KOFTA CURRY
An African recipe with fantastic spices, occasional crunches of cardamon, the fresh taste of the coriander, totally delicious. I was looking for something different to do with the standard beef or lamb mince recipes, and this was a winner at home. Even my friend's fussy kids had a go and pronounced it excellent! My suggestion- double the recipe and freeze it for another night.
Provided by MellowMel
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Put the minced beef or lamb into a large bowl, add all the remaining meatball ingredients and mix well with your hands. Roll the mixture into small balls and put aside on a floured plate until required.
- To make the curry sauce, heat the ghee or butter in a saucepan over a moderate heat and fry the chopped onion and garlic for about 10 minutes, or until the onion is soft and buttery.
- Reduce the heat, then add the curry powder and cardamom pods (or seeds) and cook for a few minutes, stirring well.
- Slowly stir in the stock, then add the tomato puree, yoghurt and coriander and stir well. Simmer for 10 minutes.
- Add the koftas a few at a time, cook briefly and then add a few more, until all are in the pan. Simmer, uncovered, for about 20 minutes, or until the koftas are cooked. Avoid stirring, but gently shake the pan occasionally to move the koftas around.
- The curry should thicken slightly, but if it is too dry add more stock or water. Serve hot on rice, garnish with coriander.
CHICKEN KOFTA CURRY
Make and share this Chicken Kofta Curry recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix the first 3 spices together in a small bowl; set aside.
- Place the chicken, one tablespoon each of the garlic and ginger; the turmeric, chilli powder, flour, egg, salt and half the mix you set aside in a large bowl and mix well.
- Form into golf ball sized balls.
- Heat half the oil in a pan and brown the balls; drain and set aside.
- Heat the remaining oil and cook the onions for 5 minutes. Add the curry leaves and remaining mix of ground spices, garlic and ginger to the pan and cook for a further 2 to 3 minutes.
- Add the tomatoes and coconut milk; simmer for 10 minutes.
- Season to taste with salt and pepper, add the meatballs and cook for another 15 minutes.
Nutrition Facts : Calories 785.9, Fat 57.7, SaturatedFat 27.2, Cholesterol 261.5, Sodium 923.1, Carbohydrate 22.5, Fiber 3.7, Sugar 5, Protein 50.3
EASY VEGETARIAN KOFTA CURRY
My mother-in-law is Indian and let me in on a secret: The vegetable balls from IKEA® make for a great and ridiculously easy vegetarian kofta curry. This is ready in just about 30 minutes, making it perfect for a weeknight. Serve with basmati rice.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 6
Number Of Ingredients 20
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Add cumin seeds, cardamom pods, whole cloves, cinnamon stick, and bay leaf. Cook until spices start to sputter, about 1 minute. Stir in onion, ginger, and garlic. Cook and stir until onion is softened and just starting to brown, about 5 minutes.
- Stir in diced tomatoes, coriander, turmeric, cumin, garam masala, cayenne, and salt. Bring mixture to a gentle simmer; add yogurt and stir well. Add frozen vegetable balls. Pour in hot water to thin sauce slightly to desired consistency. Bring mixture back to a simmer and cook, covered, until sauce is thickened and vegetable balls are heated through, 10 to 15 minutes.
Nutrition Facts : Calories 150.4 calories, Carbohydrate 9 g, Cholesterol 6.4 mg, Fat 8.4 g, Fiber 3.5 g, Protein 9.8 g, SaturatedFat 2.4 g, Sodium 541.9 mg, Sugar 3.1 g
BEEF KOFTA CURRY
Kofta means meetballs in the Indian language and in this recipe beef meatballs are cooked in a smooth, spicy sauce to make a warming supper.
Provided by martyncoup
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Place the minced beef in a mixing bowl along with the ginger, garlic, fennel, cinnamon and chilli powder. Season and, using your hands, mix thoroughly until well combined. From the mixture into small, walnut-sized balls and set aside.
- Place the turmeric, curry powder, passata and sugar in a medium saucepan and bring to the boil. Reduce the heat to a simmer, season well and carefully place the meatballs in the sauce. Cover and cook gently for 15-20 minutes, turning the meatballs occasionally, until they are cooked through.
- Remove from the heat and serve drizzled with very low fat natural yogurt, sprinkled with a pinch of chilli powder and garnished with fresh mint.
VEGETARIAN KOFTA CURRY
Kofta curry - a saucy dish of gently spiced meatballs - is often made with meat. But this one, based on my grandfather's, swaps in a mash of beans. Bound with bread crumbs and seasoned with ginger, garlic, green chile and herbs, it's a variation full of flavor and texture. Have it with some flatbread and some sliced cucumber in yogurt, or spooned over a bowl of rice. It's also delicious in a sandwich the next day. Note: To make it with lamb, as in his original version, substitute 1 1/2 pounds ground lamb for the beans. Soak the bread crumbs in 1/2 cup whole milk first, then squeeze out any extra liquid before adding them to the mixing bowl.
Provided by Tejal Rao
Categories dinner, beans, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.
- Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.
- Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.
- Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.
- Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.
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