I have only recently started experimenting with Kofta in curries as I normally find the concept of meatballs far too fiddly. However mincemeat, beef, chicken, lamb, pork, whichever you prefer is by far one of the quickest, budget friendly and most versatile forms of protein that it is simply difficult to overlook it’s importance in family cooking. Normally when buying mince I will buy a quality, lean meat, but this can cause meatballs to become dry and lose flavour. It is the fat in mince that keeps meatballs juicy and flavoursome, so unless you really have to, don’t skip the fat! I am still playing with ingredients, but am fine tuning, so expect a few more kofta curries.
Beef Kofta Curry with Yogurt
Serves 4
500g beef mince
1 egg
1 tsp garlic paste
1/2 tsp ginger paste
1 1/2 tsp garam masala
1/2 tsp kashmiri chilli powder
Sauce:
1 onion finely chopped
6-8 green cardamoms
1 stick cinnamon
6 whole cloves
1 bayleaf
1 tsp garlic paste
1 tsp ginger paste
1 tsp ground cumin
1/2 tsp kashmiri chilli powder
1/4 tsp ground turmeric
2 tsp ground coriander
200ml natural yogurt
600ml water
Salt
Ghee
Sliced green chilli
Fresh coriander
Directions: Combine all the meatball ingredients in a large bowl then roll into 20 golf ball sized balls. The meatballs can be made ahead of time and left to settle in the fridge.
On the hob fry the onion in oil or ghee until golden brown. Add in the whole spices and fry for a minute to release the vapours. Stir through the garlic and ginger paste and the dry spices.
Once the spices are combined add the yogurt and fry until the the yogurt is dry and the oil separates. Add the water and salt and bring the sauce to the boil. Carefully place the meatballs in the pan, do not stir, cover and simmer for 20 minutes. Ideally you want a soupy consitency to the gravy. Garnish with sliced green chillies and coriander and serve with garlic pilau rice (recipe to follow).
Cooking time: 30 minutes
CurryGirl 