These Kofta balls are soft on the inside and have a crispy outside. Before serving, the Koftas are dipped in a savory curry.

Indian-flavoured lamb meatballs are cooked in a wonderfully spicy sauce. If you don’t finish it all in one sitting, this tastes great re-heated the next day. Put the onion, chillies, ginger ...

Once the raw smell is gone, add the brown paste and tomato puree. Add all the spice powders except garam masala. 4. Fry on low heat with a splash of water for 2-3 mins till oil separates. 5. Add water ...

Grind the remaining kofta ingredients and mix with the meat. Form into small roundels and fry in hot oil to seal the meat. Remove the koftas and saute the onion paste in the same oil. When colored, ...

curry paste and coconut milk, then blitz until thoroughly combined. Pour into the kofta pan, bring to the boil, then simmer and season to taste. Step 5: Take the lid off the rice, add the peas ...

To make Beetroot Kofta Curry, first prepare koftas by mixing grated beetroot, mashed potato, gram flour, and spices, then fry ...

Spicy aromas filled Vancouver's Heritage Hall recently as chefs served 10 different dishes in the 2025 Curry Cup ...

Add the fried koftas gently into the gravy and turn off the flame. While the kofta gravy is still simmering, add a tablespoon of ghee and sprinkle in Bengali garam masala. Serve hot with steaming ...

This rich and satisfying lamb and lentil curry uses a great-value cut of meat for a tasty dinner on a budget. This dish is great for making ahead, check the tips section for freezing instructions.

We divided the kofta mix in half to serve two and froze the rest for another time. Take leftover couscous, tomato and cucumber salad and minted yoghurt for lunch the next day with any leftover ...