Indian kofta

 

 

 

 

 

 

 

 

 

 

Ingredients (serves 4)

• 500g lean beef mince
• 2cm piece fresh ginger, peeled, finely grated
• 2 garlic cloves, crushed
• 1 small onion, finely grated
• 1 tablespoon tandoori paste
• 1 tablespoon mango chutney

• Yoghurt sauce

• 1 cup thick natural yoghurt
• 1/2 cup fresh mint leaves, roughly chopped
• 1 tablespoon mango chutney
• 1 teaspoon salt
• steamed basmati rice, to serve
• pappadams, cooked, to serve
• mint leaves, to garnish

 

Method

1. Preheat oven to 200°C. Line a large baking tray with baking paper.
2. Combine mince, ginger, garlic, onion, tandoori, chutney, and salt and pepper in a large bowl. Mix with clean hands until well combined. Roll tablespoonfuls of mixture into balls. Place onto baking tray. Bake for 20 to 25 minutes or until cooked.
3. To make yoghurt sauce: Place 1/2 cup yoghurt and mint leaves into the bowl of a food processor. Process until mint is finely chopped and sauce is green. Transfer to a bowl. Add remaining yoghurt, chutney and salt. Stir to combine.
4. Serve kofta with basmati rice, pappadams and yoghurt sauce. Garnish with mint leaves.