Kofta Curry (Meatball Curry - Nut-Free)

Ingredients

• 1 lb Ground beef or lamb
• 1 medium Onion (finely chopped)
• 1 tablespoon Ginger-garlic paste
• 1 Green chilies (finely chopped)
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 0.25 cup Breadcrumbs (plain, nut-free)
• 1 Egg
• 2 cups Tomatoes (pureed)
• 3 tablespoons Vegetable oil
• to taste Salt
• 2 tablespoons Fresh cilantro (chopped, for garnish)

Instructions

1. 1In a large mixing bowl, combine the 1 lb of ground beef or lamb, half of the 1 medium finely chopped onion, the 1 tablespoon of ginger-garlic paste, the 1 finely chopped green chili, the 1 teaspoon of cumin powder, the 1 teaspoon of coriander powder, the 0.5 teaspoon of garam masala, the 0.25 cup of plain nut-free breadcrumbs, the 1 egg, and 0.5 teaspoon of salt. Mix all ingredients thoroughly with your hands until just combined, being careful not to overmix.
2. 2Divide the mixture into 12-15 equal portions and roll each portion into a small, round meatball, approximately 1.5 inches (3.8 cm) in diameter.
3. 3Heat the 3 tablespoons of vegetable oil in a 10-inch (25 cm) non-stick skillet over medium heat (approximately 300-325°F / 150-160°C). Once the oil shimmers, carefully place the meatballs into the hot skillet, ensuring they are not overcrowded. Brown the meatballs for 5-7 minutes, turning them gently with tongs every 1-2 minutes, until they are golden brown on all sides; they do not need to be cooked through at this stage. Remove the browned meatballs from the skillet and set them aside on a clean plate.
4. 4In the same 10-inch (25 cm) non-stick skillet, add the remaining half of the 1 medium finely chopped onion. Sauté over medium heat (approximately 300-325°F / 150-160°C) for 5-8 minutes, stirring frequently, until the onion softens and turns a translucent golden brown.
5. 5Pour the 2 cups of pureed tomatoes into the skillet with the sautéed onion. Cook over medium heat (approximately 300-325°F / 150-160°C) for 7-10 minutes, stirring occasionally, until the tomato puree has thickened and deepened in color, and the oil begins to separate from the sauce. Add 0.5 teaspoon of salt to the sauce and stir well; taste the sauce and add more salt, 0.25 teaspoon at a time, if needed, until it reaches your desired seasoning.
6. 6Gently place the browned meatballs back into the tomato sauce in the skillet, nestling them into the gravy. Cover the skillet with a lid and reduce the heat to low (approximately 200-225°F / 95-105°C). Simmer for 20-25 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F (71°C) when checked with a meat thermometer, and the gravy has thickened to your desired consistency.
7. 7Remove the skillet from the heat. Garnish the Kofta Curry generously with the 2 tablespoons of chopped fresh cilantro. Serve hot with plain rice.

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