Beef Kofta Curry

                     Beef Kofta Curry

prep 25 mins

cook 60 mins

total 85 mins

yield 4

Ingredients

·         30ml (2 tbsp) sunflower oil

·         1 large onion, finely chopped

·         4 garlic cloves, peeled and crushed

·         15ml (1 tbsp) ground coriander

·         15ml (1 tbsp) ground cumin

·         10ml (2 tsp) ground turmeric

·         10ml (2 tsp) garam masala

·         2.5ml (1/2 tsp) cayenne pepper

·         2.5cm (1in) fresh ginger, peeled and finely minced

·         2 red chilies, washed, deseeded and finely chopped

·         700g (1 1/2lb) beef mince

·         45ml (3 tbsp) fresh coriander, washed and chopped 400g (1 can) coconut milk 30ml (2 tbsp) tomato puree

·         250ml (1 cup) beef stock

·         6 cloves

·         1 cinnamon stick

·         8 green cardamom pods, crushed

Instructions

Make the kofta

·     Scrub or peel the potatoes. Trim the ends and cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.

·     If desired, strip the cilantro leaves from the stems; coarsely chop the cilantro. Divide into two equal portions, one for the kofta and one for garnish.

In a medium sauce pot, add the potatoes and enough lightly salted water to cover by 1 inch. Bring to a boil, reduce to a vigorous simmer, and cook until tender, 10 to 12 minutes. Add the carrots and peas and cook until just tender, about 1 minute. Drain the vegetables and transfer to a large bowl.
Add the chickpea flour, cumin, half the cilantro, and as much cayenne as you like. Season generously with salt and pepper. Using a masher or fork, coarsely mash the potato mixture, stirring to incorporate the ingredients (some lumps are okay). When cool enough to handle, using wet hands, form the mixture into 2-inch balls.

Brown the kofta

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons (2 to 4 TBL) oil until hot but not smoking. Working in batches if needed, add the kofta balls and cook, turning occasionally, until browned on all sides, 4 to 5 minutes. Add more oil between batches if needed.

Make the malai sauce; finish the kofta

To the pan with the kofta, add the malai base and ½ cup (1 cup) water and season with salt and pepper. Bring to a simmer over medium-high heat and cook, stirring gently, until the sauce is warmed through, 1 to 2 minutes. Season to taste with salt and pepper.
While the sauce heats, toast the naan.

Warm the naan

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the naan, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster. Cut or tear in half.

Serve

Transfer the kofta and malai sauce to individual bowls. Garnish with the remaining cilantro and serve with the naan.