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Goan Meatball Curry

Updated: Jul 8

If you’re looking for a quick and easy meal, this Meatball Curry recipe is just the one for you! The meatballs are covered in a creamy delicately spiced coconut curry that forms the ultimate comfort food. 

Ingredients


For the Meatballs/Koftas

  • 500 grams Ground Beef

  • 1 tsp Salt

  • ½ tsp Black Pepper

  • ½ tsp Turmeric 

  • ½ tsp Cumin Powder 

  • ⅛ (30 grams) Red Onion, finely chopped 

  • 2 Garlic Cloves, finely chopped 

  • ¼ cup (8-9 grams) Coriander/Cilantro, finely chopped

  • 1 Green Chili, finely chopped

  • 1 tbsp Lemon Juice

  • 2 Eggs

  • ½ cup Bread Crumbs


For the Curry

  • 3 tbsp Vegetable Oil

  • 4-5 Curry Leaves

  • 4 Cloves

  • 4 Cardamoms

  • 2” Cinnamon Stick

  • 1 cup (120 grams) Red Onion, finely chopped

  • 1 tbsp Garlic paste

  • ½  tbsp Ginger paste

  • 3 tbsp Tomato Puree/1 Tomato, finely chopped

  • 1  tbsp Kashmiri Chili Powder

  • ½ tsp Turmeric Powder

  • 1 tsp Cumin Powder

  • 1 tsp Coriander Powder

  • 1½ cup Water 

  • 1 cup Coconut Milk, thick

  • 1½ tsp Sugar (or to taste)

  • 1 tsp Salt (or to taste)

  • ½ tsp Garam Masala

  • 2 Green Chillies, slit

  • ½ cup Coriander/Cilantro, finely chopped


Method


  1. In a bowl add all the ingredients for the meatballs and mix them well till they get well combined.

  2. Grab a small portion of the mix at a time and roll between the palm of your hands into a 1½” diameter ball while applying a little pressure. Place the formed meatball in a flat dish and continue the process till all the meat mixture has been formed into meatballs.

  3. Cover the dish with a plastic wrap and place the dish in the refrigerator.

  4. Now, in a heavy bottom pot, heat the oil and toss in the curry leaves, cloves, cardamom and cinnamon. Roast them for about a minute or two till the spices flavour the oil.

  5. Add the finely chopped onions and sauté till the onions turn golden.  

  6. Now add the ginger and garlic paste and sauté on low heat for approximately 2 mins or until they lose their raw flavour.

  7. Add the tomato puree or finely chopped tomato and continue sautéing till the oil separates from the mixture

  8. Toss in the Kashmiri chilli, turmeric, coriander and cumin powder and continue to sauté for a minute or two.  

  9. Now add the water and coconut milk and mix well.

  10. Season with sugar and salt, give it a mix and  allow it to come to a simmer on a medium heat.  

  11. Once the curry begins to simmer, it’s time to add in the garam masala powder and slit green chillies. Give it a mix and allow it to simmer for about two to three minutes. 

  12. It’s time to gently place in the meatballs. Cover and cook on low heat for 5 minutes on a low heat.

  13. Now take off the lid and hold the pot by the handles on both sides and gently swirl the pot around so that the meatballs get a chance to turn around and get well coated with the curry.

  14. Cover once again and continue to cook on low heat for another 15-20 mins or until the meatballs are fully cooked.

  15. Switch off the stove and garnish with finely chopped coriander/cilantro and give it a final swirl.

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