Preparation:
|
minutes / 2-3 hours
|
Cooking/Baking time:
|
30 minutes / hours
|
Temperature:
|
degrees
|
Price level:
|
Medium
|
Yield:
|
2 Persons / Quantity
|
Ingredients
Kofta
500 g
|
Minced, Lam,
beef or pork
|
1 teaspoon
|
Ginger,
fresh
|
2 cloves
|
Garlic
|
1 piece
|
Cinnamon,
whole
|
4
tablespoons
|
Fresh coriander
or 1 tablespoon of dried.
|
Salt and
pepper
|
|
Olive oil
|
|
Sauce
1 can
|
Tomatoes, or
400-500 g fresh chopped tomatoes
|
1
|
Onion
|
2 tablespoon
|
Curry past
|
2 dl
|
Chicken
stock
|
1,5 dl
|
Cremefine or
low fat cream
|
|
|
Rice
Preparations
Finely chop
the Ginger
Finely chop
the Garlic
Finely chop
the Onion
Approach
Kofta
Add all the
ingredients into a bowl and mix it together to a smooth mass. Now shape the
meet into small meatballs with a tablespoon. Put the meatballs on a tray and
let them cool in the fridge for min 1-2 hours.
Heat up a
pan to Medium high and add 2 tablespoons of olive oil. Fry the Kofta meatballs
on the pan for about 15 minutes until they are light brown. When they have had
enough take them of the pan and put them aside.
Sauce
Add another
tablespoon of olive oil to the pan, and add the onions and fry them for 4
minutes, mix in the curry past and fry for another 2 minutes. Add the tomatoes
and chicken stock bring to a boil and turn down the heat to low and let it
simmer for about 10 to 15 minutes.
Gently add
the koftas to the sauce, and let it all simmer for another 10 minutes. Gently
stir in the cream or cremefine and let it boil for another 3 minutes.
Serve with
rice and fresh naan bread.
Additional information
The dish
takes a while but it’s worth the wait..
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