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Kofte/Machh/Meatballs (Red Hot Meatball Curry)

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“From the book, "Curries Without Worries".”
20 meatballs

Ingredients Nutrition


  1. Spread the ground meat on a large plate.
  2. Sprinkle 1 t of the cayenne pepper on the meat.
  3. Heat 2 T of the oil in a small, heavy saucepan until it starts to smoke a little.
  4. Pour over the meat.
  5. Add the sugar, 1/2 t of the ginger powder, 1 t ground fennel, whole fennel, whole cumin seeds, cardamom seeds and salt.
  6. Knead together for a couple of minutes until all the ingredients are well mixed.
  7. Shape the meatballs.
  8. Set aside.
  9. Heat the remaining oil in a heavy 6 quart saucepan on medium high heat.
  10. Add the chopped onion and immediately thereafter the cloves;.
  11. fry til golden brown.
  12. In the meanwhile, mix the remaining cyaenne pepper well with the yogurt.
  13. When the onions are a goldern brown, add the cayenne pepper-yogurt mixture.
  14. Stir fry briskly for a couple of seconds.
  15. Add the water, remaining ground fennel and ginger; stir briskly untkl the mixture boils.
  16. Add the meatballs, one at a time.
  17. Reduce heat to low, cover and cook for about a half hour or until meatballs become firm and are well cooked and the oil has risen to the top of the saucepan.
  18. Once placed in the saucepan, do not stir until [the meatballs] have become firm.
  19. Once meatballs are cooked and firm, stir gently.
  20. Sprinkle the ground cardamom, cumin and cinnamon on the meatballs.
  21. Stir a little to mix well with the gravy.
  22. Cover and cook on low heat for another 5 minutes.
  23. Serve hot.
  24. Reheat on low heat til it starts simmering.

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