Over the past year I’ve seen the word ‘Kofta’ everywhere!
It mostly had ‘lamb’ in front of it, and a Kofta Curry usually involves meatballs of one kind or another, in a creamy, spicy sauce. Sounds nice, doesn’t it? I’ve made it today with minced beef, as I didn’t have lamb, but of course you should use which ever you prefer.
If you’ve ever tried my Malaysian Beef Curry http://eatingforireland.com/recipe/malaysian-beef-curry/ you’ll find these flavours familiar, as all the old reliable spices – Cumin, Coriander, Cayenne; not to mention Coconut Milk, are included – with a few extra added.
I was delighted to find this recipe, and I must say that my kitchen is smelling wonderful today! Of course, you can use any meat you like, or even good-sized pieces of vegetable would be great in this delicious sauce, once it’s reduced.. Let’s go ‘Kofta’-ing, shall we?
- Large deep frying pan
- Large mixing bowl
- Pestle and Mortar, if you have one.
- 2 tbsps. sunflower oil
- 1 large onion, finely chopped
- 4 garlic cloves, peeled and crushed
- 2 heaped teaspoons of ground coriander
- 2 heaped teaspoons of ground cumin
- 1 teaspoon of ground turmeric
- 2 teaspoons of garam masala
- 1/2 a teaspoon of cayenne pepper
- A finger of fresh ginger, peeled and grated
- 1 large, fat green chilli, washed, deseeded and finely chopped
- 500g beef (or, you know, Lamb) mince
- A handful of fresh coriander, chopped
- 400g can of coconut milk
- 2 tablespoons of tomato puree – I always use Sundried Tomato paste.
- 250ml of hot beef stock
- 6 cloves – lightly crushed
- 1 cinnamon stick, broken in two
- 8 green cardamom pods, shells removed, and seeds lightly crushed.
- Heat the oil in a large saucepan and fry the onion and garlic until softened and lightly browned.
- Add the ground coriander, cumin, turmeric, masala, cayenne, ginger and chillies and cook gently for 5 minutes.
- Put the beef into the large mixing bowl, and break it up slightly
- Scrape half the mixture from the pan into the bowl with the beef, add the chopped Coriander and mix well.
- Add the tomato puree, stock and coconut milk to the remaining mixture in the pan.
- Add the cloves, cinnamon and cardamom seeds – heat the mixture until it starts to bubble, and then reduce to a gentle simmer immediately.
- Shape the beef firmly into walnut-sized balls. Add each one to the sauce as you make them.
- Simmer gently for 30-45 minutes, stirring occasionally, until the sauce is well reduced and thickened.
- Taste for seasoning – I added a little salt.
- Serve with steamed basmati rice, some Naan bread if you like, and chopped fresh coriander.
- It was interesting to see how relatively few meatballs you got, compared to my Italian-style Meatballs, which have breadcrumbs and an egg to bind them. I’d say this recipe would feed 4 people very nicely. http://eatingforireland.com/recipe/italian-meatballs-with-mozarella/
- With no bread – it makes this recipe Gluten-free, doesn’t it?
- The meatballs came together beautifully, and didn’t fall apart at all, which was one of my worries while I was making it. Keep the sauce just simmering while they’re cooking.
- This is a fantastic sauce, all by itself – you could definitely use it for almost anything – and something like Cauliflower steaks would be fabulous in it. Don’t forget to swap the beef stock for vegetable if you’re going Veggie!