Kofta in Curry

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..