Rase wale Kofte

Ingredients for Kofta:

1 pound lean ground meat (chicken, lamb, turkey or beef)
1 egg
2 to 3 tablespoons besan (chickpea flour)
1/2 teaspoon garlic salt
1/2 teaspoon garam masala

Ingredients for Gravy:

1 medium onion, finely chopped
2 tablespoons ginger, finely chopped
2 large cloves garlic, finely chopped
3/4 cup water, divided
5 tablespoons cooking oil
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 cup tomato sauce
1 teaspoon salt
1/2 cup yogurt
2 tablespoons fresh cilantro, chopped

Method for Preparing Kofta:

  1. Heat oven to 400ºF.
  2. In a bowl, mix ground meat, besan, garlic salt, and garam masala. Knead the mixture well or use a food processor for a few seconds until the mixture is smooth. Divide into 16 equal portions.
  3. Place koftas on a greased baking dish. Bake for 20 minutes, shaking them occasionally to ensure even cooking all around. remove the dish from the oven. Discard the fat, if any. Cover the koftas to keep moist.

Method for Preparing Gravy:

  1.   Place onions, ginger and garlic in a blender with 2 tablespoons of the water.  Run blender on high speed to make a smooth onion paste.
  2. To make gravy, heat oil in a heavy frying pan on medium-to-high heat.  When oil is hot, add onion paste and cover the pan.  When splattering stops, stir the onion paste and roast it until oil separates from teh mixture.
  3. Reduce heat to low.  Stir in cumin, coriander, red chili, and turmeric powders to make masala.
  4. Add a tablespoon of the water 3 to 4 times during the cooking.  Cook the mixture for a few minutes, stirring constantly.  The mixture will change into a thick mass.
  5. Stir in the tomato sauce, salt, and yogurt.  Simmer on low heat for 5 minutes.
  6. Add remaining water to make the gravy.  Increase heat to medium and bring to a boil.
  7. Add koftas to the gravy and simmer on low heat for 10 to 15 minutes until desired consistency of gravy is achieved.  Add more water if desired to make more gravy.
  8. Serve the succulent meat balls hot with cilantro and fresh naan.
Beef Dish Ethnic Foods