Side Pannel
Kofta (Meatball) Masala
Ingredients List
- -------------------------------FOR THE KOFTAS-------------------------------
- 2 lg Slic white bread
- 7 fl Milk
- 450 g Lean minced lamb; (1 lb)
- 2 Cloves garlic; peeled and
- -coarsely
- ; chopped
- 55 ml Water; (2 fl oz)
- 1 Fresh green chilli; coarsely
- -chopped or
- ; de-seeded and
- ; chopped for
- Milder flavour
- 2 tb Chopped coriander leaves
- 1 tb Fresh mint leaves; chopped,
- -or 1 tbsp
- ; dried or bottled
- ; mint
- 1 tb Salt or to taste
Directions
FOR THE SAUCE
5 tb Cooking oil
2 md Onions; (225 g / 8 oz)
; finely chopped
2 ts Ginger paste
2 ts Garlic paste
1 tb Ground coriander
1 1/2 ts Ground cumin
1/2 ts Ground turmeric
1/4 ts Chilli powder; up to 1/2, up
-to
1 sm Can tomatoes
150 ml Warm water; (5 fl oz)
1/2 ts Salt or to taste
1 Black cardamoms; split open
-the top
; of each pod
4 Whole cloves
1 2 inch piece cinnamon stick;
-broken up
2 Bay leaves; crumpled
2 tb Thick set natural yoghurt
2 tb Ground almonds
1 tb Chopped coriander leaves
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.
5 tb Cooking oil
2 md Onions; (225 g / 8 oz)
; finely chopped
2 ts Ginger paste
2 ts Garlic paste
1 tb Ground coriander
1 1/2 ts Ground cumin
1/2 ts Ground turmeric
1/4 ts Chilli powder; up to 1/2, up
-to
1 sm Can tomatoes
150 ml Warm water; (5 fl oz)
1/2 ts Salt or to taste
1 Black cardamoms; split open
-the top
; of each pod
4 Whole cloves
1 2 inch piece cinnamon stick;
-broken up
2 Bay leaves; crumpled
2 tb Thick set natural yoghurt
2 tb Ground almonds
1 tb Chopped coriander leaves
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.
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