Kofta Kari

MEATBALL CURRY

Crisp, spicy meatballs in a curry sauce, Kofta Kari (kof-tuh kah-ree) is an economical but exciting dish. If you prefer a mild curry, seed the chillis. If on the other hand, you like it hot, add a teaspoon of hot chilli powder to the spices in the curry. All the spices are available in Oriental grocers shops and in many supermarkets. Serve with rice, chutneys and a yogurt salad.

4 SERVINGS MEATBALLS

1 ½ lb. minced beef

3 tablespoons gram or chick-pea flour

½ inch piece fresh root ginger, peeled and finely chopped

2 garlic cloves, crushed

½ to

1 teaspoon hot chilli powder

1 teaspoon salt

1 egg

½ teaspoon turmeric juice and finely grated rind of

½ lemon

1 onion, finely chopped

4 tablespoons vegetable oil

SAUCE

2 tablespoons vegetable oil

2 onions, finely chopped

½ inch piece fresh root ginger, peeled and finely chopped

2 garlic cloves, crushed

2 green chillis, finely chopped

1 teaspoon turmeric

1 tablespoon ground coriander

1 teaspoon ground cumin

2 teaspoons paprika

1-inch slice creamed coconut

15 fl. oz. boiling water

1 teaspoon salt

3 curry leaves (optional)

First, make the meatballs. Put all the ingredients, except the vegetable oil, into a large mixing bowl. Using your hands, knead the mixture well until it is smooth. Shape the mixture into about 24 small balls.

In a large frying-pan, heat the oil over moderately high heat. When the oil is hot, reduce the heat to moderate and add the meatballs. Fry them, turning once or twice, for 6 to 8 minutes, or until they are brown all over. Do not crowd the pan; it is better to fry the meatballs in two or three batches. Using a slotted spoon, transfer the fried meatballs to a plate. Set aside.

To make the curry sauce, in a large saucepan, heat the 2 tablespoons of oil over moderately high heat. When the oil is hot, reduce the heat to moderate and add the onions. Fry the onions, stirring occasionally, for 8 to 10 minutes, or until they are golden brown. Add the ginger, garlic and green chillis and fry, stirring frequently, for 3 minutes. Add the Kofta Kari is an Indian dish of crisp meatballs in a spicy sauce. Serve with chutneys, rice, or a salad, for a really unusual meal. turmeric, coriander, cumin and paprika and fry, stirring constantly, for 5 minutes. Add a spoonful or two of water if the mixture gets too dry.

Meanwhile, in a small bowl, dissolve the coconut in the water. Add the dis-solved coconut to the pan with the salt and curry leaves, if used, and stir to mix. Bring the curry to the boil. Reduce the heat to low, cover the pan and simmer the curry for 15 minutes.

Remove the lid, add the meatballs and turn them over gently in the curry so that they are all well coated. Increase the heat to moderate and bring the curry to the boil again. Reduce the heat to low, recover the pan and simmer for a further

20 minutes.

Remove the pan from the heat and transfer the mixture to a warmed serving bowl. Serve at once.

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