Kofta Curry

Ingredients

• 1½ lb ground beef
• 1 onion
• 4 garlic cloves
• 1 inch ginger
• 14½ oz canned diced tomatoes
• ½ cup yogurt
• ¼ cup fresh cilantro (optional)
• 1½ cup basmati rice
• 2 tbsp chickpea flour
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• ½ tsp red chili powder
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp vegetable oil

Steps

1. Finely chop half an onion, mince garlic, and grate ginger. In a bowl, combine ground beef with half of the minced garlic, grated ginger, chickpea flour, 0.5 tsp cumin, 0.5 tsp coriander, 0.25 tsp turmeric, 0.25 tsp red chili powder, 0.5 tsp salt, and 0.25 tsp black pepper. Mix well and form into 16-20 small meatballs.
2. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Brown the meatballs in batches until golden on all sides, then remove and set aside.
3. Chop the remaining half onion. In the same pot, add the remaining 1 tablespoon of oil. Sauté the chopped onion until softened, about 5-7 minutes. Add the remaining minced garlic and grated ginger and cook for 1 minute until fragrant.
4. Stir in the canned diced tomatoes, remaining 0.5 tsp cumin, 0.5 tsp coriander, 0.25 tsp turmeric, 0.25 tsp red chili powder, 0.5 tsp salt, and 0.25 tsp black pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens.
5. Reduce heat to low. Stir in the yogurt until well combined. Carefully add the browned meatballs back into the pot. Cover and simmer for 15-20 minutes, or until the meatballs are cooked through and tender.
6. While the curry simmers, cook the basmati rice according to package directions. Fluff with a fork.
7. Stir in the garam masala. Taste and adjust seasoning as needed. Garnish with fresh cilantro, if using, before serving.
8. Serve the Kofta Curry hot over basmati rice.