Thursday, September 23, 2010

Kofta curry (minced meat balls)

 Products:450 g finely chopped or passed through a meat grinder lamb1 pod of green chilli2 garlic clovesa piece of green ginger, 2.5 cm1 teaspoon crushed garnet1 tsp fresh coriander1 / 2 tsp cumin1 tbsp. tablespoon lemon juice2 tbsp. spoon bread crumbs of white bread or pea floursalt and black pepper to taste1 egg1 large onion210 g canned tomatoes1 tbsp. spoon of green coriander1 tsp mountain masala1 teaspoon salt450 g fresh or frozen green peas2 tbsp. tablespoons sunflower oil1 / 2 tsp turmericvegetable oil for frying

Finely chop the chilli, ginger, garlic and coriander and mix with finely chopped or passed through a meat grinder meat, all thoroughly. Put ground beef in pomegranate, cumin, bread crumbs or sifted pea flour, salt, pepper and Promesa good mass. Add one protein, fresh lemon juice, mix well. Roll small balls of minced meat the size of a walnut and fry in hot oil. Jacket ready. Fried jacket can be frozen in the freezer and use as needed. 
Grate grated onion and saute over moderate heat in two tablespoons of sunflower oil. When the onions will become golden brown, put it in the turmeric and fry for another 3 minutes, then add the canned tomatoes. Broil until, until the mixture is smooth and begins to allocate oil. Add salt and green peas in a cook another 5 minutes.Pour into a mass of 0.8 liters of boiling water (if you want to get a thick curry sauce, water, should take less). When the peas become almost soft, dip into the sauce and jacket tomite another 10 min. Then add coriander and garam masala, cover and leave to simmer for 5 minutes. The dish is ready. Kofta served hot with boiled rice or chapatis.

Tips:If the stuffing will be too wet, the balls will fall apart. To avoid this, add the stuffing of bread crumbs or pea flour.For very dry mincemeat jacket are obtained hard and lose flavor.

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