Middle Eastern · serves 2
Kofta in Tomato Sauce
Spiced meatballs simmered in tomato. One pan, forty minutes, and bread mops the rest.
Ingredients
- 600g mutton or chicken mince
- 1 onion, grated and squeezed
- 1/2 cup parsley, chopped
- 1 tsp cumin, 1 tsp coriander powder, 1/2 tsp cinnamon
- 2 cans tomatoes
- 8 garlic cloves
- 1 tsp paprika
- Olive oil
- Curd, bread
Method
- Squeeze the grated onion completely dry. Wet onion makes koftas that fall apart.
- Mix the mince with onion, parsley, spices and salt. Knead 2 minutes till sticky, then rest 20 minutes in the fridge.
- Roll into small balls and brown them hard in olive oil. They don't need to cook through.
- Same pan: garlic, paprika, then tomatoes and salt. Simmer 10 minutes.
- Koftas back in, covered, 20 minutes on low.
- Curd spooned over, parsley, olive oil. Bread or rice.