Recipe by Brian Holley
This is just one of several Kofta recipes that I shall be posting. A favourite dish for parties and gatherings in India. Very cheap to make. You can make your own ghee by clarifing butter. I serve this with a vegetable curry and rice. This is a good dish for beginers to make.
Top Review by L. Duch
These were pretty good. I used 1.5lbs of venison instead of beef and only one onion. 1lb of onions sounded like a lot for the amount of meat you suggested. That's why I only used one med. onion, 1/2 of which went into the meat and the rest into the gravy. The onion was still a bit over powering. I also used some bread crumbs to help hold the meat together as the venison was a bit moist. The spice blend was good. I think I would have enjoyed this even more if the onion wasn't so strong. I will try this again. I served this over jasmine rice with a side of mixed veggies. Thanks Brian.
- 1 lb ground beef
- 1 medium onion, sliced
- 6 garlic cloves, chopped
- 1 ounce fresh parsley
- 1 egg
- 4 ounces ghee
- 2 teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 2 teaspoons garam masala
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 2 ounces fresh ginger, grated
- 1⁄2 pint plain yogurt
Directions See How It's Made
- In a blender mix together the meat, half of the onions and half of the garlic with the parsley.
- Add the egg and mix into the meat.
- Form the meat into balls the size of a walnut.
- Heat the oil in a deep pan and fry the meat balls till they are browned. Remove from pan.
- In a pan melt the ghee and fry the onions till golden. Add all the spices and ginger, and cook over low heat for 10 minutes.
- Add the meat balls and cook for 20 mins, stir them gently do not allow them to stick to the pot.
- Add the yogurt stir and cook for 20 minutes.