Indian Kofta Curry
Serves
6
Total Time
1hrs 10mins
Calories
629
A fantastic meatball curry that will last for days and feed your entire neighbourhood. Double the meatballs for double the pleasure. YUM!
- Onion5peeled, halved
- Cilantro1 handfulleaves of, finely chopped
- Steamed riceas neededcooked
- Garlic clove8
- Ginger40 g
- Extra virgin olive oil50 g
- Garam masala2 tablespoons
- Ketchup50 g
- Pink himalayan salt flakes3 pinches
- Ground beef1 kg
- Ground coriander2 teaspoons
- Ground cumin1 teaspoon
- Ground turmeric1 teaspoon
- Chili powder1 teaspoon
- Garam masala1 teaspoon
- Crushed tomatoes800 g
- Water400 g
- Extra virgin olive oilas needed
- Cilantroas needed
Ingredients
- 1. Pre-heat oven - 200°C
- 2. Place onion, garlic, ginger and olive oil into the Thermomix bowl
- 3. Chop with MC fitted - approx 4 sec, speed 5
- 4. Cook - approx 5 min, Varoma, speed 1
- 5. Add garam masala
- 6. Cook - approx 1 min, Varoma, speed 1
- 7. Tip out into a large bowl and add the ketchup, coriander leaves, salt and minced beef
- 8. Roll into balls
- 9. Add extra virgin olive oil to a clean frying pan
- 10. Fry koftas on medium heat until browned, but not cooked through then set aside
- 11. Without cleaning the bowl, place onion, garlic, ginger and olive oil into the Thermomix bowl
- 12. Chop with MC fitted - approx 4 sec, speed 5
- 13. Cook - approx 5 min, Varoma, speed 1
- 14. Add coriander, cumin, turmeric, chilli and garam masala
- 15. Cook - approx 1 min, Varoma, speed 1
- 16. Add tomatoes, water and salt
- 17. Mix with MC fitted - approx 6 sec, speed 4
- 18. Pour the sauce into a large baking dish and place koftas on top
- 19. Bake uncovered - 20 min, 200°C
- 20. Reduce oven temperature to 150°C
- 21. Bake covered - 30 min, 150°C
- 22. Serve with steamed rice and more fresh coriander to garnish
Method
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