Here’s a classic Pakistani-style kofta curry. Easy to make and utterly delicious!
First make the kofta (meatballs). In a food processor pulse 1 small roughly chopped onion, 1 roughly chopped green chilli and a packed ¼ of cup of coriander (cilantro) leaves and stems until the onions are just chopped but not liquified. Add 450g (1 lb) of minced beef, 1-2 cloves of crushed garlic, an equal amount of grated fresh ginger, 2-3 tablespoons of chickpea (besan) flour, ½ a teaspoon each of ground cumin, ground coriander, ground turmeric, ground black pepper, Kashmiri chilli powder, garam masala and salt. Process to just combine everything. With oiled hands, form the mixture into 3½-4cm (1½”) meatballs. Place them on a plate and set aside in the fridge. To make the curry sauce, heat some oil in a large, heavy bottomed pan over high heat and add 1 teaspoon of cumin seeds, 3 whole cloves, 2½cm (1″) of cinnamon stick, 1 bay leaf and 1-2 green cardamom pods. Let them sizzle briefly before adding 1 large finely chopped onion. Sauté until golden brown, lower the heat and add 4-5 cloves of minced garlic and an equal amount of grated fresh ginger. After another couple of minutes add 2-3 chopped tomatoes, a finely chopped green chilli, 3 tablespoons of plain yogurt, 1 teaspoon each of ground cumin, ground coriander, Kashmiri chilli powder and salt, and ½ a teaspoon of ground turmeric. Sauté for a few minutes until the tomatoes begin to break down and the oil begins to separate. Add 1½ cups of boiling water and set the curry to a low simmer. Add the meatballs in a single layer and bring the mixture back to a simmer for 10 minutes before covering and simmering for a further 30 minutes. If there is too much liquid, continue to cook, uncovered, until you have the right amount of sauce. In the last few minutes add ½ a teaspoon of garam masala and adjust salt to taste.
Fried eggplant (aubergine, brinjal) – also simple and delicious!
Slice 1 large or 2-3 smaller eggplant lengthwise into thin slices. Coat each slice with some oil and dip them into a mixture of Kashmiri chilli powder, ground coriander and salt to taste. Fry the slices in a non-stick frypan until browned on both sides and soft in the centre. Garnish with fried curry leaves.
michelle picker cooks 