Indian Kofta Curry

Make on Fresco
Serves 6 Prep Time 20 minutes   Cook Time 30 minutes   Rated:

I have to say this is amazing. I do love a good tomatoey, spicy, meatey curry sauce!

When I create lists of recipes for any project we try to balance out all of the possibilities with new recipes and I guess I was hungry on this day as we whipped up a curry night! YUM...I have to take my hat off to Bree who works with me for whipping up this one...and she's a vegetarian! Well done Breezy! Loved it...

This can go a very long way if you wish to double the meatballs. You can also pre-make the meatballs, freeze them and when you are ready to curry on, whip up the sauce. Everything will freeze really well for up to 3 months.

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Preheat oven to 200*


The Kofta;


Place onion, garlic, ginger and EVOO into the Thermomix bowl and chop 4 sec/speed 5. Cook 5 min/Varoma/speed 1.


Add garam masala and cook 1 min/Varoma/speed 1.


Tip out into a large bowl and add the fermented ketchup, coriander leaves, salt and minced beef.


Roll into balls and shallow fry in a little EVOO until browned, but not cooked through. Set aside.


The Sauce;


Without cleaning the bowl. place onion, garlic, ginger and EVOO into the Thermomix bowl and chop 4 sec/speed 5. Cook 5 min/Varoma/speed 1.


Add coriander, cumin, turmeric, chilli and garam masala and cook 1 min/Varoma/speed 1.


Add tomatoes, water and salt and combine 6 sec/speed 4.


Pour the sauce into a large baking dish and place koftas on top. Bake for 20 minutes uncovered, Then reduce temperature to 150* and cook covered for 30 minutes.


Serve with steamed rice and more fresh coriander to garnish.

Served with

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