Ingredients
Method
1.Combine mince, ginger, cinnamon, chopped coriander and half the garlic in medium bowl; roll level tablespoons of the mixture into balls. Place balls on tray, cover; refrigerate 30 minutes.
2.Meanwhile, heat one tablespoon of the ghee in large saucepan; cook onion, chilli, spices and remaining garlic, stirring, until onion is browned lightly. Add tomato; cook, stirring, about 5 minutes or until tomato softens. Add stock; simmer, uncovered, about 15 minutes or until sauce thickens slightly.
3.Heat remaining ghee in medium frying pan; cook kofta, in batches, until browned. Add kofta to sauce; simmer, uncovered, about 10 minutes or until kofta are cooked through. Stir in coriander leaves off the heat.
4.Serve kofta curry with a cucumber raita, (if you like).
This particular version is Pakistani in origin, with a nod to India in its choice of spices. Garam masala is a mixture of assorted aromatic spices used in kitchens throughout the subcontinent. It is available in some supermarkets if you don’t have time to make our recipe.
Note
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