Kofta Bhoona
Preparation time : 25-30 minutes.
Cooking time : 50-55 minutes.
Serves :
4-6
Kofta Bhoona consists of tiny
meatballs the size of marbles which are coated with delicious
spice paste.
Ingredients
450g/ 1lb fine
lean mince, lamb or beef
1 large clove
garlic, crushed
1 tsp green
chillies, seeded and minced.
1 ½ tsp salt or
to taste
2 tbsps fresh
coriander leaves, minced
3 tbsps cooking
oil
1 large onion,
finely chopped
5mm/ ¼ inch cube
root ginger, grated
2 tsps ground
coriander
1 tsp ground
cumin
200ml warm
water
60g frozen garden
peas
¼ tsp garam
masala
2 tbsps chopped
coriander leaves
Make a paste of
the following 5 ingredients
½ -1 tsp chilli
powder
2 cloves garlic,
crushed
½ tsp ground
turmeric
2 tbsps tomato
puree
120ml / 4fl oz cold
water
Put the mince in a large bowl and
add the garlic, garam masala, green chillies, 1 tsp salt and
the coriander leaves. Mix the ingredients thoroughly and knead
the mince until it is smooth. Divide the mixture into about
29-30 marble-sized balls (koftas). Make the koftas by rolling
the bals between the palms ina circular motion until they are
smooth and round.
Heat eh oil over medium heat,
preferably in a non-stick or cast iron pan and fry the koftas
in 23 batches. Turn the koftas as they brown and when they are
brown all over, remove with a slotted spoon and drain on
absorbent paper. In the same oil, fry the onion and ginger for
6-8 minutes stirring frequently until the onion is golden
brown. Adjust heat to low and add ground coriander, stir and
fry for 30 second. Add the ground cumin and fry for 30
seconds, Adjust heat to medium and add 2 tbsps of tomato puree
mixture 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.
Adjust eat to
medium, bring the liquid to the boil, stir and cook for 4-5
minutes. Add the peas and garam masala and continue to cook,
uncovered, until the gravy is fairly thick, stirring
frequently. Stir in the coriander leaves, remove from heat and
serve.
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