| |
|
What You Need:
(To Serve: 6 to 8)
|
|
|
MEATBALLS
26 whole blanched almonds
1 teaspoon saffron threads
1 tablespoon boiling water
2 pounds lean boneless beef, ground twice
1 egg
1/3 cup plus 2 tablespoons besan (chick-pea flour)
1 cup finely chopped onions
¼ cup finely chopped fresh coriander (cilantro)
2 tablespoons scraped, finely chopped fresh ginger root
2 tablespoons garam masala
¼ teaspoon ground hot red pepper
2 teaspoons salt
3 tablespoons cold water
Vegetable oil for deep frying
CURRY SAUCE
¼ cup ghee
1 cup finely chopped onions
1 tablespoon finely chopped garlic
1 teaspoon turmeric
¾ cup cold water
1 cup finely chopped fresh tomatoes
1 teaspoon ground cumin
½ cup yoghurt
1 teaspoon salt
¼ cup finely chopped fresh coriander (cilantro)
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
|
MEATBALLS:
|
1. Place the almonds in a bowl or pan, add enough cold water to cover them by 1inch, and soak them for at least 4 hours. Prepare the meatballs in the following fashion: Drop the saffron into a small bowl, pour in 1 tablespoon of boiling water, and soak for 10 minutes.
|
2. Meanwhile, in a deep bowl, combine the beef, egg, 1/3 cup of chick-pea flour, onions, ¼ cup of fresh coriander, the ginger, garam masala, red pepper and 2 teaspoons of salt. Knead the mixture vigorously with your hands, then put it through the finest blade of a meat grinder twice.
|
3. Pour the saffron and its soaking liquid over the meat and stir together thoroughly. (If you do not have a meat grinder, ask your butcher to grind the beef two or even three times. Combine the onions, ¼ cup of fresh coriander and ginger and, with a large, sharp knife, chop them into the tiniest possible pieces.
|
4. Place the beef, the onion, coriander and ginger mixture, the egg, 1/3 cup of chick-pea flour, garam masala, red pepper and 2 teaspoons of salt in a deep bowl. Knead vigorously with both hands, then beat with a large spoon until the mixture is smooth. Beat in the saffron and its soaking liquid.)
|
5. Shape the koftas, or meatballs, in the following fashion: Divide the mixture into 26 portions and pat each one into a slightly flattened round. Drain the almonds and place one in the center of each round. Shape the beef around the nut into a ball, enclosing the almond completely.
|
6. Make a thick, smooth batter with the remaining 2 tablespoons of besan and the 3 tablespoons of cold water. With your fingers or a pastry brush, spread the batter evenly on all sides of each kofta. Arrange the meatballs side by side on a sheet of wax paper.
|
|
CURRY SAUCE:
|
1. Pour 2 cups of vegetable oil into a 10-inch karhai or 12-inch wok, or pour 2 to 3 inches of oil into a deep fryer. Heat the oil until it reaches a temperature of 350 on a deep-frying thermometer. In batches of 7 or 8, deep-fry the koftas in the oil, turning them about with a slotted spoon for about 3 to 4 minutes, or until they are richly browned on all sides.
|
2. As they brown, transfer them to paper towels to drain. In a heavy 10- to 12-inch skillet, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly. Add the onions and garlic and, stirring constantly, fry for 7 or 8 minutes, until they are golden brown.
|
3. Add the turmeric and ¼ cup cold water, and stir for 2 minutes. Add the tomatoes and cumin, and continue stirring for 5 minutes, then add the yoghurt, salt and remaining ½ cup of cold water. Bring to a boil over high heat and drop the koftas into the simmering yoghurt sauce. Sprinkle the top with coriander, cover tightly, and reduce the heat to low.
|
4. Simmer for 8 to 10 minutes, or until the koftas are tender and have absorbed the flavors of the sauce. Serve the koftas in a serving dish with the sauce poured over them.
|
|
|
|
|
