Gluten-Free Kofta Curry

Dive into the bold and aromatic flavors of this Gluten-Free Kofta Curry, a hearty dish featuring tender lamb meatballs simmered in a rich, spiced coconut tomato sauce. This recipe seamlessly combines traditional Indian-inspired spices, such as garam masala, cumin, and turmeric, with the gluten-free twist of breadcrumbs, making it perfect for those with dietary restrictions. The koftas are lightly browned for a delectable texture before being nestled into the creamy curry, allowing them to soak up every ounce of flavor. With a prep time of just 20 minutes and a satisfying balance of warm spices and creamy coconut milk, this dish is a comforting and crowd-pleasing option for family dinners or special occasions. Serve it over steamed basmati rice or alongside gluten-free naan for a complete and flavorful meal.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Mix the ingredients well using your hands until everything is evenly distributed and the mixture holds together.

Step 3

Shape the mixture into small balls, approximately 1.5 inches in diameter, and set aside.

Step 4

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.

Step 5

Remove the koftas with a slotted spoon and set them aside on a paper towel-lined plate.

Step 6

In the same pan, add the remaining chopped onion and sauté until translucent, about 3-4 minutes.

Step 7

Add the remaining minced garlic and grated ginger, and sauté for another minute.

Step 8

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.

Step 9

Add the canned tomatoes and cook, stirring occasionally, until the mixture thickens slightly, about 5-7 minutes.

Step 10

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.

Step 11

Add the browned koftas back into the pan, ensuring they are submerged in the curry sauce.

Step 12

Cover the skillet and let the koftas simmer in the sauce for 15 minutes, allowing them to absorb the flavors.

Step 13

Adjust seasoning with additional salt and pepper if needed.

Step 14

Serve the gluten-free kofta curry hot, garnished with fresh cilantro and accompanied with rice or gluten-free naan.

Nutrition Facts

Serving size	1930.5 grams (1930.5g)

Amount per serving	% Daily Value*
Calories	2954

Total Fat 149.80g	192%
Saturated Fat 44.70g	224%
Polyunsaturated Fat 8.90g
Cholesterol 700mg	233%
Sodium 7249mg	315%
Total Carbohydrate 248.50g	90%
Dietary Fiber 23.40g	84%
Total Sugars 46.40g
Protein 154.60g	309%

Vitamin D 74IU	369%
Calcium 561mg	43%
Iron 25mg	141%
Potassium 3446mg	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.

Source of Calories

Fat: 45.5%

Protein: 20.9%

Carbs: 33.6%