Dishes of highly spiced meat are thought to have originated in pre-historic times among the inhabitants of the Indus Valley Civilization. Archaeological evidence dating to 2600 BCE from Mohenjo – daro suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin, and tamarind pods with which they flavored food. so keep in mind i try to made on mortar. and love to better then grinder / mixer it but for other curry i make on mixer da paste.
This kofta / Meatball curry is an classic Anglo Indian food and really it’s an amazing curry and ma kids & we love to have with pasta with thick gravy and mix with pasta it’s rich and divine taste & garnish with basil leave 🙂
Metaball currryyyy is a yummy taste we also have with plain white rice ma kids favorite curry i also made with gravy but for pasta i made bit thick. and ma creation is noted below 🙂
For Kofta Binding
Ground Meat 500 gm (Beef / Mutton)
Garam masala 1tbsp.
Green chilly 3 (Chopped into small pieces)
Coriander handful (Chopped into small)
Potato 1 ½ medium boil and mash / Bread 4 slice (cut the edges and soak)
Oil 1 tsp
Salt to taste (accordingly)
Onion 2 med. (chopped length wise)
Tomatoes 1 chopped finely
Ginger ½ inch
Garlic Cloves 3 Crush with Mortar (Ginger, Garlic, Cumin & Green Chilly fine paste)
Green chili 2 / 3 seeded and crushed
Cumin ½ tsp.
Coriander Pwd. ½ tbsp.
Tomato Paste 3 tbsp.
Garma Masala 1 ½ tbsp.
Basil leaves for garnish
Salt – (according to your taste)
Take a bowl add ground meat add chopped onion, coriander fresh, & green chili, potato, salt & 1 tsp of oil. Mix all the ingredient well but do not over mix the meat more coz it will turn hard while cooking.
Now make a round ball, around 15 to 20 and cover and chill for at least half or one hour.
After 15 – 20 minutes take a pan add oil let it heat medium then add the meat ball and fry till it is golden brown and keep a side.
For Gravy :
Boil the Spaghetti / Noodles according to the instruction on the packet and keep a side.
Take a wok add oil, add onions and the remaining salt and pepper. Sauté till the onions turn brown.
Add the tomatoes and sauté till it is mashy, then add crush paste of (cumin, coriander, green chilly garlic & ginger) sauté for a while till it aroma goes, then add coriander pwd. tomato paste & salt, sauté for while.
Add 1/2 cup of water and simmer on medium heat for about 5 min. Then add the meat ball & add the garam masala and cook for 10 to minutes. Switch off the flame.
The gravy will be thick and rich, take a bowl add the pasta, add meat ball top, garnish with basil leave.
I made the gravy dry, do according to desire thick or with gravy.