This Kofta Curry is on a bed of zucchini, fried in coconut and palm oil, with a side of Apple Chutney.

This recipe is safe for someone on the Specific Carbohydrate Diet or GAPS.

Garam Masala is the secret ingredient to make delicious kofta. The secret to making excellent Garam Masala is freshly ground, whole spices.

Garam Masala
2T organic whole cumin
1T organic whole coriander
1T organic whole cardamon
1T organic whole black peppercorns
1 organic cinnamon stick
1tsp organic whole cloves
1 organic whole nutmeg
Freshly grind the whole spice in a spice grinder. Use half the recipe in the curry sauce and half in the kofta balls.

Fresh Spice Mix
6 cloves organic garlic, freshly grated
8T organic fresh ginger, freshly grated
6T organic fresh turmeric, freshly grated
Freshly grate the garlic, ginger and turmeric. Put half of the grated garlic, ginger and turmeric in the curry sauce and half in the kofta balls.

Base Curry
3-4T organic coconut oil
1T organic palm oil
2 large organic onions, finely chopped
1tsp sea salt
1/2 Garam Masala recipe, above
1/2 Fresh Spice Mix, above
15-18 organic Roma tomatoes, remove skins
5 organic dates, finely chopped
In a large, non-reactive Dutch oven, sauté the onions and sea salt in the coconut and palm oil. When onions are browned add half of the grated spices and tomatoes. Simmer the curry for 15 minutes with the lid on. Add the dates and simmer for 30 minutes with the lid off. Make the meat balls while the curry simmers.

Kofta Balls
2 pounds pastured ground beef
2 pastured eggs
1tsp sea salt
1/2 Garam Masala recipe, above
1/2 Fresh Spice Mix, above
In a large bowl, mix the beef, eggs, sea salt and grated spice very well. The kofta balls should be made into walnut sized balls. When finished all the kofta balls, carefully place the balls in one layer into the simmering curry sauce. Try not to have the balls touching. Simmer again for 15-30 minutes or until the balls are done. Serve Kofta Curry with some Apple Chutney on a bed of Cauliflower Side Dish or seasonal vegetables.