Phul Gobi Kofta (Meatball and Cauliflower Curry)

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Phul Gobi Kofta (Meatball and Cauliflower Curry) Ingredients

MEAT AND CAULIFLOWER	Cardamom seeds from 2 pods
1 Egg, beaten	Crushed
450 g Lean mince (lamb or beef)	2 Cloves
15 g Fresh ginger, grated	2 1/2 Cm cinnamon stick
2 Cloves garlic, chopped	15 g Fresh ginger, grated
1/2 ts Garam masala	2 Cloves garlic, crushed
1/2 ts Cumin	1/2 ts Turmeric
Leaves from 1 sprig of	1 ts Chilli powder
Coriander	1/2 ts Ground cumin
Salt	1/2 ts Ground coriander
1 sm Cauliflower, cut into	225 g Tomatoes, peeled and chopped
Florets, tough stalks	150 ml Yoghurt
Discarded	Salt
SAUCE	Leaves from 1 sprig of
75 g Ghee	Coriander
1 sm Onion, finely chopped

Instructions for Phul Gobi Kofta (Meatball and Cauliflower Curry)

1. Mix the egg with the mince meat. 2. Grind, pound or blend in a blender the ginger, garlic, garam masala, cumin, coriander leaves and half tsp salt. 3. Mix the spice paste with the meat, form into small balls (approx. 3cm dia.) and set aside. 4. To make the sauce, heat the ghee in a pan, add the onion and fry until golden. 5. Add the cardamom seeds, cloves, cinnamon, ginger, garlic, turmeric, chilli powder, cumin and coriander and fry for 3 or 4 minutes, stirring. 6. Add the tomato and cook, stirring, until the fat runs clear of the spices. 7. Stir in the yoghurt with a pinch of salt and 1-2 Tbl water and bring gently to the boil. 8. Carefully slide in the meat balls and cauliflower florets and cook for about 20 minutes on a low heat, stirring occasionally and taking care not to break the meat balls. 9. Sprinkle on the coriander leaves and add salt to taste. Compiled by Imran C. Posted to EAT-L Digest 23 Dec 96 From: "Imran C." Date: Tue, 24 Dec 1996 19:21:41 +1000

Main Ingredient: MeatCuisine: Indian

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