Kofta in Green Masala Sauce.

I have a bit of an obsession for meatballs and often cook them in their many guises. They’re a great way to use an inexpensive ingredient and make it look and taste very special. This Indian recipe is a fragrant, flavourful and deliciously spiced gravy which looks amazing too. I normally use lamb as it’s more traditional, but have made it using, beef, pork and chicken mince – all with perfect results. A top curry!


INGREDIENTS:
Koftas:

500g minced lamb
3 spring onions (finely chopped)
2 green chillies (deseeded and finely chopped)
1 tablespoon fresh coriander (finely chopped)
1 teaspoon allspice
1 teaspoon ground cinamon
1 teaspoon garama masala
1 teaspoon freshly ground black pepper
2 garlic cloves (minced)
2 teaspoons ginger (grated)
salt

Sauce:
100ml vegetable oil
3 medium onions
150ml natural yoghurt
3 green chilies (2 deseeded and finely chopped)
small bunch fresh coriander (chopped)
1 tablespoon fresh mint (chopped)
2 garlic cloves (minced)
2 teaspoons ginger (grated)
1 teaspoon cumin powder
1 teaspoon garam masala
1 teaspoon ground fennel
1 teaspoon salt
pepper
1/2 lemon (juice of)

DIRECTIONS:
To make the koftas:
Combine all the kofta ingredients in a large bowl by hand, making sure they’re well mixed together. Set aside.

To make the sauce:
Heat a large pan with the oil and fry over a medium heat the onions for a bout 4-5 minutes until they’re soft and golden brown. Remove them from the pan with a slotted spoon onto paper towels to drain the excess oil. Transfer the onions along with all the other sauce ingredients, except the lemon juice and blend, either in a food processor ir with a hand blender into a smooth paste. Reheat half the oil from frying the onions and add the paste to the pan. Cook, stirring for a 4-5 minutes. Pour in 700ml of hot water and bring to the boil. Reduce heat and let it simmer gently. Now, take a small amount of the meat mix and make a small round (a little smaller than a ping pong ball, drop it into the sauce and repeat with all the meat. Shake the pan to submerge them. Simmer uncovered for 40-45 minutes until the sauce has thickened and the oil has begun to separate. Remove from the heat, stir in the lemon juice and adjust salt to your taste.

SERVING:
Serve with plenty of fluffy basmati rice with a sprinkling of fresh mint and coriander.

  • Helen Roberts

    Cool recipe,easy to follow and tasted great.I didn’t have all the ingredients
    ( missing ginger,spring onions,allspice and cinnamon) but still tasted fab.I expected it to be quite hot with all the chillies but easy on the palate and tolerable.
    I improvised with red onions instead of spring onions and used cumin instead of the allspice and cinnamon.
    This will definately become a firm favourite.

  • Narain

    A green gravy is a good idea! Will certainly give it a try. Have generally seen a red gravy or white gravy.

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