Kofta curry
Soft, spiced meatballs simmered in an onion and tomato curry. Kids love them, and they're easy to make ahead.
- Serves4
- Prep25 min
- Cook45 min
- HeatWarm
Ask for mince with a little fat in it, about 15 to 20%, so the koftas stay soft. Very lean mince makes them hard.
Ingredients
- For the koftas
- For the curry
Ask at the counter for600g beef or lamb mince, about 15 to 20% fat
Cut: Beef mince, Mince (lamb)
Method
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Mix all the kofta ingredients well with your hands and roll into 20 walnut-sized balls. Chill them while you make the sauce.
Heat the oil and fry the onions for 10 to 12 minutes until golden. Add the ginger and garlic and fry for 1 minute.
Add the tomatoes, turmeric, chilli, coriander and salt and cook for 8 minutes until the oil separates. Stir in the yoghurt and 400ml of hot water and bring to a simmer.
Lower the koftas in one by one. Don't stir for the first 10 minutes, just shake the pan gently, so they firm up without breaking.
Cover and simmer for 20 minutes more, turning the koftas once. Sprinkle with garam masala and serve with rice or naan.
Tips
- Wet your hands to roll the koftas. They won't stick.
- A boiled egg, halved, in each bowl makes it a nargisi-style treat.
Good to know
- Make ahead and freezing
- Freezes well for up to 3 months, cooked in the sauce.
- Heat
- Warm. Add green chillies at the table if you like it hotter.