From mightymidget69@hotmail.com Thu Jan 3 14:31:54 2002 Date: 2 Jan 2002 06:03:18 -0800 From: tubal cain Newsgroups: uk.food+drink.indian Subject: Re: meatballs Kofta Bhoona From Rosemary Moon, Classic Indian Cuisine Ingredients Koftas 450g/1 lb fine lean minced beef or lamb 1 large clove of garlic, peeled and crushed 1 teaspoon garam masala 2 fresh green chillies, seeded and minced 2 tablespoons fresh coriander leaves, minced 1½ teaspoons salt 3 tablespoons cooking oil 1 large onion finely chopped Small piece fresh root ginger, peeled and grated 2 teaspoons ground coriander 1 teaspoon ground cumin Spice paste 1 teaspoon chilli powder 2 cloves garlic, peeled and crushed ½ teaspoon ground turmeric 2 tablespoons tomato purée 120ml/ 4 fl oz cold water Additional Ingredients 225ml/8 fl oz warm water 60g/2 oz frozen peas ¼ teaspoon garam masala 2 tablespoons freshly chopped coriander leaves Method · Place the mince in a large bowl and add the garlic, garam masala, green chillies, 1 teaspoon salt and the minced coriander leaves. Mix the ingredients thoroughly and knead the mince until it is smooth. Divide the mixture into about 28 marble sized balls, rolling them between the palms of your hands. · Mix together the spice paste ingredients and reserve. · Heat the oil over a medium heat in a non stick or cast iron pan. Fry the koftas in batches until they are browned, remove with a slotted spoon and reserve on absorbent kitchen paper. · In the same oil fry the onions and ginger until they turn golden brown, stirring frequently. Reduce the heat to low and add the ground coriander. Fry for 30 seconds then add the ground cumin and fry for a further 30 seconds. · Increase the heat to medium and add 2 tablespoons of the spice paste. Stir and fry until it dries up. Repeat the process until all the spice paste is used up. · Add the warm water and the remaining salt and bring to the boil, add the koftas, cover the pan and simmer for 10 minutes. · Increase the heat to medium and bring the bhoona to the boil, stir and cook for 4 to 5 minutes. Add the peas and the garam masala and continue to cook uncovered until the sauce is fairly thick, stirring frequently. · Stir in the coriander leaves, add a little more salt if required and serve.