Ingredients

• Kofta Ingredients

• 500 gm. lean minced meat of your choice

• 2 slices of medium, white bread or use ready bead crumbs or 2 tbsp. dry roasted* chick pea flour

• 1 medium onion, peeled and grated or finely chopped

• 1-2 cloves of garlic, crushed or grated

• 1 inch piece of ginger, peeled and grated

• 1/4-1/2 tsp. chilli powder, to taste

• 1 egg

• 1-2 green chillies, finely chopped (optional)

• 2 tbsp. finely chopped coriander leaves (Pictures do not show coriander leaves.

• 1 tsp. salt

• 1 tsp. Garam Masala

• Curry sauce of choice

• I have used Basic Curry Sauce

Instructions

1. Soak bread pieces in a little water for 15 minutes. Squeeze water out. Keep aside. Or you can use fresh bread crumbs, without soaking. You can also use 2 tbsp. dry roasted* chick pea flour instead of bread.

2. Place all kofta ingredients in a bowl, mix well and make into golf size or smaller balls. If you grease or wet your hands, it stops the meat from sticking to your hands. I have a Kofta/ball maker, which helps me to make same sized balls.

3. Bring the curry gravy of your choice to boil in a pan. Turn heat down to a brisk simmer.

4. Add meat balls one by one, dropping them gently in.

5. Bring back to brisk simmer. Cook WITHOUT THE LID ON. If you cook the meat balls covered, the balls are likely to break. Cook for about 20 minutes, or until the meat is done. When the curry is ready, the oil separates.

6. Adjust salt and seasoning.

7. Add garam masala and cover lid. This helps to infuse the flavour.

8. Garnish with 1 tbsp. of chopped coriander leaves and serve hot with Chapatti and Boiled Rice.

Notes

• You can deep fry the meat balls and serve them as snack, with a chutney of your choice.

• You should print out the Basic Curry Sauce' recipe too, when you plan to make this dish.

• You can add 3 hard boiled eggs, as an optional extra, to this curry. Cut in half, lengthways. Once you have dished the curry out into the serving bowl, add eggs, spooning a little gravy over them.

• *To roast chickpea flour, heat a wok or frying pan, add flour and dry fry it until it changes to slightly brownish colour and there is a distinctive aroma of roasted chick peas.