Kari de Boulettes

For a tasty, spicy dish try Mehernosh Mody's French-Indian fusion recipe for meatballs in tomato sauce
By Mehernosh Mody
Kari de Boulettes
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time:
  • Effort: medium

Ingredients

For the koftas (meat balls):

  • 500 g minced lamb
  • 1/2 an onions, finely chopped
  • 2.5 cm ginger, finely chopped
  • 3-4 cloves garlic, finely chopped
  • 2 tbsp coriander leaves, chopped
  • 2 fresh green chillies, de-seeded and finely chopped
  • 3 tbsp grated cheddar cheese
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp chilli powder
  • salt, to taste

For the sauce:

  • 3 tbsp vegetable oil
  • 1 onion, sliced
  • 1 tsp ground coriander
  • 1/2 tsp chilli powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garam masala
  • 1/2 tsp mustard seeds
  • 900 g chopped fresh or canned chopped tomatoes
  • salt
  • chopped coriander, to garnish

Method

1. First make the meatballs. In a large mixing bowl, mix together the minced lamb, onion, ginger, garlic, coriander leaves, chillies, Cheddar, cumin, coriander, chilli and salt.

2. Shape the mixture into meatballs about the size of golf balls. Set aside.

3. To make the sauce, heat 2 tablespoons of the vegetable oil in a large saucepan. Add the onion and fry gently until translucent.

4. Add the ground coriander, chilli, cumin and garam masala, mixing well. Fry gently for a few seconds.

5. Add the chopped tomatoes and cook until their moisture has evaporated, around 15-20 minutes.

6. Season with salt and blend or process in a jug blender or with a hand blender to make a puree.

7. In a small saucepan, heat the remaining oil. Add the mustard seeds. Once they begin to pop, after a few seconds, add the tomato puree, mix well and bring to the boil.

8. Add the koftas and simmer them in the tomato sauce until they are cooked through, around 10-15 minutes.

9. Garnish with coriander leaves and serve.

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