Low Fat Kofta Curry Food
KOFTA CURRY
An African recipe with fantastic spices, occasional crunches of cardamon, the fresh taste of the coriander, totally delicious. I was looking for something different to do with the standard beef or lamb mince recipes, and this was a winner at home. Even my friend's fussy kids had a go and pronounced it excellent! My suggestion- double the recipe and freeze it for another night.
Provided by MellowMel
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Put the minced beef or lamb into a large bowl, add all the remaining meatball ingredients and mix well with your hands. Roll the mixture into small balls and put aside on a floured plate until required.
- To make the curry sauce, heat the ghee or butter in a saucepan over a moderate heat and fry the chopped onion and garlic for about 10 minutes, or until the onion is soft and buttery.
- Reduce the heat, then add the curry powder and cardamom pods (or seeds) and cook for a few minutes, stirring well.
- Slowly stir in the stock, then add the tomato puree, yoghurt and coriander and stir well. Simmer for 10 minutes.
- Add the koftas a few at a time, cook briefly and then add a few more, until all are in the pan. Simmer, uncovered, for about 20 minutes, or until the koftas are cooked. Avoid stirring, but gently shake the pan occasionally to move the koftas around.
- The curry should thicken slightly, but if it is too dry add more stock or water. Serve hot on rice, garnish with coriander.
KOFTA CURRY
This is my recipe derived from an Indian recipe that only suggested ingredients. I have experimented with this recipe since about 1958. This is its present incarnation.
Provided by Lloyd-Fred
Categories Stove Top
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 30
Steps:
- PREPARATION:.
- Using a morter and pestle (such as Thai green granite) or a small blender, grind the green chilis (if used) or cayenne, ginger, fenugreek, coriander, turmeric, cumin, mustard seed, pepper, salt and lime juice into a curry paste.
- Soak the Basmati rice for about 30 minutes befre cooking.
- Begin to cook the rice at about the time you start to cook the meatballs.
- METHOD:.
- Mix the meat, cinnamon, cardamom, pepper, garlic, onion and egg into a stiff paste.
- With floured hands, form the meat paste into round balls about the size of a walnut.
- Heat the oil in a skillet and fry the meatballs over moderate heat to a light brown.
- Remove the meatballs from the fat and drain them on paper towels or a rack.
- Add the chopped onion for the curry gravy in the fat remaining in the skillet and fry it until it is just soft, then add the curry paste and cook for five minutes.
- Then transfer the fried curry paste and onion mixture to a pot and add the coconut milk.
- Stir very well over medium heat while bringing the curry gravy to a simmer.
- Then add the meatballs and simmer them in the gravy (curry) for 30 minutes.
- It is recommended that you serve this dish with fried Poppadoms, Rasmati rice, a select assortment of chutney and pickles, shredded coconut, sultanas (golden raisins), and pine nuts, all arranged in small side dishes.
Nutrition Facts : Calories 473.7, Fat 20, SaturatedFat 7.4, Cholesterol 123.6, Sodium 139.2, Carbohydrate 45.3, Fiber 3.5, Sugar 3.3, Protein 27.6
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