Fluff up with a fork, then add juice 1 lemon, bunch chopped coriander and a drizzle olive oil. This recipe comes out of the Hare Krishna cookbook, The Higher Taste. Your Greek Lamb koftas in tomato sauce is ready. The aubergine is a shape-shifter. For the meat if using manual mode then grind at medium speed for approximately 45 seconds. Tips When ready to serve, pour the sauce overtop the kofta (only use what you will eat in one sitting, as the kofta get soggy once in the sauce), then pour the reserved coconut milk over top the kofta. Enjoy with Indian flatbread and/or basmati rice. HB Pro Juicer Mixer Grinder minces the meat so fine, giving juicy koftas, served with sweet, sour spicy blended sauce. If you are using fenugreek seeds instead of kasoori methi, also add the fenugreek seeds at this point. Once, the tomato sauce starts to thicken (it shouldn’t be watery), add the cooked lamb koftas gently, and let the sauce cook for another 15 minutes so that meat soaks up all the juicy goodness of tomato sauce. Heat a pan and add oil. Here they are nestled into their happy place, a garam masala-spiced tomato sauce. To serve: Serve the kofta in the pan, top with carrot salad, a drizzle of olive oil and the remaining coriander leaves. You want to have the texture of ricotta. Here they are nestled into their happy place, a garam masala-spiced tomato sauce. sugar, crushed tomatoes, fresh rosemary, crushed red pepper flakes and 10 more. Preparation Mix the meat with the onion, salt, pepper, cinnamon, and allspice and knead to a soft paste. Place a lid on the pot and bring the water to a boil over high heat. They don’t get the same beautiful, even golden color and usually collapse a little into more of a puck shape while baking. Cook for a couple of minutes, then turn off the heat and leave to cool. Meera Sodha’s aubergine koftas in tomato and spinach sauce. WHAT YOU’LL NEED: Medium saucepan, medium frying pan, chopping board, knife, PANTRY STAPLES: Cooking oil (vegetable or grape seed). Add the tamarind tomato sauce on the kofta. Wet your hands with some water and shape the meat into small meatballs size. Add chopped onions, ginger, garlic and green chilli. Cook the carrots: Bring a medium saucepan of salted water to the boil. , https://m.youtube.com/watch?v=IxkgG6FNYg4&t=287s. But I am not going to use this koftas for curry but rather use it to make a Middle Eastern cuisine called Kofta Ma'Laban which we used to enjoy a lot in the restaurant. Soak eight wooden skewers in water for 20 minutes, to stop them burning. Halve the carrots lengthways, then cut into triangles. Cooking these lamb kofta in the sauce also helps them stay really flavoursome. Prep 20 minCook 1 hr 15 min Makes 16 koftas, to serve 4, Rapeseed oil, for frying3 aubergines, chopped into 1.5cm pieces (800g net weight)6 garlic cloves, peeled and minced1 ½ tsp ground cinnamon¾ tsp ground black pepper½ tsp ground cumin1½ tbsp tomato puree100g dried breadcrumbsFine sea salt700g passata1 ½ tsp Kashmiri chilli powder1 tsp garam masala100g baby spinachNaan, to serve. To make the sauce, heat the oil in a pan, add the garlic and briefly fry. New! In today’s recipe, the aubergine is transformed into kofta, or Indian meatballs for want of a better description, which are not at all meaty, but are loveable, spiced and satisfying lumps nevertheless. Spoon the tomato sauce around the outer edge of the kofta. Add roughly chopped coriander and serve hot. Here they are nestled into their happy place, a garam masala-spiced tomato sauce. While the potatoes are cooking, start the curry tomato cream sauce. Sprinkle with salt and the vegetable oil and lay on … Remove from the heat and let it cool down a bit. It can stick to your hands a little, but if it is very sticky or too wet and falling apart, you can add a bit more corn starch. Drain the hot water from the potatoes, mash them until smooth, and set aside. Recipe from Good Food magazine, June 2010. If the top does not seem cooked through you can finish the kofta in a medium oven. Sprinkle salt and cook for 3-4 minutes. The uncooked kofte will keep in the fridge alongside the tomato sauce for 24 hours. The tangy tomato sauce is a real treat, and so simple. When hot, lay in eight koftas, spacing them well apart, and leave undisturbed for a few minutes, otherwise they’ll stick to the pan. Hamilton Beach® Professional 2.2 HP 120V Juicer Mixer Grinder (58770), 14 ways to use a food processor (for more than chopping vegetables), Easy as pie: How to make the perfect pie crust, Apple tips: How to pick the best of the barrel, Blend, mix and purée your way to better cooking, 1/2 cup Cheese cubes (semi hard like edam, gouda, cheddar). Now add all the ingredients for kofta kebab in the jar along with 3 tbsp of oil. First cook the potatoes for the kofta. Homemade Marinara Sauce with Fresh Herbs Yummly. Put the Kofta balls in another dish. 3. Scatter with pine nuts and serve with pittas or couscous (recipe, below). The recipe isn’t spicy as written, with just a subtle hint of heat from the cayenne. • Kofta can also be baked in the oven: Preheat the oven to 180 degrees fan forced. Keep in mind that the coconut milk tempers the spice, softening any heat. Heat a pan, add 2 tbsp of oil and heat to a high. Spoon the tomato sauce around the outer edge of the kofta. TM & ©2020 Hamilton Beach Brands, Inc. All rights reserved. Add the egg(s) into the cavity, season the egg yolk. It’s hard to imagine, when you cut into that spongy, bright white flesh, the many-faceted things you could create, from crisp morsels to creamy dips such as baba ganoush (and even a rude emoji). Add roughly chopped coriander and serve hot. Feel free to add more if you want it spicy, or add some dried Indian red chiles to the sauce after blending. Turn the koftas gently so that they dont break. Add this into the jar and grind it to get a smooth velvety sauce, using Wet soft, Fine function. Lamb Giaortlou Kebab - Lamb Kofta With Tomato Sauce And Yoghurt SuperGolden Bakes. When cooking for 1, 4 or 6 the same techniques apply but the preparation and cooking times may change slightly. Reduce the heat and warm the kofta sauce. It’s hard to imagine, when you cut into that spongy, bright white flesh, the many-faceted things you could create, from crisp morsels to creamy dips such as baba ganoush (and even a rude emoji). Add the koftas to the hot pan and cook them on high heat for 3 min and then turn them over. If microwaving leftovers or putting sauce on in advance the baked kofta hold up a bit better. Simmer, uncovered, for 15-20 mins until sauce has thickened. These instructions are to serve 2 people. Bring out a big dish to share next time you have friends over - you can make the sauce and kofte ahead to keep it stress-free. Heat three tablespoons of oil in the same pan over a low to medium heat and, once hot, add the rest of the minced garlic and cook for about three minutes, until sticky and golden. Pour the creamy mixture back into the pot and add the coconut milk, reserving ~1/4 cup back to serve and crush the methi in your fingers and add to the pot. In today’s recipe, the aubergine is transformed into kofta, or Indian meatballs for want of a better description, which are not at all meaty, but are loveable, spiced and satisfying lumps nevertheless. he aubergine is a shape-shifter. 2. Now add chilly powder and coriander powder. Cover the pan with the lid, lower the heat and let the koftas cook for 3-4 min. Add the passata and 200ml water, and leave to cook for 15 minutes, until jammy and thick. Using clean hands, roll the mixture into 16 koftas (about 35g each) and put on a plate.