Coconut Milk Kofta Curry
Any day is a good day for a good kofta curry! I had last couple of bunches of green garlic for the season, so thought I'd add them to meatballs and see how it turns out. The greens and garlic pods lent a beautiful subtle flavor but you can even make these without green garlic, if you can't get your hands on them. This curry is so good!
Recipe Intro From feedfeed
This recipe is epic! Now, to make it gluten free, for all us gluten intolerants, I would simply substitute some coconut flour. But, what a great comfort food! A great addition to anyones recipe compilation!
Servings: 6 peopleDifficulty: MediumPrint Ingredients: For meatballs: Minced lamb meat – 500 gms Onions – 1, finely sliced Coriander leaves – 1 tbsp Mint leaves – 1 tbsp Egg – 1 Roasted gram flour – 2 tbsp Ginger – 1 tsp, grated Garlic – 2 cloves Green garlic – 1/4 cup chopped (optional) Salt to taste Red chilli powder – 1 tbsp Coriander powder – 1 tbsp For gravy: Tomatoes – 2, finely chopped Onions – 1, sliced Curry leaves – few Red chilli powder – 1 tbsp Cumin seeds – 1 tsp Black Cardamom – 2, whole pods Coriander leaves – for garnishing Fresh coconut milk – 1 cup Ghee (clarified butter) – 2 tbsp Water, as required Salt to taste Method : In a food processor, beat together all the ingredients listed under meatballs. Once they come together, stop and make lime sized balls by dashing a drop of water on your hands. Cover with cling film and keep aside for 30 minutes. If you are keeping it for a longer time, place them in the refrigerator and remove 15 minutes prior to their use. For the gravy, heat ghee in medium sized cooking pot and splutter cumin seeds. Saute onion till translucent. Mix in chilli powder, tomatoes and cook until they turn mushy. Grind to a fine paste. In the same cooking pot, add ghee, curry leaves and black cardamom. Once they become fragrant, add the ground onion-tomato paste and saute till oil starts to leave from the sides. Add coconut milk and meatballs carefully so that the oil doesn’t bubble up on your hands. Do not overcrowd or place meatballs on top of each other so that they cook evenly. Add 1/2 cup water and close the lid. Let it cook on a simmer for about 40-45 minutes, turning the meatballs twice in between. Add some water if the gravy starts to stick to the bottom of the pot. Garnish with coriander and serve hot with rice or bread.