Kofta Curry

Name: Kofta Curry
Ingredients: For the Meatballs; 450 g minced beef or 450 g lamb; 3 tablespoons finely chopped onions; 1 tablespoon fresh coriander; 1 tablespoon natural yoghurt; 4 tablespoons plain flour; 2 teaspoons ground cumin; 1 teaspoon garam masala; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 1 green chili, seeded and finely chopped; 2 garlic cloves, crushed; 1/4 teaspoon black mustard seeds; 1 egg (optional); salt & freshly ground black pepper; For the Curry Sauce; 2 tablespoons ghee or 2 tablespoons butter; 1 onion, finely chopped; 2 garlic cloves, crushed; 3 tablespoons curry powder; 4 green cardamom pods (or 1 teaspoon coriander seeds); 600 ml chicken stock; 1 tablespoon tomato puree; 2 tablespoons natural yoghurt; 1 tablespoon fresh coriander; cooked rice, to serve; coriander, to serve

27 ingredients

6 steps

Ingredients

For the Meatballs
450 g minced beef or 450 g lamb
3 tablespoons finely chopped onions
1 tablespoon fresh coriander
1 tablespoon natural yoghurt
4 tablespoons plain flour
2 teaspoons ground cumin
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 green chili, seeded and finely chopped
2 garlic cloves, crushed
1/4 teaspoon black mustard seeds
1 egg (optional)
salt & freshly ground black pepper
For the Curry Sauce
2 tablespoons ghee or 2 tablespoons butter
1 onion, finely chopped
2 garlic cloves, crushed
3 tablespoons curry powder
4 green cardamom pods (or 1 teaspoon coriander seeds)
600 ml chicken stock
1 tablespoon tomato puree
2 tablespoons natural yoghurt
1 tablespoon fresh coriander
cooked rice, to serve
coriander, to serve

Directions

1

Put the minced beef or lamb into a large bowl, add all the remaining meatball ingredients and mix well with your hands. Roll the mixture into small balls and put aside on a floured plate until required.
2

To make the curry sauce, heat the ghee or butter in a saucepan over a moderate heat and fry the chopped onion and garlic for about 10 minutes, or until the onion is soft and buttery.
3

Reduce the heat, then add the curry powder and cardamom pods (or seeds) and cook for a few minutes, stirring well.
4

Slowly stir in the stock, then add the tomato puree, yoghurt and coriander and stir well. Simmer for 10 minutes.
5

Add the koftas a few at a time, cook briefly and then add a few more, until all are in the pan. Simmer, uncovered, for about 20 minutes, or until the koftas are cooked. Avoid stirring, but gently shake the pan occasionally to move the koftas around.
6

The curry should thicken slightly, but if it is too dry add more stock or water. Serve hot on rice, garnish with coriander.