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Phul Gobi Kofta (Meatball And Cauliflower Curry)
Yields: 4 serving(s)
Ingredients
Meat And Cauliflower
- 1 egg, beaten
- 450 gram(s) lean mince (lamb or beef)
- 15 gram(s) fresh ginger, grated
- 2 cloves garlic, chopped
- 1/2 teaspoon(s) garam masala
- 1/2 teaspoon(s) cumin
- Leaves from 1 sprig of
- Coriander
- Salt
- 1 small cauliflower, cut into
- Florets, tough stalks
- Discarded
Sauce
- 75 gram(s) ghee
- 1 small onion, finely chopped
- Cardamom seeds from 2 pods
- Crushed
- 2 cloves
- 2 1/2 centimeter(s) cinnamon stick
- 15 gram(s) fresh ginger, grated
- 2 cloves garlic, crushed
- 1/2 teaspoon(s) turmeric
- 1 teaspoon(s) chilli powder
- 1/2 teaspoon(s) ground cumin
- 1/2 teaspoon(s) ground coriander
- 225 gram(s) tomatoes, peeled and chopped
- 150 milliliter(s) yoghurt
- Salt
- Leaves from 1 sprig of
- Coriander
Directions
- Mix the egg with the mince meat.
- Grind, pound or blend in a blender the ginger, garlic, garam masala, cumin, coriander leaves and half tsp salt.
- Mix the spice paste with the meat, form into small balls approx.
- 3cm dia.
- And set aside.
- To make the sauce, heat the ghee in a pan, add the onion and fry until golden.
- Add the cardamom seeds, cloves, cinnamon, ginger, garlic, turmeric, chilli powder, cumin and coriander and fry for 3 or 4 minutes, stirring.
- Add the tomato and cook, stirring, until the fat runs clear of the spices.
- Stir in the yoghurt with a pinch of salt and 1-2 tbl water and bring gently to the boil.
- Carefully slide in the meat balls and cauliflower florets and cook for about 20 minutes on a low heat, stirring occasionally and taking care not to break the meat balls.
- Sprinkle on the coriander leaves and add salt to taste.
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