Kofta Curry

Koftas:-

1lb Ground Chicken, Beef or Lamb
1 Small Onion - Diced (smaller & thinner)
1 Tbsp - Ginger Garlic Paste
1/2 Tsp - Salt
1 Tsp - Black Pepper
1/2 Tsp - Chili Powder
1/2 Tsp - Cumin Powder
1/2 Tsp - Garam Masala
2 Tsp - Cilantro
1 Egg - Whisked
1 Tbsp - EVOO or Veg Oil

Whisk in all the spices along with the oil and egg, this allows them to mix well. Once ready add to the meat & onions knead well and set aside for 2 hrs or until ready to form the koftas.

Curry:
15 oz of Tomato Puree
1 Cup of Heavy Cream or Half & Half  (You can add 1/2 Cup of Milk & 1/2 Cup of Heavy Cream)
1/2 Cup Water
2 Tsp - Chili Powder
1 Tbsp - Almond Paste or Cashew Paste
2 Cloves Garlic - Pressed
1 Tsp - Cumin Seeds
2-3 Pods -  Black Cardamom
2-4 Tbsp - EVOO or Veg. Oil

Koftas:

Preheat oven to 375°
Line a cookiesheet with greased* parchment paper or foil,  make & place medium sized meatballs on the cookiesheet and bake for 15-20 mins. Remove meatballs and set aside. I keep them warm in the microwave.

Gravy/Curry

In dutch oven or kadai, heat the oil and add in the cumin seeds, let it splutter but do not burn them, add in the garlic & stir in the cardamom and almond paste...stirring constantly for a minute than add in the Chili powder and stir in the tomato puree. Let it come to a slow steady boil and whisk in the mixture of heavy cream and water let it come to a steady boil. Let it boil for a minute, simmer and add in the meatballs one at a time. Cover and cook for additional 10 minutes on low. Once ready to serve, I garnish mine with lots and lots of cilantro!!!

I serve mine with home made Naans & Basmati/Jasmine Rice. Enjoy!