Kofta are spicy meat balls served as a luxury main meal dish. They are made from Keema (mince meat) which can be lamb or beef. The keema should be finely minced for this kofta dish. Here I am using quartered hard-boiled eggs and coriander for the garnish. This dish can be served with a biryani or freshly made naan.
450g (1lb) of lamb mince
2 medium size onions quartered
5 cloves of garlic
1.5cm (0.5 inch) of ginger
green chilli de-seeded
a sprig of fresh coriander
2 small green cardamoms ground
1 large black cardamom ground
a pinch to half a teaspoon of chilli powder
a quarter of teaspoon of turmeric
half a teaspoon of salt
half a teaspoon of garam masala
3 - 4 tabs of the oil of your choice
2 medium size onions finely chopped
2 cloves of garlic finely chopped
2.5cm (1 inch) x 2 of ginger finely chopped
a sprig of fresh methi (the leaves only)
Approx 40 minutes.
Put all the mince in a food processor and add the onions, garlic, ginger, chilli and all the dry masala. Mix until all the ingredients are blended in.
Turn out the ingredients into a bowl. Take a tablespoon of the mixture and make into a round ball. Lay them onto a flat tray and put into the freezer compartment.
Taking a large sauce-pan put in the oil, chopped onions, garlic, ginger and tomatoes. Add a quarter of a cup of water and cook on a low flame. After 15 minutes, stir-roast the sauce mixture. Add the koftas one at a time and stir gently until they have changed colour. Continue in this manner for a further 10 minutes. Add the fresh methi and stir for another 2-3 minutes. Add a sprinkle of water, cover with a lid and leave to cook for 8-12 minutes.
Hard boil the eggs and quarter them. Put the kofta in a dish and decorate with the eggs and a leaf of the coriander.