This Kofta recipe I’ve found and looks delicious.

Ingredients:

For Kofta

* 1lb lamb or beef that is minced * 1 medium onion, minced * 1 tbsp of finely chopped garlic * 1 egg (whole) * 3 tsp ground cilantro seeds * 1 tbsp (to taste) of chicken flavor bouillon powder in place of salt * 1/2 tsp ground black pepper * 1 handful fresh cilantro finely For Korma * Enough oil to fill the bottom surface of the pan * 2 medium onions finely chopped * 1 tbsp tomato paste * 1 tbsp of chicken flavor bouillon powder in place of salt * 2 tsp paprika * 3 tsp cumin powder * 3 tsp coriander powder

TOTAL COOKING TIME: is between 45min to 1hr, you will know when the korma is thick; do not forget to rotate the meatballs several times to prevent burning. Serve with white rice

In a glass bowl, combine all of the ingredients and mix them together very well. It is important to mix everything together well so that the meatballs will be very soft. Form the balls about 2 inches thick and make them as round as possible. Next, set the meat aside while you make the Korma sauce.

For the Korma sauce heat the oil in a large pan (the meatballs should not touch each other in the pan if possible). Fry the onions until they turn reddish brown, but DO NOT BURN THEM. In a separate bowl add 2 cups of water and add the spices and tomato paste to the bowl and mix until the tomato paste dissolves. Add this mix to the frying onions, stir until the frying stops. Add the meatballs, making sure they do not touch, and then add water until the meatballs are 2/3rds covered.

Place the pan on medium high heat and cover the pan with a lid and let cook for 20 minutes. Remove the lid and carefully turn over each meatball, make sure the bottom is not burning. Stir gently and replace the lid leaving it ajar so the steam can escape for 25 more minutes. Stir occasionally. Remove the lid and dimmer until the sauce thickens.
Full recoipe + image here:

http://www.afghan-web.com/culture/cooking/koftachallow.html


Comments


chamkanai
chamkanai 6 years ago

look .
go to same Indian grocery store and look to spices section and you well find out a lot of boxes of different kind of spices there . take it and use it . no need to create same thing that after you cant eve eat it . for free style cooking you need to know the spices smell and test before cooking and after cooking .

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