|Almond-stuffed meatballs with spiced tomato sauce recipe (kofta kari)|
- Cuisine: Pakistani
- Prep Time: 50 min(s)
- Cook Time: 40 min(s)
- Serves 6
Ingredients½ tsp saffron threads
1 kg minced beef
1 egg, lightly beaten
1 onion, finely chopped
½ cup coriander leaves, chopped
5 cm-piece ginger, grated
1½ tbsp garam masala
½ tsp ground chilli
1 tbsp besan flour*
30 blanched almonds, soaked in water for 2 hours
60 ml (¼ cup) vegetable oil, to shallow-fry
coriander leaves and methi paratha, to serve
3 tbsp ghee
2 onions, thinly sliced
4 garlic cloves, finely chopped
1 tsp ground turmeric
1 tsp ground cumin
700 g (about 5) tomatoes, chopped
140 g (½ cup) natural yoghurt
- To make meatballs, soak saffron in 2 tsp boiling water for 10 minutes, to soften. Combine beef, egg, onion, coriander leaves, ginger, garam masala, ground chilli and 1 tsp salt in a large bowl. Using your hands, knead in besan flour until mixture is smooth and elastic. Knead in saffron and soaking liquid. Roll mixture into 30 balls. Using your thumb, make a small indentation in the centre of each meatball. Place a drained almond into each indentation, then roll ball to enclose almond. Place on a tray, cover with plastic wrap and refrigerate for 20 minutes.
- Heat oil in a deep frying pan. Cook meatballs, in 3 batches, for 4 minutes, tossing occasionally, or until lightly browned. Drain on paper towel.
- Meanwhile, to make curry sauce, heat ghee in a large heavy-based saucepan over medium heat. Add onions and garlic, and cook for 8 minutes or until golden. Stir in turmeric, cumin, chopped tomatoes and yoghurt, and reduce heat to low. Cook for 10 minutes or until tomatoes soften. Add meatballs, 125 ml water and 1 tsp salt and bring to the boil. Reduce heat to low, cover, and cook for 10 minutes or until meatballs are heated and cooked through.
- Transfer meatballs to a serving dish, scatter with coriander leaves and serve with curry sauce and methi paratha.
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