Thursday, November 24, 2011

Kofta curry

This kofta curry, also called keema kofta curry, is a gravy made with meatballs (kofta). I am not a big fan of meat. I rarely make it and this kofta curry turned out alright. My sister felt that I could have added less coriander in it, but that might be because we are not used to the taste of coriander. We hardly use it in our cooking. Next time I plan to add tomatoes instead of tomato purée. I personally feel it might have lifted the dish more and I also only had 1 tbs of tomato purée left. For a first time, it turned out alright with no major disasters. The meatballs kept their shapes, the curry smelled nice and tasted better on the second day, and with some adjustments next time, hopefully, this dish will be more appreciated around the dinner table.

Kofta:
400-500 g ground or minced mutton
1/2 cup coriander leaves (adjust)
1/2 tsp cumin powder
1 tsp chili powder
Salt to taste

Curry:
1 tbs oil
1/2 tsp cumin
1 onion
2 green chilis
5 garlic cloves
2-3 tsp ginger
1 tbs tomato purée
1/2 tsp turmeric powder
2 tsp of garam masala (adjust)
1 cinnamon stick
1/2 tsp cardamom powder or pods
4 cups water
2 tbs yoghurt
Salt to taste

Chop the onion finely and dry-roast it in a pan. Chop ginger and garlic. Grind the dry-roasted onion, ginger and garlic into a fine paste. Put aside. Squeeze the mutton to get rid of excess water. Prepare the koftas by mixing together the minced mutton, chopped coriander and ground cumin and chili powder. Make meatballs out of it and put aside.

Heat some oil, add cumin and allow to splutter. Add green chilies, ground ginger-garlic paste and fry on low heat. Then add tomato purée or chopped tomatoes, turmeric and garam masala. Mix well. Increase the heat, add the water and salt and bring it to a boil. Add the cinnamon stick and cardamom powder. Carefully place the koftas in the curry and then lower the heat and don't mix, in case the koftas fall apart. Cook the koftas approximately for 1 hour and 30 minutes. Lastly add the yoghurt and. Taste and adjust spices. Garnish with coriander leaves, if desired, and serve with rice or roti/naan.

No comments: