Keema Kofta Indian Meatballs
Servings: 3 people
Ingredients
The meatballs
- 500 g Minced pork
- 1 piece Diced onion
- 2 piece Garlic cloves chopped
- 0,5 teaspoon Freshly grated nutmeg
- 1 teaspoon Pickled ginger
- 1 teaspoon Ground cumin
- 1 teaspoon Himalayan salt
- Black pepper from the mill
- 2 tablespoon Sunflower oil
For the sauce
- 3 tablespoon Sunflower oil
- 2 piece Diced onion
- 2 piece Garlic cloves chopped
- 3 teaspoon Tandoori spice
- 3 piece Bay leaves
- 1 size Fresh tomato
- 2 tablespoon Tomato paste
- Himalayan salt
- Black pepper from the mill
- 500 Milliliters Water
The mixed vegetables
- 400 g Mixed vegetables frozen
- 3 tablespoon Butter
- Freshly grated nutmeg
Instructions
- Knead all the ingredients for the meatballs well and form as many small balls as you can from them.
- For the sauce, fry the onions in oil first. Then fry the garlic briefly. Now cut the tomato into small pieces and briefly sweat the rest of the spices except tomato paste with them. Deglaze with the water. Put in the meatballs, bring to the boil briefly and then simmer with the lid closed on the lowest setting on the stove for 35 minutes. Finally, bind with tomato paste and season well again.
- Cook the mixed vegetables as usual. Sieve and toss in butter, to which I previously added plenty of freshly grated nutmeg. Good Appetite.
epilogue
- You can also use minced lamb for the mince. But that wasn’t wished for here again, smile.
Nutrition
Serving: 100g | Calories: 186kcal | Carbohydrates: 1.9g | Protein: 6.8g | Fat: 17g