Ingredients
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1 lb minced beef
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2 garlic cloves, chopped
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1/2 teaspoon ground ginger
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1 small onion, chopped
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2 ounces water
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1 fresh green chile, chopped and seeded
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2 tablespoons fresh coriander leaves, chopped
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1 tablespoon fresh mint leaves, chopped
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1/2 teaspoon salt
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6 tablespoons oil
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1 large onion, chopped
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1/2 teaspoon ground ginger
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2 garlic cloves, chopped
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1 teaspoon ground coriander
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1 1/2 teaspoons ground cumin
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1/2 teaspoon turmeric
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1/2 teaspoon chili powder
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3 canned tomatoes, with liquid chopped
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1/4 pint water
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1/2 teaspoon salt
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2 black cardamom pods, split open
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1 inch cinnamon stick, broken into pieces
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2 bay leaves, chopped
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2 tablespoons plain yogurt
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2 tablespoons ground almonds
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1 tablespoon fresh coriander leaves, chopped
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4 cloves
Instructions
- 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.