Kofte Curry

Ingredients for 4 servings:

• 500 g minced lamb (or beef)
• 1 tsp ground cumin
• 1 tsp coriander, ground
• ½ tsp, leveled cayenne pepper, or ground chili
• 1 tsp Garam Masala (Indian spice mix)
• 2 garlic cloves, grated or pureed
• 15 g fresh ginger, peeled, grated or pureed
• 2 tbsp Clarified butter, ghee
• 3 medium-sized onions, grated or very finely chopped
• 5 m.-sized garlic cloves, grated or pureed
• 30 g fresh ginger, peeled, grated or pureed
• 1 small can of tomatoes, peeled and in juice, puree
• 500 g yogurt (1.5 or 3.5%),
• Spice mix:
• 1 tsp cumin, ground
• 1 tsp coriander, ground
• ½ tsp cayenne pepper (ground chili)
• 1 tbsp, crushed paprika powder, (sweet)
• 1 tbsp, sautéed Garam Masala (Indian spice mix)
• 1 tsp, leveled salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

(Indian meatballs in ginger tomato sauce)

First, prepare the meatballs: see ingredients, mix to form a fine meat filling, and roll into walnut-sized balls. Cover and refrigerate for 10-30 minutes. Heat a large pan (with lid) with clarified butter until light golden brown. Then, at medium heat, fry the onions for 5 minutes until light golden brown. Add the garlic and ginger and fry for about 1 minute. Pour the spice mixture over the meatballs, stir once (5 seconds), and add the tomato puree. Fry over medium heat until the oil separates from the mixture; this can take 10 minutes, stirring occasionally; do not let it stick. When the liquid has reduced and the fat separates from the mixture, place all the meatballs flat on top, but do not stir. Whisk the yogurt and carefully pour it in, reduce the heat, and cover. Stir gently after 5 minutes. Simmer on low heat for 10-15 minutes with the lid closed, stirring gently occasionally. (It’s also great for preparing ahead and reheating, which tastes even better.) Serve with basmati rice and peas.