Koftas (Meat Balls) Curry
- 8 oz lean mince
- 1/2 egg
- 1/2 teaspoon dry mint (or 1 teaspoon fresh)
- 2 oz finely chopped onions
- 1/4 teaspoon ginger paste
- 1/4 teaspoon garlic paste
- 1 green chilli - chopped and seeded
- 1 tablespoon corn oil
- 1 teaspoon salt
Sauce
- 3 to 4 tablespoons corn oil
- 1 cinnamon stick
- 1 small onion - very finely chopped
- 1 bay leaf
- 1/4 teaspoon ginger paste
- 1/4 teaspoon garlic paste
- 1/2 teaspoon chilli masala
- 1/2 teaspoon turmeric powder
- 1 tablespoon tomato purée
- 1/2 pint water
- 1 tablespoon natural yoghurt
- salt to taste
- 1/2 teaspoon garam masala
- Mix meat, onions, mint, ginger, garlic, green chilli and salt
thoroughly together in a bowl.
- Add egg as required, ensuring the mixture is neither too dry nor too
sloppy.
- Shape into meatballs and put aside.
- Seal all meatballs by gently frying in a non-stick pan until slightly
brown.
- Fry onions gently with bay leaf and cinnamon stick until soft and
golden.
- Add ginger, garlic, turmeric and chilli masala.
- Mix tomato purée and water, adding to mixture and bringing to boil.
- Beat yoghurt thoroughly and spoon into mixture gradually, mixing all
the time. Return mixture to the boil.
- Add meatballs and simmer for 30 minutes to thicken and cook.
- Sprinkle with garam masala just before mixing and serving.