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Kofta Curry, Meatball Curry

Ingredients for Meatballs, Kofta :-

• 2 lbs. Minced meat (any)


• 1 large onion – finely chopped


• 2 slices of Bread – crumbed


• Half teaspoon Salt


• 1 teaspoon Powdered Ginger


• 1 teaspoon Powdered Garlic


• 2 teaspoons Powdered Paprika


• 2 teaspoons Tumeric Powder


• 1 teaspoon Chillie Powder (if required)

All spices should be measured in level teaspoons.


Mix all ingredients together and shape into balls of about 1” diameter and set aside.
Do not pile on top of each other.


Ingredients for Curry Sauce :-

• 2 large Onions- finely chopped


• 4 teaspoons Powdered Paprika


• 4 teaspoons Tumeric Powder


• 4 teaspoons Powdered Coriander


• 4 teaspoons Powdered Cumminseed


• 2 teaspoons Powdered Garlic


• 2 teaspoons Powdered Ginger


• 1 teaspoon Chillie Powder (if required)


• Add salt to taste


• 6 ounces tomato Puree


• Cooking oil to cover bottom of large Frying pan (possibly about 3 ounces)

Method

Heat oil in pan and add onions and some hot water – cook until tender and then mash up (this thickens the sauce).

Mix together all the spices and add to the onions with a little more water stirring all the time. When mixture is bubbling put heat on simmer and allow to cook for about 5 minutes – do not let mixture dry out completely. Make stock out of stock cubes of whichever meat is being used (Knorr Swiss usually is the best: one stock cube per pound).

Add stock to mixture in pan and stir well. Then add tomato puree. Add more water if liquid is too thick.

Make sure the sauce is really hot and bubbling, put the heat up so that it can be seen to bubble. Add meatballs and when they are thoroughly heated in liquid heat to simmer and allow to cook until meatballs are cooked (this should take about 20 to 30 minutes).

Curry if cooked the day before required tastes better and can be heated on the cooker or in the microwave.
    IP