Thursday, Dec 20 2007

Home News Business Movies Astrology Food Samachar Shopping Sports Videos    More   Veg Recipes | Non Veg Recipes | User Recipes | Expert Recipes | Health & Nutrition | Tips | Post a Query | Post a Recipe | My Bawarchi

Kofta Curry

By Anita Muthiah

Ingredients

1/2 kg Ground Lamb/Mutton- 1/2kg
1 tbsp Ginger, garlic paste- 1 tbsp
1/4 tbsp Garam masala
1 big Onion – 1 big
3-4 Green Chillies
1 big Tomatoes – 1 big
1/4 tbsp Jeera – ¼ tbsp
Salt to taste

 Method:

For Meat Balls:

1. Cook the meat/lamb without water, since it will leave water.
2. Take one the meat without water.
3. Make a paste out of green chillies and little ginger  & garlic, jeera etc.
4. Add the paste to the meat, then one egg and mix well with hand.
5. If the meat is a bit coarse, grind it in mixer.
6. Make into small balls.
7. Fry the balls in little oil. Donot over fry, just fry lightly.

Note: If the meat become more watery, then add some maida and then make the balls

  Method for Curry:

1. Add oil in a kadhai, about 3 tbsp
2. Add little garam masala,
3. Add onion and fry well.
4. Add ginger , garlic paste and fry well.
5. Add  chilli powder, turmeric and fry well.
6. Add tomatoes and fry well. Cook well then the onion & tomato blend well.
7. Now add the mutton soup which was left while cooking, bring to boil
8. Add the meat balls, just one boil and garnish with cilantro.
9. Don’t over boil since the meat balls will break.
10. Note: Little coconut milk added will increase the taste.  

---

Tamil Nadu Dishes - Non Veggies Index

home | saroj cookbook | amul recipes | contributions | features |glossary | tips | mailbag | ask saroj | links You can write to us at feedback@bawarchi.com