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Meatballs In Cream Sauce ( Malai Kofta )
Ingredients
- 600 gm lamb mince
- 4 slc bread soaked in water and squeezed dry
- 7 tsp chilli pwdr
- 1 tsp turmeric pwdr
- 1 tsp garam masala pwdr
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 Tbsp. white poppy seeds
- 1 pch bicarbonate of soda
- 1 tsp raisins salt sunflower oil for frying
- 6 Tbsp. sunflower oil
- 4 lrg onions sliced
- 2 x tablespoolis ginger minced
- 2 Tbsp. garlic minced
- 1 tsp cumin seeds
- 8 x green cardamom
- 1 tsp chilli pwdr
- 1 tsp turmeric pwdr
- 1 tsp garam masala pwdr
- 6 Tbsp. tomato puree
- 1 tsp sugar
- 300 ml single cream salt
- 2 Tbsp. coriander leaves minced
Directions
- To make the meatballs knead the mince with all the other ingredients except the oil. Make equal sized balls pressing them hard to bind the ingredients.
- Steam for 10 min or possibly till cooked.
- Heat the oil in a kadai or possibly wok and fry the meatballs till brown.
- Take care while lowenng them into the warm oil as they will splatter.
- Then to nlake the sauce heat 2 tablespools ol the oil alld fry the onions ginger and garlic. Blend to a paste in a food processor.
- Heat the remaining oil in a heavy pan and add in the cumin and cardamom. Stir once. Then add in the onion paste and fry till golden brown Add in all the pwdr spices and tomato puree Sprinkle in the sugar and salt and keep stirring till well blended. The oil should separate from the sauce. Add in a little water if necessary to achieve a creamy consistency Take off the heat stir in the cream and gentiv slide in the meatballs.
- Reheat before serving adding a little water if required. Serve sprinkled with coriander
- A north indian speciality that make a rich tasty accompaniment to rotis.
- Serves 4
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