Kofta Meatball Curry Recipes

KOFTA MEATBALL CURRY

Kofta Meatball Curry image

Koftas are usually served as an appetizer, this recipe is for a main dish. This is a recipe for those who like cooking. First the kaoftas are made and then cooked in a curry sauce.

Provided by Brian Holley

Categories Curries

Time 1h5m

Yield 20 koftas, 4 serving(s)

Number Of Ingredients 27

Ingredients

1 lb minced beef
2 garlic cloves, chopped
1/2 teaspoon ground ginger
1 small onion, chopped
2 ounces water
1 fresh green chile, chopped and seeded
2 tablespoons fresh coriander leaves, chopped
1 tablespoon fresh mint leaves, chopped
1/2 teaspoon salt
6 tablespoons oil
1 large onion, chopped
1/2 teaspoon ground ginger
2 garlic cloves, chopped
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
1/2 teaspoon chili powder
3 canned tomatoes, with liquid chopped
1/4 pint water
1/2 teaspoon salt
2 black cardamom pods, split open
4 cloves
1 inch cinnamon stick, broken into pieces
2 bay leaves, chopped
2 tablespoons plain yogurt
2 tablespoons ground almonds
1 tablespoon fresh coriander leaves, chopped

Steps:

TO MAKE THE KOFTAS.
In a pan place half of the meat with the ginger, garlic, and the water. Cook over medium heat till the water has evaporated. Remove from the heat and allow to cool.
To the cooled meat add the rest of the meat, chilli, coriander leaves, mint leaves and the salt.
In a blender blitz the meat till fine.
Form the mixture into walnut sized balls with your hands.
TO MAKE THE CURRY SAUCE.
Heat the oil in a pan over medium heat and fry the onions till soft. Add the ginger and garlic and cook for 1 minute.
Add the coriander, cumin, tumeric, and chilli powder, stir, add the tomatoes one by one, add the juice and stir. Cook till the mixture begins to dry out.
Add the water salt, cardamoms, cloves, cinnamon and bay leaves, stir.
Add the kofta balls, bring to the boil, reduce the heat and simmer for 5 minutes.
Gently stir in the yogurt and almonds, cover and cook till the koftas are firm to the touch. Cook 10 minutes. Stir to prevent sticking.
Stir in half of the coriander leaves.
Serve garnished the rest of the coriander leaves.

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