Cocktail Koftas
Ingredients
- for the meatballs
- 500g minced lamb (or beef, or half-om-half)
- ½ tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp garam masala
- ¼ tsp cayenne pepper
- 2 Tbsp fine chopped fresh coriander
- 3 Tbsp yoghurt (greek or similar)
- for the sauce
- 5 cloves garlic
- 3cm fresh ginger, peeled and roughly chopped
- 4 Tbsp + 250ml water
- ½ tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp cayenne pepper
- 5 Tbsp vegetable oil
- 2-3cm stick cinnamon
- 6 whole cloves
- 6 whole green cardamom pods
- 100g onion finely chopped
- 100g tomato finely chopped - or ½ tin
- 4 Tbsp yoghurt
Method
- Meatballs. Combine all the ingredients for the meatballs and squeeze together till fully mixed. Form into 20-30 meatballs.
- Make the spice paste. Put the garlic and ginger in a food processor and whizz with 4 Tbsp water to form a paste. Put in a bowl and mix in the ground spices.
- Fry the onions. Heat the oil in a heavy pan over a medium high flame. When hot add the whole spices and fry for several seconds. Add the onions and fry, stirring frequently, until they are a reddish brown colour.
- Fry the spice mix. Turn down the heat a little and add the ginger, garlic, spice paste and the tomatoes. Fry till the sauce starts to catch. Then add a Tbsp of yoghurt and mix and incorporate. Repeat with the other Tbsps of yogurt. Then add ½tsp of salt and 250ml water and bring to a simmer
- Cook. Add the meatballs in a single layer and cook on a very low heat. Alternatively, place in a single layer in a shallow oven dish and cook in the oven at 160℃. Cook for 30-40 minutes stirring occasionally. If need be add a little water during cooking, but sauce should be quite thick at the end
Indian Cookery Madhur Jaffrey
indian