Cooler fall days frequently have me craving comfort food. And curry is one of my go-to comfort foods. There’s something incredibly rich, flavorful and heartwarming about all the spices, which my body craves as the temperatures drop. This recipe for Kufta Meatball Pumpkin Curry Sauce is a new recipe I concocted in honor of fall. It features simple lamb and beef meatballs, made in the likeness of the kufta my family occasionally eats for weekend breakfasts. For the pumpkin curry sauce, though, I took inspiration from Indian curries, adding a wonderful blend of spices. I hope you enjoy this recipe! Serve alongside rice or bread. Feel free to make it your own by adding your favorite vegetables to the curry.
Ingredients
Lamb and Beef Kefta Meatballs
- 1 lb ground lamb
- 1 lb ground beef
- 1 bunch curly parsley washed and chopped
- 1/2 tbsp garlic
- 1 tsp salt
- 1 tsp ground black pepper
Pumpkin Curry Sauce
- 1 cup onion finely chopped
- 6 oz tomato paste
- 1 cup pumpkin puree unsweetened
- 2 tsp turmeric
- 2 tsp coriander
- 2 tsp cumin
- 1 tsp garam masala
- 1 tsp cloves
- 1/2 tsp ginger
- 1/4 tsp cardamom
- 1/4 tsp hing (asafetida)
Instructions
Lamb and Beef Kafta Meatballs
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Wash, dry and finely chop the parsley
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Add ground beef, ground lamb, parsley, garlic, salt and pepper to a bowl. Mix until everything is incorporated. But don't overmix - you do not want the meat to turn into a paste.
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Roll the meat into balls, slightly smaller than a ping pong ball. Once all the meat is rolled into balls, place a pot or deep frying pan on medium to high heat. Add the meatballs, in batches if needed, to the pan. Cook the meatballs until they are seared on all sides. Repeat until all of the meatballs are cooked.
Pumpkin Curry Sauce
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In the same pot or pan that you used to cook the meatballs, add the finely chopped onions. (Cooking the onions, tomato, and spices in the meat fat adds flavor). Cook until translucent. Add the tomato paste. Cook on low to medium heat, until the tomato is browned.
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Add all the spices to the browned tomato paste. Cook the spice and tomato paste mixture for another few minutes.
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Add pumpkin purée. Mix well with the browned and spiced tomato paste. Add 1.5 cups water, and stir. The sauce will thicken as it cooks, add more water if you want more sauce.
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Add the meatballs to the sauce. Simmer on medium heat for about 10 minutes. Taste the sauce, and add salt as needed.
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Serve and enjoy! You can eat this meal by itself or alongside rice.
Recipe Notes
- For the meatballs, you can use all beef if you don't like meat.
- For a silky smooth sauce, you can puree the pumpkin-tomato-onion blend. I was too lazy.
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