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
  1. Mix meat, onions, mint, ginger, garlic, green chilli and salt thoroughly together in a bowl.
  2. Add egg as required, ensuring the mixture is neither too dry nor too sloppy.
  3. Shape into meatballs and put aside.
  4. Seal all meatballs by gently frying in a non-stick pan until slightly brown.
  5. Fry onions gently with bay leaf and cinnamon stick until soft and golden.
  6. Add ginger, garlic, turmeric and chilli masala.
  7. Mix tomato purée and water, adding to mixture and bringing to boil.
  8. Beat yoghurt thoroughly and spoon into mixture gradually, mixing all the time. Return mixture to the boil.
  9. Add meatballs and simmer for 30 minutes to thicken and cook.
  10. Sprinkle with garam masala just before mixing and serving.