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Kofta Curry (meatballs)    HT  Indian MC 100mins

Serves  4      Hot   Beef  Lamb  Main Course   Gluten Wheat Free  Curry Curries  Ind   India  Asia  Asian



450g/1lb  Minced Lamb or Beef

450g/1lb Onions

6 Garlic Cloves, chopped

25g/1oz Fresh Parsley, chopped

1 Egg

Oil for deep frying

4 tbsp Vegetable Oil


   2 level teasp Salt

   1 teasp Chilli Powder

   1 teasp Black Pepper

   1 teasp Ground Cumin

   2 teasp Garam Masala

   2 teasp Paprika

   1 teasp Turmeric

   300ml/10fl.oz. Natural Yoghurt



1. Finely chop half the onions. Place the mince, the chopped onions, half the garlic and the parsley in a food processor and process for a short time until the mixture is well blended.


2. Heat the deep fat fryer to 180C, 350F.


3. Transfer the meat mixture to a large mixing bowl, add the egg and mix well. Shape into 2.5cm/1inch in diameter balls with your hands.


4. Deep fry the balls for 2 minutes. Drain on kitchen paper and set aside.


5. Slice the remaining onions. Heat the vegetable oil in a large saucepan, add the sliced onions and remaining garlic and fry  until golden brown. Add the spices and cook gently, stirring well, for 10 minutes.


6. Add the meatballs and simmer for 30 minutes, stirring frequently  to prevent the balls sticking.


7. Add the yogurt, mix well and continue to simmer for a further 30 minutes. Serve hot.




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