MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kofta Curry
Categories: Indian
Yield: 1 Batch

MMMMM-------------------------MEATBALLS------------------------------
1 ts Ginger paste
1 Black cardamom pod;
- seeds ground in a
- mortar & pestle
1 ts Coriander
2 Cloves; ground
1/4 ts Ground nutmeg
1/4 ts Ground cinnamon
1/2 ts Red chili powder
1/2 ts Salt
1 Egg
1 ts Ground cumin
500 g Ground beef
Several eggs; boiled
- (optional)
1 tb Oil

MMMMM---------------------------SAUCE--------------------------------
1 Onion; cut into rings or
- chopped
2 cl Garlic; ground into paste
1 Ginger segment (1");
- ground into paste
1 Green chili
2 ts Ground coriander
6 Tomatoes (3 c); chopped
1 ts Salt; or to taste
1/2 c Yoghurt
1/2 ts Garam masala
1 Black cardamom
1 tb Oil

Mix all meatball ingredients except for boiled eggs and oil together.

Either form small meatballs or cut eggs in half and form meatballs
around them.

Fry meatballs in oil, set aside.

Fry onions in oil until light brown.

Add garlic and ginger paste.

Add coriander, salt, and garam masala.

Add tomatoes, green chili, and yoghurt, simmer for 15 minutes with
lid on pot.

Add meatballs to sauce and simmer for 15 more minutes with pot
uncovered so water can evaporate.

Recipe by lumidify

Recipe FROM: <gopher://lumidify.org/0/recipes/main_meals/
pakistani_indian/kofta_curry.md>

MMMMM
--- SBBSecho 3.29-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kofta Curry
Categories: Indian
Yield: 1 Batch

2 Potatoes; boiled
1 Carrot; grated
1 sm Beet; grated
1/2 c Oil
1 ts Garam masala
1 tb Cilantro; chopped
1 tb Onion; minced
1 tb Fresh corn meal
3 Tomatoes; chopped
1 sm Onion; minced
1 ts Jaggery
1 ts Salt
1 ts Turmeric
1 ts Cumin powder
2 tb Cilantro leaves
2 c Water

Put tomatoes through a blender and set aside. Grate carrots and beet;
peel and mash potatoes. Add garam masala, minced onion, chopped
cilantro, and corn meal to the grated and mashed vegetables. Mix well
and make into 5 or 6 balls. To make firmer balls, add more corn meal.
Heat oil and deep fry balls, draining them on a paper towel.

Heat a little of the oil in which the balls have been fried in a
separate pan and saute the onions. Add the cumin, turmeric, salt,
and jaggery. Finally, add the blended tomatoes and water and simmer a
few minutes. About 10 minutes before serving, slip the vegetable
balls gently into the gravy and sprinkle with fresh cilantro leaves.

Recipe by The Taste Divine by Vanamali, 1993

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)