refrigerator before cooking.

  • 01/

    Add all the meatballs ingredients in a bowl and mix gently to combine

  • 02/

    Form the mixture into small, bite-sized meatballs and set them aside

  • 03/

    In a pot, heat the ghee and then add the cinnamon, cloves, cardamom to fry for 1 minute

  • 04/

    First, add the sliced onions and fry for 10-15 minutes until golden brown, then add the tomatoes and cook until their texture becomes soft for about 5 minutes

  • 05/

    Add the garam masala, cumin and curry leaves, and cook for 3 minutes

  • 06/

    Add the ginger, garlic (and salt optional), and cook for 2-3 minutes. Add the water and coconut cream

  • 07/

    Once the curry sauce comes to a boil, lower the heat to simmer and gently drop the meatballs one at a time

  • 08/

    Cover and cook on medium-low heat for about 10 minutes

  • 09/

    Occasionally open and stir gently meatballs . Cover and cook for another 5 minutes on medium-low heat

  • 10/

    Add the lemon juice and garnish with freshly chopped cilantro

  • 11/

    Serve hot with white rice on the side.

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