We have been making Kofta (Meatball) curries from the time of the Mughal empire in India, recipes have been evolving over time and there is always a new one around the corner! My mum is always looking up unique recipes, she found this unusual kofta curry recipe in a magazine and made it for us, was really yummy! The twist is in the serving!
Best eaten with chappatis, naans or bread.
Ingredients
Stage 1
- 1lb chicken/lamb/beef mince
- 6 oz onions finely sliced
- 1 cup Sunflower oil or any other cooking oil
- 4 tsps gram flour (besan)
- 2 tsp salt or to taste
- 1 tsp green chillies crushed
- 1 tsp chillie flakes
- 1 egg
- 1 tbs dry coriander powder
- 1 tbs cumin powder
- 1 tsp crushed black pepper
Stage 2
- half cup Sunflower or other oil (saved from Stage 1)
- 3 large black cardamom pods
- 1 tsp salt
- half tsp red chillie powder
- qtr tsp turmeric
- half cup water
- the pre-fried thinly onions
- half cup plain yoghurt (beaten)
- 2 tsp dry fenugreek or handful of fresh cut coriander
Method
Stage 1
- Divide the onions into 3 parts, add one part into the oil, fry until brown, remove into a plate with a slotted spoon, then add another part of onions to the remaining oil, fry until just softened (do not brown), remove into a plate and save the oil for Stage 2.
- Heat the frying pan to a medium heat, add the gram flour, move around with a wooden spoon until slightly brown, switch off and remove into a plate.
- Put the mince in a deep bowl, add salt, softened onions, raw onions, dry spices, pre-browned gram flour and egg, mix well using your hands.
- Divide mince mixture into 15 equal portions, dip each portion briefly in cold water and make into a round, keep in a plate in single rows until all 15 meatballs are made-up. (see picture on Recipe page).
Stage 2
- Add the saved oil in a wide based non-stick , heat the oil, add the cardamom pods, stir and add the ginger and garlic.
- Add salt, red chillies and turmeric, keep cooking on medium heat, bhun the masala until dry, then add the water and cook covered on low heat for 5 minutes.
- Add pre-made koftas (meatballs) one at a time, in a single layer, keep swirling the koftas around by lifting the pan and moving it around, do not use a spoon at this stage.
- When the koftas begin to set and harden, gently mix in using a wooden spoon. Add half a cup of water, cook on a medium heat until the koftas are fully set and change colour.
- Using a wooden spoon, stir from time to time until oil separates (bhun). Add water for desired gravy, bring to the boil, simmer and switch off.
- Dish out koftas (meatballs) onto a platter rather than a bowl, swirl plain yogurt around koftas then sprinkle the browned onions, followed with the dry fenugreek or fresh coriander.
