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Beef Koftas in Sauce

Tuesday 21 June 2011
I can whip these up in no time on a frazzled weekday evening and know they'll be eaten without any moaning.  You can serve the Koftas in the sauce or in tortilla wraps with a garlic and onion sauce and salad.

1 Tblsp chopped fresh mint leaves

1 large red onion, finely chopped

2 cloves garlic, crushed

500g beef mince

salt and pepper to taste

1/2 tsp ground ginger

1/4 tsp mild chilli powder

30g butter

2 Tblsp oil

2 cloves garlic, crushed

1 inch piece of fresh ginger, finely grated

1 large red onion, finely sliced

1 large ripe tomato, chopped

600ml full fat yoghurt

2 tsp ground coriander

150ml water

In a bowl combine the chopped fresh mint leaves, finely chopped onion, crushed garlic, beef mince, salt and pepper, ginger and chilli powder.  Mix well and then roll into balls the size of a large walnut.

Heat the butter and oil in a frying pan and brown the meatballs all over.  Remove meatballs from the pan and keep warm.  Lower the heat slightly and then and the second lot of crushed garlic, grated ginger and onion to the pan with the chopped tomato, yoghurt and coriander.  Simmer gently for 15 minutes, then add the water and simmer for a further 5 minutes. Put the meatballs back in the pan and simmer covered for 30 minutes or until the meatballs are completely cooked through.  You may need to add a little more water if the sauce gets too thick.  

DO NOT boil the sauce too vigorously or it will split and curdle.


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