Kofta ka saalan
Meat balls (koftas) are made of minced meat usually lamb/mutton with few spices and onion in it. Meat balls can be made with minced chicken, beef, prawns and fish. You can buy the mince near your super market or your local butcher. I always buy my meat from my local butcher, so that I can ask for few meat bones (for the curry, for flavour) and ask the butcher to mince according to my wish like coarse mince or smooth. I have already prepared few curry recipes for meat balls; each recipe is different from each other. In this curry, I have added sliced round ring onions, mint and coriander leaves in the end, which gives more flavour and different taste to the curry. In this recipe, I have not added any bread crumbs or gram flour to bind it, instead just put in a mixer or food processor, grind to smooth paste like mine in the picture, and make balls as per your wish.
- Mince meat (lamb/mutton) – 300 gms
- Chilli powder – 1/2 tsp
- Jeera powder roasted – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Ginger and garlic paste – 2 tsp
- Coriander leaves – 2 tbsp
- Oil – 1/3 cup
- Onions (paste) - 200 gms
- Water – 1/3 cup
- Tomato (paste) – 200 gms
- Water – 1/3 cup
- Ginger and garlic paste – 1/2 tbsp
- Chilli powder – 2 tsp
- Coriander powder – 1 tbsp
- Jeera powder – 1 tsp
- Garam masala – 1/4 tsp
- Water – 1/2 cup
- Curd – 1/3 or 1/4 cup
- Water – 1 cup
- Onion (sliced) – 1
- Mint – handful
- Coriander leaves (chopped) – few
- Salt - as per taste
- Green chillies (slit) – 3 to 4
- Take a plate add all the dry spices first and mix well, then add the mince meat which I grounded to a smooth paste in my mixer. The kofta curry is meant to be a hot and spicy dish but you can reduce or add more chili if you want, to suit your taste.
- Add chopped coriander leaves and mix well, close with a lid or cling film and refrigerate for 3hrs or more.
- Before making balls just wet your hands and palm, to avoid sticking and for smooth round shapes.
- Make balls as per your wish and keep it aside.
- Take a kadai, add oil for frying, the meat ball should be half submerged in oil or fully.
- When the oil is hot, add the meat balls one by one and fry the remaining in batches.
- Don’t turn or move the meat balls immediately, let it be for 30 to 60sec, then turn the other side.
- Cook until it is golden brown on all sides on medium heat, it will take 4 to 5min each side, as per the size if the meat balls.
- Make a paste of onion and tomatoes, separately, keep it aside.
- Take a vessel, add oil, when hot, add whole spices, sauté for few sec.
- Add onion paste and sauté for 5min on medium flame.
- Add all the dry spices, few bones (optional) and ginger and garlic paste, mix well, cook for 2 to 3min till it starts leaving oil.
- Add tomato paste and mix well, cook for 3min on medium flame, be careful onion mixture can split on you.
- Add water, close the lid and cook till all the spices are cooked well and starts leaving oil.
- Simmer the flame and add curd, mix immediately, cook for 5min on lower flame, by closing the lid.
- Add cooked koftas, mix well, and cook for 5min on lower flame, by closing the lid.
- Add onion rings, mint, coriander leaves, and green chillies on top and close the lid on simmer for 10 to 12min, switch off.
- I have served with rice pulav and fried koftas.
- Fry the koftas just cooked as it has to be cooked in the curry.
- The koftas can be fried and served as a starter or snack or wrap in naan or tortilla with any sauce and salad.
- I always add the left over bones to my curry for more flavour and taste.
- The consistency of the curry depends on you.
- Can fry the meat balls with few tsp of oil and then adding the remaining oil like 1tbsp to the curry for its flavour.