Indian meatballs
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Each country makes its own meatballs; the Indian “koftis” have plenty of spices and flavour.
Ingredients for four
At a time
500g minced meat (lamb and pork) 2 tbsp onion powder 2 chillies; 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp garam masala 1 egg salt pepper
Tomato-yoghurt sauce
400g pureed tomatoes 200g yoghurt (unflavoured) 1 onion 4 cloves of garlic 2 cm of ginger 1 tsp; 1 tablespoon ground cumin 1 tablespoon ground coriander 1 teaspoon pepper 2 tablespoons butter 2 tablespoons cooking oil 1 handful of coriander leaves
Take the minced meat to a chopping board and finely chop with a chef’s knife. You can add the spices at this stage so they sink deep into the meat. Then put the meat in a bowl and add the egg. Leave to season for at least a couple of hours, it can be longer.
Take the meatballs out of the room in good time and cut into balls.
Chop the onion, garlic and ginger finely. Put a generous amount of butter and oil in a large pan and fry them. When the onion softens, add the spices. Fry for a while and the spices will start to release their aroma.
Then add the tomatoes. Stir to combine. Add the yogurt a spoonful at a time. As soon as the sauce is smooth and bubbling, start drizzling in the meatballs. A few at a time so the sauce doesn’t get cold from the dirt. Swirl the pan so the meatballs cook evenly. After the last batch, simmer for a couple of minutes and then serve. Garnish with yoghurt and coriander leaves.
