Kofta Meatball Curry

Name: Kofta Meatball Curry
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 20 koftas
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 lb minced beef; 2 garlic cloves; 0.5 tsp ground ginger; 1 small onion; 2 oz water; 1 fresh green chile; 2 tbsp fresh coriander leaves; 1 tbsp fresh mint leaves; 0.5 tsp salt; 6 tbsp oil; 1 large onion; 0.5 tsp ground ginger; 2 garlic cloves; 1 tsp ground coriander; 1.5 tsp ground cumin; 0.5 tsp turmeric; 0.5 tsp chili powder; 3 canned tomatoes; 0.5 cup water; 0.5 tsp salt; 2 black cardamom pods; 1 inch cinnamon stick; 2 bay leaves; 2 tbsp plain yogurt; 2 tbsp ground almonds; 1 tbsp fresh coriander leaves

Beef, coriander and tomatoes simmered on the stove and spiced with ginger and chilli for a South Asian curry.

1 hr 5 min · Serves 20 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 45 min · 65 min total
Difficulty: medium

1
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.
2
To the cooled meat add the rest of the meat, chilli, coriander leaves, mint leaves and the salt.
3
In a blender blitz the meat till fine. Form the mixture into walnut sized balls with your hands.
4
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.
1 min
5
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.
6
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.
5 min
7
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.
10 min
8
Stir in half of the coriander leaves. Serve garnished the rest of the coriander leaves.