Kofta Curry
Another recipe ripped from the belly of India by Darren Gibson. This one is easily converted to be vegetarian by leaving out the meatballs and replacing with any chopped veg (also less time consuming). Is great with
Darren's Dad's Dahl.
Ingredients:
Kofta (meatballs):
- 1/2 finely chopped onion (raw)
- 1 lb of mince
- 1 egg, beaten
- Large bunch of finely chopped coriander
Curry:
- 1 diced onion
- 1 tsp geera (available from Asian stores only)
- 1 1/2 tsp dhanya (as above)
- 1 tsp tumeric
- 1/2 tsp chilli
- 3 tblsp tomato puree/paste
- 1 generous tsp ginger
- 1 generous tsp garlic
- 1 beef stockcube
- 3/4 pint water
- Juice of 1/2 lime
- 1 tblsp yoghurt
Instructions
- If making kofta, mix all the meatball ingredients together and shape into balls the size of unshelled walnuts.
- Fry the other onion until very, very soft. Add 1/4 pt of boiling water and all other ingredients (except remaining water, stockcube, lime juice and yoghurt). Simmer for 15 minutes.
- Add meatballs (or, if using vegetables, add them now). Cook covered for 20 minutes.
- Add remaining 1/2 pint of water, 1 beef stockcube & salt to taste
- Simmer until liquid is reduced (20 minutes)
- When ready to serve, add yoghurt and lime juice.
- Vegetable options: different coloured peppers; carrots & potatoes.
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