Gluten-Free Kofta Curry
Savor the rich, aromatic flavors of this Gluten-Free Kofta Curry, a hearty and wholesome dish that's perfect for dinner. This recipe features tender lamb meatballs infused with fragrant spices like cumin, coriander, turmeric, and garam masala, all held together with gluten-free breadcrumbs. Simmered in a luscious coconut milk and tomato-based curry, the koftas soak up the bold, flavorful sauce for an irresistible bite. With its balance of warming spices, creamy texture, and a slight kick from green chili, this dish promises a restaurant-quality experience at home. Ideal for serving with steamed rice or gluten-free naan, this recipe is a must-try for anyone seeking a delicious and gluten-free twist on traditional kofta curry!
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 1 cup Gluten-free breadcrumbs
- 1 medium Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 inch piece Ginger, grated
- 0.25 cup Fresh cilantro, chopped
- 1 small Green chili, chopped
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Egg
- 2 tablespoons Oil
- 400 grams Canned tomatoes, crushed
- 1 cup Coconut milk
- 1 cup Water
Instructions
Begin by making the koftas. In a large mixing bowl, combine ground lamb, gluten-free breadcrumbs, half of the chopped onion, half of the minced garlic, half of the grated ginger, chopped cilantro, green chili, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the egg.
Mix the ingredients well using your hands until everything is evenly distributed and the mixture holds together.
Shape the mixture into small balls, approximately 1.5 inches in diameter, and set aside.
In a large skillet, heat 2 tablespoons of oil over medium heat. Once hot, add the koftas and cook them until browned on all sides, about 8-10 minutes. Make sure they do not stick to the pan by gently shaking the pan periodically.
Remove the koftas with a slotted spoon and set them aside on a paper towel-lined plate.
In the same pan, add the remaining chopped onion and sauté until translucent, about 3-4 minutes.
Add the remaining minced garlic and grated ginger, and sauté for another minute.
Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, turmeric, garam masala, and remaining salt. Stir well and cook for another minute until the spices are fragrant.
Add the canned tomatoes and cook, stirring occasionally, until the mixture thickens slightly, about 5-7 minutes.
Pour in the coconut milk and water, stirring well to combine the ingredients and form a smooth curry sauce. Allow the mixture to come to a gentle simmer.
Add the browned koftas back into the pan, ensuring they are submerged in the curry sauce.
Cover the skillet and let the koftas simmer in the sauce for 15 minutes, allowing them to absorb the flavors.
Adjust seasoning with additional salt and pepper if needed.
Serve the gluten-free kofta curry hot, garnished with fresh cilantro and accompanied with rice or gluten-free naan.
Nutrition Facts
Calories |
2954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.8 g | 192% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 7249 mg | 315% | |
| Total Carbohydrate | 248.5 g | 90% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 46.4 g | ||
| Protein | 154.6 g | 309% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 561 mg | 43% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 3446 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
