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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

  1. Wash, dry and finely chop the parsley

  2. 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.

  3. 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

  1. 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.

  2. Add all the spices to the browned tomato paste. Cook the spice and tomato paste mixture for another few minutes.

  3. 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.

  4. Add the meatballs to the sauce. Simmer on medium heat for about 10 minutes. Taste the sauce, and add salt as needed.

  5. 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.