The Big Boys Curry Book

Kofta Sauce 1

Small stands selling snacks crop up everywhere

Kofta are meatballs. Typically they are made from ground meat and spices, grilled andthen braised in a rich creamy sauce.This is a sharp tangy sauce that I developed for barbecues where you want strong flavours. For a richer version try Kofta Sauce #2


  • 1/2 Onion chopped very fine
  • 2 cloves Garlic chopped fine
  • 1 tblspn ghee
  • 4 cloves
  • 4 crushed green cardamon
  • 1 tspn onion seed
  • 1 1/2 tspn cummin seed
  • 1 tblspn Basic Curry Powder mixed with water to form a thin paste, (make prior to starting)
  • 6 fl oz good thick yoghurt
  • 3 fl oz double cream
  • Salt and pepper to taste


  1. Heat ghee, onions and garlic gently in a pan with a lid to ‘sweat’ the onions, (about 5 minutes.) This process should make them translucent and soft without burning.
  2. Add the 4 whole spices to pan and continue to sweat for another 5 minutes.
  3. Add curry paste and stir gently for 3 minutes, stirring constantly to prevent sticking. Add additional small amounts of water to assist in prevention of sticking if necessary. The idea is to cook the spices, not burn them.
  4. Allow mixture to cool for 10 minutes.
  5. Add the yoghurt and heat gently. Keep cooking until the yoghurt separates and then cook a while longer, about 10 minutes. Do not allow to stick.
  6. Allow to cool until needed. You can at this point (when cooled a little,) liquidise the sauce to create a smooth version, or leave it with texture. If you donÂ’t have a liquidiser, push the sauce through a sieve.
  7. When ready to serve, add salt and pepper to taste and add the cream. Heat the sauce gently for 5 minutes and serve.

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