Monday, 23 June 2014

Curried Meatballs (Kofta Curry)


  • 700g extra-lean minced beef less than 5% fat
  • 2 tsp peeled and finely grated ginger
  • 2 garlic cloves, peeled and crushed
  • 2 tsp crushed fennel seeds
  • 1 tsp ground cinnamon
  • 1 tsp mild or medium chilli powder
  • Salt and freshly ground black pepper
  • 1 tsp tumeric
  • 2 tbsp medium curry powder
  • 500ml carton passata
  • ¼ tsp artificial sweetener

To Serve

  • Fat-free natural yogurt
  • Chilli powder
  • Mint leaves


  1. Place the minced beef in a mixing bowl along with the ginger, garlic, fennel, cinnamon and chilli powder. Season and, using your hands, mix thoroughly until well combined. From the mixture into small, walnut-sized balls and set aside.
  2. Place the tumeric, curry powder, passata and sweetener in a medium saucepan and bring to the boil. Reduce the heat to a simmer, season well and carefully place the meatballs in the sauce. Cover and cook gently for 15-20 minutes, turning the meatballs occasionally, until they are cooked through.
  3. Remove from the heat and serve drizzled with fat-free natural yogurt, sprinkled with a pinch of chilli powder and garnished with fresh mint leaves.

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