Recipe - Phul Gobi Kofta (Meatball And Cauliflower Curry)

MEAT AND CAULIFLOWER
1 Egg, beaten
450 g Lean mince (lamb or beef)
15 g Fresh ginger, grated
2 Cloves garlic, chopped
One half teaspoon Garam masala
One half teaspoon Cumin
Leaves from 1 sprig of
Coriander
Salt
1 small Cauliflower, cut into
Florets, tough stalks
Discarded

SAUCE
75 g Ghee
1 small Onion, finely chopped
Cardamom seeds from 2 pods
Crushed
2 Cloves
2 One half Cm cinnamon stick
15 g Fresh ginger, grated
2 Cloves garlic, crushed
One half teaspoon Turmeric
1 teaspoon Chilli powder
One half teaspoon Ground cumin
One half teaspoon Ground coriander
225 g Tomatoes, peeled and chopped
150 ml Yoghurt
Salt
Leaves from 1 sprig of
Coriander

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 12 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 EATL Digest 23 Dec 96

From: "Imran C." imranc@ONTHENET.COM.AU

Date: Tue, 24 Dec 1996 19:21:41 +1000