Kofta Curry
Ingredients
Beef - Lean Ground 250 g
Onion 3
Garlic 2
Ginger 20 ml
Pepper 2 ml
Curry Powder 20 ml
Salt 5 ml
Bread Crumbs 30 ml
Egg 1
Tomatoes - whole canned 1 sm
Flour 15 ml
Stock - Beef 80 ml
Yogurt - Plain 125 ml
Water 500 ml
Rice - White 250 ml
Preparation
1. Divide the onions using 1/3 for the Kofta (meat balls) and the remaining for the Curry. Chop the onions for the Kofta finely. Put in a medium sized bowl.
2. Chop both garlic finely. Put 1/2 into the Kofta bowl and the remaining into the curry.
3. Grate the ginger, dividing in 1/2 using one half in the Kofta bowl and the remaining in the curry.
4. Divide the curry powder put 1/2 in the Kofta bowl.
5. Add the pepper and salt to the Kofta bowl.
6. Add the ground meat to the bowl and mix well. Break the egg and mix into the meat. Add bread crumbs as necessary if the mixture is too moist (their should be no obvious liquid and the meat should hold its form).
7. Take a soup spoon sized amount of meat, form int balls by rolling in your hands and set aside. Repeat for the remaining meat.
8. Put a frying pan on medium, when warm add oil and then the Kofta. Cook, turning regularly until brown on all sides. Set aside.
9. Clean the pan an return to the stove. Add oil and then the reserved onions, garlic and ginger. Cook until soft.
10. While that cooks, remove the tomatoes from the can individually, pierce to drain the liquid, Crush and put into a bowl.
11. Put the water (for rice) on to boil. When boiling add the rice, stir, cover and turn the heat to simmer.
12. When the onions are done, turn down the heat, stir in the remaining curry powder and flour. Let cook a minute then stir in the tomatoes and beef stock.
13. Return the Kofta to the curry mixture. bring to a simmer and cook for 15 minutes.Add the yogurt, stir and cook an additional 5 to 10 minutes.
2. Chop both garlic finely. Put 1/2 into the Kofta bowl and the remaining into the curry.
3. Grate the ginger, dividing in 1/2 using one half in the Kofta bowl and the remaining in the curry.
4. Divide the curry powder put 1/2 in the Kofta bowl.
5. Add the pepper and salt to the Kofta bowl.
6. Add the ground meat to the bowl and mix well. Break the egg and mix into the meat. Add bread crumbs as necessary if the mixture is too moist (their should be no obvious liquid and the meat should hold its form).
7. Take a soup spoon sized amount of meat, form int balls by rolling in your hands and set aside. Repeat for the remaining meat.
8. Put a frying pan on medium, when warm add oil and then the Kofta. Cook, turning regularly until brown on all sides. Set aside.
9. Clean the pan an return to the stove. Add oil and then the reserved onions, garlic and ginger. Cook until soft.
10. While that cooks, remove the tomatoes from the can individually, pierce to drain the liquid, Crush and put into a bowl.
11. Put the water (for rice) on to boil. When boiling add the rice, stir, cover and turn the heat to simmer.
12. When the onions are done, turn down the heat, stir in the remaining curry powder and flour. Let cook a minute then stir in the tomatoes and beef stock.
13. Return the Kofta to the curry mixture. bring to a simmer and cook for 15 minutes.Add the yogurt, stir and cook an additional 5 to 10 minutes.
