There are many varieties of Koftas from all nations, the most popular being the Greek version, spiced with a yoghurt sauce accompanying it. Koftas may be boiled, fried, baked, steamed or grilled . A Kofta consists mainly of ground beef or lamb, spices and onions but is also made with prawns or fish in some areas. This is an adaption of the North Indian way of preparing them with a rich tomato sauce normally with yoghurt but to make it lighter and easier to digest, I always add coconut milk instead.
I served it with a basmati rice Pilaf and Poppadoms.
This recipe is wheat and dairy free.
Beef Kofta in a Tomato and Coconut Sauce
500g minced lean beef
3 garlic cloves, chopped
2 green chillies, seeded and finely chopped
1/2 tsp salt
Tomato and coconut sauce:
4ml ground coriander
4ml ground cumin
6 cardamom pods
1/2 tsp turmeric
1 tsp paprika
1 tsp garam masala
1/2 onion, chopped
1/2 tsp salt
400g tin whole peeled tomatoes
150ml coconut milk
Kofta: Grate the onion on the fine side and strain off the juice. Place the pulp in a bowl.
Add the mince, garlic, chilli, salt and egg.
Mix and shape into 20 balls.
Place in the freezer while you prepare the sauce so they will hold their shape while cooking.
Sauce: Fry the onion until lightly browned.
Add all the spices and fry for 30 seconds.
Add the tin of tomatoes and mash with a potato masher until roughly broken.
Add the salt, coriander and coconut milk.
Boil for 5 minutes then add the koftas and simmer for 1 hour.
Add cornflour slaked with water.
Serve with rice pilaf and poppadoms.
225g Basmati rice
500ml chicken stock
100ml coconut milk
2 tbsp oil
1 ml cinnamon
6 black peppercorns
1 bay leaf
1 onion sliced
Rinse the rice through a sieve until the water runs clear.
Fry the onion with the spices until golden.
Add the rice and fry for 1 minute.
Add the hot stock and coconut milk.
Simmer with the lid for 15 minutes, remove from the pan and cool.
Remove the peppercorns and cloves.
Fluff with a fork before using.