Kofta “Curry”

Kofta Curry

Beef Kofta Curry

I noted in my #GrapeGate post yesterday that I would have a recipe for turkey koftas today and here it is; or at least here’s a recipe for a kofta “curry” made with turkey. I guess you could serve it at Thanksgiving but frankly I don’t recommend making this with turkey at all (though don’t be surprised if you see this listed as Minnesota’s Thanksgiving dish in the NY Times next year). It’s what I used because ground turkey is what we had in the fridge. It’s much better made with ground goat or lamb or even beef; turkey is much too lean which can result in koftas/meatballs that are too tightly compacted or dry (there’s no bread or milk added to the meat in Indian meatball preps that I know of). I made this with what’s at hand because that’s what home cooks do—if you’re going to go shopping to make this then get fattier meat.

By the way, I put “curry” in quotes up top because it’s kind of a word of convenience. It’s not really used much, if at all, in Indian languages other than English, and even in English Indians usually use it only to refer to dishes with a lot of sauce. In the West, of course, “curry” or “curried” is used more broadly to refer to anything made with vaguely Indian spices. And, by the way, what is referred to as sauce in the West is usually called gravy in Indian English; “sauce” is mostly our word for ketchup. Anyway, on to the recipe! (This time with more pictures.)
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