| Beef or Lamb Koftas - Pakistani Meatballs
Makes approximately 20 pieces
)
| 500 g | beef or lamb, ground |
| 1 tbsp | coriander, freshly chopped |
| 1 tbsp | mint, freshly chopped |
| 1 tbsp | spring onion, freshly chopped |
| some | salt |
| 1 tsp | garam masala |
| For the sauce: | |
| 1 | onion, finely chopped |
| 1 tsp | ginger, grated |
| 1 tsp | garlic, grated |
| 2 | tomatoes, finely chopped |
| 500 ml | yoghurt |
| some | vegetable oil |
| salt | |
| chili powder | |
| 1 tsp | coriander powder |
| 1 tsp | cumin powder |
| 1 tsp | turmeric powder |
| 1 tsp | garam masala |
| 1 tbsp | coriander, freshly chopped |
Method
Mix the ground meat with the fresh herbs a little Salt and the Garam Masala. Form small balls and set aside for 15 Minutes.
In a deep pan heat the oil and slowly fry the onions to a golden brown color. Add ginger and garlic and the spices. Add the tomatoes and cook on medium heat till tomatoes disolve.
Now add the yoghurt 1 tablespoon at a time. Keep stirring all the time! Add salt and chili to taste. Cover and keep cooking for 10 minutes, until consistency is thick and reddish brown in color.
Add the koftas and shake the pan slightly, so koftas are coated well. Let them simmer in the covered pan for 30-40 minutes.
Turn off heat. Mix in the fresh coriander and let sit for 10 minutes. Serve with rice.
In a deep pan heat the oil and slowly fry the onions to a golden brown color. Add ginger and garlic and the spices. Add the tomatoes and cook on medium heat till tomatoes disolve.
Now add the yoghurt 1 tablespoon at a time. Keep stirring all the time! Add salt and chili to taste. Cover and keep cooking for 10 minutes, until consistency is thick and reddish brown in color.
Add the koftas and shake the pan slightly, so koftas are coated well. Let them simmer in the covered pan for 30-40 minutes.
Turn off heat. Mix in the fresh coriander and let sit for 10 minutes. Serve with rice.
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