Kofta Curry

This  is a low fat version of kofta curry that is still full in flavour. Substituting fatty mince with lean topside and ground rice ,  makes this dish much lower in fat than regular kofta curry without compromising on the koftas being soft and tasty.

You will need:

1/2 kg topside beef finely ground to a paste

3/4 – 1 cup of rice (soaked)

1 large onion – pureed

1 large onion – finely chopped

salt and pepper to taste

chopped corriander

5 large cloves of garlic

curry powder of your choice – 3 tablespoons

one large ripe tomato – pureed

2 tablespoons minced ginger

3/4 cup yogurt – whisked to become smooth

salt and pepper to taste.

To make:

Grind soaked rice in a small foodprocessor or using a mortar and pestle until small couscous sized grains form.

Add mince, onion puree, 3 grated cloves of garlic, chopped corriander, salt and pepper and mix well.

Make into pingpong sized balls and either deep fry or shallow fry in a pan until brown on the outside.

In a saucepan, fry off chopped onions until lightly golden. Add ginger, two minced cloves of garlic and spice powder. Fry until fragrant. Then add chopped tomatoes and cook on medium heat until softened.

Add about 1.5 cups of water and bring to the boil. Season well, mix in the yogurt then add the meatballs.

Allow to simmer on medium heat, shaking the contents  frequently to avoid sticking to the bottom. Add more water if necessary.

When cooked, serve garnished with chopped corriander and with plain rice or indian bread.

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