Kofta (Meatball) Curry

For the Sauce

¼ cup canola oil
1 tsp ginger minced
1 tsp garlic minced
1 onion chopped finely
½ cup chopped tomatoes
2 tbsp ground almonds
1/2 tsp red chili powder
1 tsp garam masala
1 tsp curry powder
1/4 cup tomato puree
1 cup water or stock
1/4 cup yogurt (optional)

Content

For the kofta
1 lb ground beef
1-2 tspb bread crumbs
1 beaten egg
¼ cup onion
2 tsp ginger and garlic ground
1 tsp chili paste
1 tsp garam masala
Salt and pepper

Content

Method:

Add minced meat, bread slices, onion, ginger, garlic, salt, spices and beaten egg [will act as a binder] to food processor and run the processes until well combined.

Roll even equal sized meatballs (about 3 inches in diameter)

Heat oil in a deep pan. It is important that the oil must very hot. In batches, roll gently to get all the meat browned all over. A couple of minutes. Remove and drain all excess oil on a paper towel. Repeat for all remaining meatballs.

For the sauce, heat oil in a deep pan/pot. Add ginger, onion and garlic. Fry till onions turn golden brown. Add all spices, salt, and almonds. Mix well then add tomato puree and chopped tomatoes and cook it for 2 minutes. Place meatballs in pot,  add water or stock and cook it for another 10 minutes on simmer. The sauce will thicken. Add yogurt and let it heat through. Serve with rice and garnish with chopped cilantro. Serve with naan.