Name: Malai Kofta Curry (Minced Meat Balls Cooked in Cream)
Cuisine: India
Ingredients: 1½ eggs; 2 ozs (60 g) ghee; ¼ pt (120 mils) sour cream; ½ teaspoonful red pepper (degi mirch); 32 almonds (badam); 4 ozs (115 g) tomatoes; 8 finely-chopped cloves of garlic (lasan); ½ oz (15 g) shredded ginger (adrak); 2 finely-chopped green chillies (sabz mirch); 1 teaspoonful salt; ½ oz (15 g) finely-chopped garlic (lasan); 32 pistachio nuts (pista); 2 ozs (60 g) finely-chopped onions; 1 lb (455 g) minced meat; 1 oz. shredded ginger (adrak); ¼ teaspoonful garam masala; 1½ teaspoonfuls salt; Ghee for frying; 16 sultanas (kishmish); 1 tablespoonful finely-chopped fresh coriander leaves (dhania); 4 ozs (115 g) grated onions; 1½ dessertspoonfuls coriander seeds (sukha dhania); ⅔ pt (360 mils) water

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Cooking of the meat balls in cream makes the dish rich and greatly enhances the taste.

Ingredients

Ingredients for cooking the mince

1 lb (455 g) minced meat
2 ozs (

Method

Heat the ghee, fry the finely-chopped onions and garlic till golden brown. Add minced meat, ginger, green chillies, red pepper and salt. Cover the pan. Cook on slow fire till the juices dry up, and stir a little. Remove from the fire. Cool.

In the meantime, prepare the gravy. Heat the ghee and fry the onions and the garlic till golden brown. Add red pepper and the salt.