Koftay (Meatball) Curry

Servings: 8 people (makes 34 meatballs)

Ingredients:

• 2 and 1/2 lbs. ground chicken (or ground beef or ground goat or lamb)
• 3 medium sized onions (crushed)

For meat:

• 3 tablespoons bread crumbs
• 2 tablespoons fresh cilantro chopped
• 2 tablespoons dry methi
• 2 teaspoons freshly ground ginger
• 2 teaspoons freshly ground garlic
• 1 teaspoon sea salt
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon tandoori chicken masala
• 1/2 teaspoon cumin powder

Note: If using another meat other than chicken, then you can replace the spices (red chili, coriander, cumin powders and tandoori chicken masala) with 2 tablespoons of chapli kebab masala instead

Ingredients for koftay curry:

• 1 teaspoon sea salt
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 2 pinches of clove powder
• 1 medium sized onion crushed/grounded
• 3 tomatoes peeled and chopped OR 3 tablespoons of crushed tomato
• 1/3 cup oil
• 2 tablespoons freshly ground garlic
• 1 and 1/2 tablespoons freshly ground ginger

Directions:

In a big bowl place the meat and all the ingredients for the meat. Squeeze out the water from the crushed onions and put the crushed onions in the bowl as well.
Tip: To enhance the flavour, take 1 green bell pepper, and grind it with the onion. And squeeze the water out, and add to the meat.
Mix with hands.

Begin rolling the meat in your hand to balls. This will make approximately 34 balls.

In a non-stick pan, add in the crushed/ground onion and oil, on medium heat.

When the onion has become translucent, add in the garlic, and stir.

About a minute later, begin adding in the meat balls.

As the meatballs start to change colour, carefully move them aside and keep adding in the rest of the meatballs.

Once all the water has evaporated from the pan, add in the ground ginger.

When the oil has separated, add in the spices, and mix carefully.

After 2-3 minutes add in the chopped/crushed tomato.

When all the tomatoes have dissolved into the curry, add 2 cups of water. Let it cook for 10 minutes on low-medium heat.

Turn off the heat. Your dish is ready to serve! Enjoy with naan, roti, or rice.