Curried Turkey Kofta

Recipe kindly provided by Owner Kulwant Wadhwa of The Curry Club in East Setauket, New York.

Recipe Ingredients:

Turkey Meatballs:
2 pounds ground turkey
Scant teaspoon coriander powder
1/4 teaspoon cayenne pepper
1/4 teaspoon garam masala
1 1/2 teaspoons peeled and chopped fresh ginger
1 1/2 teaspoons minced fresh garlic
Salt to taste
Olive oil as needed

Curry Sauce:
1 tablespoon olive oil
1 1/2 teaspoons peeled and chopped fresh ginger
1 1/2 teaspoons minced fresh garlic
1/2 large red onion, minced and pureed in blender to make a paste
1/2 large sweet onion, minced and pureed in blender to make a paste
1 teaspoon cumin seeds, browned
1/4 teaspoon cayenne pepper
1 large red ripe tomato, small dice
1 1/2 teaspoons coriander powder
1 1/2 teaspoons fresh coriander, chopped
1 teaspoon garam masala
Salt to taste
2 cups cold water

Cooking Directions:

1. For Turkey Meatballs: In a large bowl, mix ground turkey, coriander powder, cayenne pepper, garam masala, fresh ginger, fresh garlic and salt. Mix well.
2. Pour small amount of oil on hands. Form turkey meatballs by measuring 1/2 tablespoon turkey mixture and shaping into ball; repeat to use all the mixture. Cover and chill.
3. Allow adequate refrigeration time for turkey meatballs to become firm before adding to Curry Sauce in step 7.
4. For Curry Sauce: Heat olive oil in saucepan. Add ginger and garlic; sauté for 2 minutes. Stir in onion paste. When onions are sautéed, add browned cumin seeds and cayenne pepper. Sauté for another 2 minutes.
5. Add diced tomato and sauté for another 5 minutes. Stir in coriander powder, fresh coriander, garam masala and salt to taste.
6. Cook until mixture becomes a thick paste. Stir in about 2 cups cold water to make curry. Allow to slowly simmer for about 1 1/2 hours for flavors to blend.
7. Add firm turkey balls (kofta) to the curry. Reduce heat and gently simmer, covered, for about 1 1/2 hours. Stir occasionally and add water if needed.
8. Serve curried turkey meatballs in family style bowl. Garnish with fresh coriander.

Makes 10 servings.

Serving Suggestion: Offer with naan, pappadum, (flatbreads) or pulao (rice pilaf), raita (yogurt salad) and pickles.

Recipe and photograph courtesy of National Turkey Federation.