Kofta (Meatball) Masala

Recipe Ingredients

		For The Koftas
2		Slic white bread (large)
7		Milk
450		Lean minced lamb - (1 lb)
2		Garlic - peeled and coarsely chopped
55		Water - (2 fl oz)
1		Fresh green chilli - coarsely chopped or de-seeded and chopped for
		Milder flavour
2 tablespoons	30ml	Chopped coriander leaves
1 tablespoon	15ml	Fresh mint leaves - chopped, or 1 tbsp dried or bottled mint
1 tablespoon	15ml	Salt or to taste
		For The Sauce
5 tablespoons	75ml	Cooking oil
2 tablespoons	30ml	Onions - (225 g / 8 oz) (medium) finely chopped
2 teaspoons	10ml	Ginger paste
2 teaspoons	10ml	Garlic paste
1 tablespoon	15ml	Ground coriander
1 1/2 teaspoons	7.5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground turmeric
1/4 teaspoon	1.3ml	Chilli powder - up to 1/2, up to
1		Tomatoes
150		Warm water - (5 fl oz)
1/2 teaspoon	2.5ml	Salt or to taste
1		Black cardamoms - split open the top of each pod
4		Whole cloves
1		Cinnamon stick - broken up
2		Bay leaves - crumpled
2 tablespoons	30ml	Thick set natural yoghurt
2 tablespoons	30ml	Ground almonds
1 tablespoon	15ml	Chopped coriander leaves

Recipe Instructions

To make the Koftas: Soak the bread in the milk for a couple of minutes and

squeeze out all the milk. Put the bread in a food processor with the

remaining ingredients for the Kofta. Blend until smooth.

Divide the mixture into approx 24 balls, each slightly bigger than a

walnut. Rotate each ball between your palms to make neat round Koftas.

Set aside.

Heat the oil over medium heat and fry the onions until they are just soft

(about 5 minutes). Add the ginger and garlic and fry for 1 minute. Add

the coriander, cumin, turmeric and chilli powder and stir quickly.

Now add the tomatoes, one at a time, along with a little juice, stir and

fry until the spice mixture looks dry (2-3 minutes); continue the process

until all the tomatoes are used.

Now add the water, salt, cardamom, cloves, cinnamon and the bay leaves.

Stir once and add the Koftas. Bring the liquid to the boil, cover and

simmer for 5 minutes.

Beat the yoghurt with a fork until smooth, add the ground almonds and beat

again - stir GENTLY into the curry. Cover and simmer until the Koftas are

firm (about 10 minutes).

Stir the curry GENTLY and cover again and simmer for a further 10 minutes,

stirring occasionally to ensure that the thickened sauce does not stick to

the bottom of the pan.

Stir in half the coriander leaves and remove from the heat. Serve

garnished with the remaining coriander leaves.

Serve with cardamom rice or Naan/Tandoori Roti. Cauliflower or cabbage

with Chick Pea Flour makes an excellent accompaniment.

Suitable for freezing. Defrost thoroughly before re-heating. To re-heat,

simmer gently in a covered pan. Add a little water (2-3 tbsp) during

re-heating to restore the gravy to its original consistency, stirring

occasionally.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

Source:
Ya Gotta Have It Recipes

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