April 18, 2020
Serves 2 to 4
For the Kofta_
6 ounces ground meat (lamb, chicken, or beef)
1 tablespoon minced onion
1/2 cup cooked lentils
1 tablespoon chopped herbs
1 teaspoon crushed coriander seeds
1 teaspoon plain whole milk yogurt or sour cream
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
For the Curry_
4 tablespoons ghee (or olive oil)
1 teaspoon crushed cardamom seeds or pods
1 teaspoon cumin seeds
1 cup minced onions
1 teaspoon minced garlic
2 teaspoon unpeeled grated ginger
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1/2 cup canned chopped tomatoes or 1 cup fresh diced tomatoes
1 tablespoon chopped herbs for garnish
Pre-heat the oven to 350°F. Combine ground meat with onion, lentils, herbs, coriander seeds, yogurt, black pepper, and salt and form roughly 7 to 8 meatballs.
Place the meatballs on a baking sheet and put in the oven for 10 minutes.
In a stockpot, heat the ghee and add the cardamom pods and cumin seeds. Cumin seeds will pop and sizzle and within a couple of seconds, add the minced onions.
Lower the heat, cover the stockpot and cook the onions until they are golden brown, 10 to 15 minutes, then add the garlic and ginger. Continue cooking for another 2 to 3 minutes.
Add the chili powder and tomatoes and cook for another 5 minutes on low heat. Add 2 cups of water and bring the mixture to a boil. Lower the heat and let it simmer for 10 to 15 minutes.
Gently slide the meatballs into the sauce and simmer for another 5 minutes. Turn the heat off and let the curry rest for a few minutes before serving. Garnish with freshly chopped herbs.
Use meat with roughly 20% fat in it; it will make for a softer meatball.
To make vegetarian meatballs, substitute meat with cooked finely chopped mushrooms and an egg.
Any kind of cooked beans or lentils will work, whole or split. Fully cook all the way and mash with the meat to make the meatball.
December 02, 2022