Kofta Curry
Koftas are popular throughout India. They are made
using fine lean mince which is blended with herbs and
spices and made into balls.
Ingredients:
For the Koftas
450 g/1lb lean minced lamb
2 cloves garlic, peeled and chopped
1/2 inch cube of root ginger peeled and coarsely chopped
1 small onion, coarsely chopped
1 fresh green chilli, seeded and chopped
2 tbsps chopped coriander leaves
1 tbsp fresh mint leaves chopped
1 tsp salt or to taste for the gravy
5 tbsps cooking oil
2 medium sized onions finely chopped
1/2 inch cube ginger peeled and grated
2 cloves garlic peeled and crushed
2 tsps ground coriander
1 1/2 tsp ground cumin
For the Gravy
1/2 tsp ground turmeric
1/4-1/2 tsp chilli powder
1 small tin of tomatoes
150 ml warm water
1/2 tsp salt or to taste
2 black cardamom pods, opened
4 whole cloves
2 inch piece of cinnamon
2 bay leaves crumpled
2 tbsp thick set natural yoghurt, beaten well
2 tbsp ground almonds
1 tbsp chopped coriander leaves
3 - 4 tbsp oil
To make Kofta Curry
Mix all the ingredients for the minced meat
together in a pan and blend it well.
Form lime sized balls with the meat mixture
and arrange on a plate. Keep this ready before
you prepare the gravy.
Heat oil in a kadai and toss in the cloves,
cinnamon, cardamom and add ground almonds and salt
to taste, add the warm water and when the gravy
begins to bubble add the prepared meatballs.
Cook gently, without stirring. Otherwise the
meatballs will break. Add the beaten yoghurt
just before you take it off the fire.
And garnish with coriander leaves and the
curry is ready.
Serve with hot fluffy rice, naan or rotis.
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