Kofta (meatball) Masala

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats, Grains			4	Servings

INGREDIENTS

2		Slic white bread
7		Milk
450	g	Lean minced lamb, 1 lb
2		Cloves garlic, peeled and
		coarsely
		chopped
55		Water, 2 fl oz
1		Fresh green chilli, coarsely
		chopped or
		de-seeded and
		chopped for
		Milder flavour
2	T	Chopped coriander leaves
1	T	Fresh mint leaves, chopped
		or 1 tbsp
		dried or bottled
		mint
1	T	Salt or to taste
5	T	Cooking oil
2		Onions, 225 g / 8 oz
		finely chopped
2	t	Ginger paste
2	t	Garlic paste
1	T	Ground coriander
1 1/2	t	Ground cumin
1/2	t	Ground turmeric
1/4	t	Chilli powder, up to 1/2 up
		to
1		Can tomatoes
150		Warm water, 5 fl oz
1/2	t	Salt or to taste
1		Black cardamoms, split open
		the top
		of each pod
4		Whole cloves
1		2 inch piece cinnamon stick
		broken up
2		Bay leaves, crumpled
2	T	Thick set natural yoghurt
2	T	Ground almonds
1	T	Chopped coriander leaves

INSTRUCTIONS

To make the Koftas: Soak the bread in the milk for a couple of  minutes
and squeeze out all the milk. Put the bread in a food  processor with
the remaining ingredients for the Kofta. Blend until  smooth.  Divide
the mixture into approx 24 balls, each slightly bigger than a  walnut.
Rotate each ball between your palms to make neat round  Koftas. Set
aside.  Heat the oil over medium heat and fry the onions until they are
just  soft (about 5 minutes). Add the ginger and garlic and fry for 1
minute. Add the coriander, cumin, turmeric and chilli powder and stir
quickly.  Now add the tomatoes, one at a time, along with a little
juice, stir  and fry until the spice mixture looks dry (2-3 minutes);
continue the  process until all the tomatoes are used.  Now add the
water, salt, cardamom, cloves, cinnamon and the bay  leaves. Stir once
and add the Koftas. Bring the liquid to the boil,  cover and simmer for
5 minutes.  Beat the yoghurt with a fork until smooth, add the ground
almonds and  beat again - stir GENTLY into the curry. Cover and simmer
until the  Koftas are firm (about 10 minutes).  Stir the curry GENTLY
and cover again and simmer for a further 10  minutes, stirring
occasionally to ensure that the thickened sauce  does not stick to the
bottom of the pan.  Stir in half the coriander leaves and remove from
the heat. Serve  garnished with the remaining coriander leaves.  Serve
with cardamom rice or Naan/Tandoori Roti. Cauliflower or  cabbage with
Chick Pea Flour makes an excellent accompaniment.  Suitable for
freezing. Defrost thoroughly before re-heating. To  re-heat, simmer
gently in a covered pan. Add a little water (2-3  tbsp) during
re-heating to restore the gravy to its original  consistency, stirring
occasionally.  DISCLAIMERÂ© Copyright 1996 - SelecTV Cable Limited. All
rights  reserved.  Carlton Food Network http://www.cfn.co.uk/
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