I've done these for approx 1lb/450g mince, but it should be fine for half as much more or less... increase the quantities if you're using even more than that! These are both off-the-top-of-my-head-as-I-like-em rather than anything hugely authentic! ;-)
Kofta (meatballl curry)
meatball spices: ½tsp each: paprika, ground corriander, garam massala, cumin, black pepper, pinch of salt
mix and then add to mince - mix thoroughly and shape into balls (approx 2cm size) leave in fridge for 1 hour
sauce spices: 1tspn paprika,garam massala, ground corriander, turmeric (and fenugreek if you fancy a coconut sauce) ½ tspn: cumin chilli powder (hot as you like it!)
mix together and add 1 tspn red wine vinegar (or white wine/malt vinegar), add vegetable oil until it is a stiff paste
1 onion, chopped 2 cloves garlic 1 tim tomatoes, liquidised (or passata) 100ml water optional: coconut milk (I don't use this, so it's your guess how much - probably about 125ml)
Fry onion in veg oil (or ghee if you've got it) on a high heat for a couple of mins. Add garlic and push it all to the side of the pan (so it's not directly on the heat)... pour the spice paste into the pan and cook for 1-2 min (you should see some of the oil from the paste float come to the top of the paste)... stir to make sure it doesn't burn.
Stir the paste into the onion/garlic and add the water. Add the tomatoes and then add the meatballs. Turn the heat down and simmer for 30mins-1 hour, turning the meatballs (gently!) from time to time. (sometimes I liquidise the sauce before adding the meatballs, just if I fancy a smoother/thicker sauce)
If you're adding coconut then do so with the tomatoes.
When you're ready to serve, add a generous handfull of chopped fresh corriander.
it doesn't use too much ingredient-wise... so long as you've got the onion, tomatoes, meat and most of the spices then you'll have a tasty meal!
Keema (mince curry) use the same sauce spice mix as above. Add cassia bark if you've got it - this is generally a milder curry than the above, so maybe curb the chilli!
1 onion 2 cloves garlic 1 tin tomatoes (+ a small tin of tomato soup is a good addition if you've one to use up)
Fry onion and garlic and then do the spice paste in the same way as for Kofta. When they've cooked, add the mince and continue to saute till the mince is browned. Add 100ml water plus tomatoes/soup Add cardamon pods if you've got them (2 green and 2 brown)
leave to simmer gently for 30mins. Add fresh corriander before serving.
Re: Do not look at the icon hehe
Kofta (meatballl curry)
meatball spices:
½tsp each: paprika, ground corriander, garam massala, cumin, black pepper, pinch of salt
mix and then add to mince - mix thoroughly and shape into balls (approx 2cm size)
leave in fridge for 1 hour
sauce spices:
1tspn paprika,garam massala, ground corriander, turmeric (and fenugreek if you fancy a coconut sauce)
½ tspn: cumin
chilli powder (hot as you like it!)
mix together and add 1 tspn red wine vinegar (or white wine/malt vinegar), add vegetable oil until it is a stiff paste
1 onion, chopped
2 cloves garlic
1 tim tomatoes, liquidised (or passata)
100ml water
optional: coconut milk (I don't use this, so it's your guess how much - probably about 125ml)
Fry onion in veg oil (or ghee if you've got it) on a high heat for a couple of mins. Add garlic and push it all to the side of the pan (so it's not directly on the heat)... pour the spice paste into the pan and cook for 1-2 min (you should see some of the oil from the paste float come to the top of the paste)... stir to make sure it doesn't burn.
Stir the paste into the onion/garlic and add the water. Add the tomatoes and then add the meatballs. Turn the heat down and simmer for 30mins-1 hour, turning the meatballs (gently!) from time to time. (sometimes I liquidise the sauce before adding the meatballs, just if I fancy a smoother/thicker sauce)
If you're adding coconut then do so with the tomatoes.
When you're ready to serve, add a generous handfull of chopped fresh corriander.
it doesn't use too much ingredient-wise... so long as you've got the onion, tomatoes, meat and most of the spices then you'll have a tasty meal!
Keema (mince curry)
use the same sauce spice mix as above. Add cassia bark if you've got it - this is generally a milder curry than the above, so maybe curb the chilli!
1 onion
2 cloves garlic
1 tin tomatoes
(+ a small tin of tomato soup is a good addition if you've one to use up)
Fry onion and garlic and then do the spice paste in the same way as for Kofta.
When they've cooked, add the mince and continue to saute till the mince is browned.
Add 100ml water plus tomatoes/soup
Add cardamon pods if you've got them (2 green and 2 brown)
leave to simmer gently for 30mins. Add fresh corriander before serving.
serve with chips/rice/bread as preferred!
hope you like 'em!