Kofta Kari stuffed meatballs in curry sauce
easy
45 mins
45 mins
Ingredients
- 1 Capsule saffron (in threads
- 200 g Onions
- 2 pots Coriander
- 1 piece(s) (approx. 20 g) fresh ginger
- 500 g mixed minced meat
- 1 Egg
- 8 TABLESPOONS Besan (chickpea flour
- 7-10 Tbsp Salt
- 2 TABLESPOONS Garam Masala (Indian spice mixture)
- 1/4 TEASPOON Cayenne pepper
- 36 whole almonds (with skin)
- 1 l Oil
- 200 g Tomatoes
- 2 Garlic cloves
- 1 TEASPOON Turmeric (turmeric)
- 1/2 TEASPOON Cumin
- 150 g Whole milk yoghurt
Directions
- 1
Dissolve the saffron in 2 tablespoons of boiling water. Peel and finely dice 100 g onions. Wash coriander, dab dry and chop. Peel and finely chop the ginger. Knead minced meat, egg, 2 mizzen, half of the coriander, ginger, salt, garam masala and cayenne pepper to a smooth dough.
- 2
Add saffron water and knead again. Form 12 balls from the chopped mass, press flat, add 3 almonds each and form into a ball again. Mix the remaining mizzen and 10 tablespoons of cold water and brush the meatballs with it.
- 3
Heat the oil, up to 2 tablespoons, in a saucepan, fry the meatballs for about 5 minutes and drain. Peel and finely dice the remaining onions. Clean, wash, quarter, seed and dice the tomatoes.
- 4
Peel the garlic and press it through a garlic press. Heat the rest of the oil in a frying pan and fry the onions and garlic. Add turmeric and 4 tablespoons of cold water and fry for 2 minutes.
- 5
Add tomatoes and cumin, stir in and simmer for another 5 minutes. Add yoghurt, salt and 1/8 litre water to the sauce, stir in and bring to the boil. Add meatballs to the sauce, sprinkle coriander on top and simmer covered for about 8 minutes.
- 6
Serve in a bowl, garnished with coriander leaves if desired. Basmati rice and pappadums (Indian flat bread) taste good with it.
Nutrition Facts
600 kcal
14 g
45 g
35 g
More Delicious Recipes
