Ingredients
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500 g lean ground beef
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1 teaspoon ginger, grated
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1 teaspoon ground chili
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1 teaspoon garam masala
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4 tablespoons korma curry paste
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salt and pepper
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1 tablespoon sunflower oil
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200 ml beef stock
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400 g crushed tomatoes
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175 ml evaporated low-fat milk
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2 tablespoons lemon juice
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1/2 cup frozen peas
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fresh coriander (to garnish)
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2 onions, roughly chopped
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1 garlic clove, minced
Instructions
- Combine beef, garlic, ginger, chilli, garam masala, half the onion, and 1 tablespoon curry paste.
- Season with salt and pepper, then form into walnut-sized balls.
- Heat oil in a non-stick pan over medium heat, add kofta balls and cook in batches until lightly browned.
- Transfer to a plate.
- Add remaining onion to pan and cook over very low heat until soft and lightly golden.
- Add remaining curry paste, stock and tomatoes and cook over medium heat, stirring for 5 minutes.
- Add milk and lemon juice.
- Return kofta to the pan and simmer over low heat for 15 minutes.
- Add peas and cook for 2 minutes.
- Serve with rice and garnish with coriander.