Name: Kofte ka Salan - Meatball Curry. recipe by Affaf Ali at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: FOR KOFTA:; Lamb mince - 1/2 kg; onion - 1; Tomato - 1; Ginger garlic paste - 1/2tspn; Coriander leaves - handful; Green chilly - 2; Red chilly powder - 1/2tspn; Garam masala - 1/4th tspn; Fried gram dal - 2tbspn or as required; Salt - according to taste; For the curry:; onion - 1; Red ripe tomatoes - 6; Ginger garlic paste - 1tspn; Cinnamon, clove, cardamom - 1each; Coconut milk - approximately 200ml (concentrate); Coriander leaves - few; Chilly powder - 1to 1.5tspn; Salt - according to taste

ABOUT Kofte ka Salan - Meatball Curry. RECIPE

A gem of a dish (South Indian), I learnt from my dear mom in law while I was in India few months back. Soft meatballs cooked in tangy tomato - coconut curry and mild spices.

Ingredients Serving: 4

FOR KOFTA:
Lamb mince - 1/2 kg
onion - 1
Tomato - 1
Ginger garlic paste - 1/2tspn
Coriander leaves - handful
Green chilly - 2
Red chilly powder - 1/2tspn
Garam masala - 1/4th tspn
Fried gram dal - 2tbspn or as required
Salt - according to taste
For the curry:
onion - 1
Red ripe tomatoes - 6
Ginger garlic paste - 1tspn
Cinnamon, clove, cardamom - 1each
Coconut milk - approximately 200ml (concentrate)
Coriander leaves - few
Chilly powder - 1to 1.5tspn
Salt - according to taste

Instructions

For the koftas:
Wash mince and leave it on strainer for a while. Gently press excess water. Set aside.
Make a fine powder of fried gram dal. Set aside.
In a large mixer grinder jar, add a tspn of oil. This avoids the mince from sticking to jar. Add mince and all ingredients mentioned under for kofta, except fried gram dal and grind till well incorporated. Do not over grind.
Transfer to a bowl and add the fried gram powder. Mix well and set aside.
For the curry:
Make a fine paste of coriander leaves and onion.
Peel the skin of tomatoes and make fine paste.
In a pressure cooker take sufficient oil, once heated add cinnamon, clove and cardamon. Add onion coriander leaves paste. Fry on medium flame till raw smell reduces. Add ginger garlic paste and saute for a minute. Add the tomato puree.
Add spices and cook till oil separates. Add coconut milk. Check for spice level and adjust accordingly. Add a 1.5 to 2 glass of water and pressure cook for 2 whistles.
Release the pressure and keep the flame on medium. Make small lemon size balls of mince mixture, add to the curry.
Cook on high flame for 10minutes, then reduce to low flame and cook for 20 minutes. Check for curry consistency accordingly. Sprinkle kasuri methi before turning off the flame.
Serve hot with steamed rice, roti or parathas.

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