Kofta Meatball Curry

Recipe by Brian Holley
READY IN: 1hr 5mins
SERVES: 4
YIELD: 20 koftas
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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