Korma Kofta (Korma with Meatballs)
Serves 4
- 1 tablespoon vegetable oil
- 1½ lbs. small meatballs (fresh or frozen, chicken, turkey, or beef)
- 1 container Maya Kaimal Classic Korma Curry
- Add the Classic Korma. Simmer, covered, over low-heat until the sauce is hot and the meatballs are cooked through, 5 to 8 minutes more. If sauce becomes too thick, add water to thin.
- In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add the meatballs and sauté until browned and mostly cooked through.
- Add the Classic Korma. Simmer, covered, over low-heat until the sauce is hot and the meatballs are cooked through, 5 to 8 minutes more. If sauce becomes too thick, add water to thin.
- Serve over pasta, rice, couscous, or quinoa.