Kofta Curry

Preparation time 10 minutes
Cooking time 25-30 minutes
To serve 4

You will need
1 dessertspoon mint leaves
1 medium-sized onion
1 clove garlic, peeled
1 lb. finely minced meat
2 teaspoons salt
1/4 teaspoon chilli powder
1/4 teaspoon clove powder
1/4 teaspoon ginger powder

1-inch piece fresh ginger
1 tomato
1 clove garlic, peeled
1/4 pint (U.S. 5/8 cup) water
1/2 teaspoon ginger powder
1 medium-sized onion
2 oz. cooking fat
1 pint (U.S. 2 1/2 cups) yoghurt
1 dessertspoon coriander powder

Chop the mint finely. Chop the onion and garlic. Put the mince in a bowl with the mint, chopped garlic and onion. Mix and add the salt, chilli, clove and ginger powders. Make into balls the size of a large walnut. Scrap the ginger and chop very finely. Chop the toamto coarsely, crush the garlic and add to the water and ginger powder. Slice the onion finely. Heat the fat and fry onions till cream coloured. Add the tomato, yoghurt and coriander powder and simmer for 15 minutes. Now add the garlic water and simmer for 5 minutes and add the meat balls. Cover and cook gently till the meat is cooked. If more gravy is required add 1/4 pint (U.S. 5/8 cup) hot water and simmer for 5 minutes more. Serve with rice.

© Shufunotomo Col, Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968

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