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Servings: 4
| 6x quarter pounder beef burgers |
| 1 onion, roughly chopped |
| 1 thumb of ginger, roughly chopped |
| 1 green chilli, whole |
| 1 tablespoon ghee |
| 1 large tomato, chopped |
| 3 heaped tablespoons of creamy yoghurt |
| 75g cashew nuts |
| 1 tsp Mandala garam masala |
| 1 ½ tsp Mandala king masala |
| Squeeze of fresh lime juice |
| Bunch of fresh coriander, leaves and stalks separated |
| Single cream, drizzle for garnish |
Prepare:
| On a chopping board, cut the beef burgers into quarters and roll into meatballs. Set aside in the refrigerator to chill for an hour or for 30 minutes in the freezer. |
| Dice, chop and cut the onion, garlic, ginger, green chilli and coriander as described in the ingredients list and set aside. |
Cook:
| In a deep non-stick pan, add the ghee and fry the onions for 4-5 minutes until they turn brown at the edges. |
| Add the garlic, ginger, green chilli, cashews, tomatoes and fry for another 2-3 minutes. |
| Add the Mandala king masala, yoghurt, tomatoes and stir fry for 3 minutes. |
| Add a splash of water, salt, and the coriander stalks. Stir and simmer for about 8 minutes until the water has reduced to a thick paste. Set aside to cool down. |
| Add the curry paste and a splash of water to a food processor and blitz to a fine pulp. If the sauce is still hot you can use ice cubes instead of water to reduce the temperature while blending. |
| Add the sauce back to the pan and gently heat. If your food processor will not let you make a very smooth pulp, then use a sieve to add the sauce back into the pan to remove any lumps. |
| Bring the sauce temperature back up to a simmer and add the cold meatballs straight from the fridge/freezer into the hot sauce. This quick transition from hot to cold should bind the meatballs making sure they do not break, so make sure the sauce is hot before adding the meatballs. |
| Stir and simmer the meatballs on a low heat with lid fitted to the pan for about 15 minutes. Be careful as this type of curry sauce tends to splatter easily, which is why it is best to use a deep pan when making this dish. |
| Remove the lid and continue to cook on a low heat, allowing the sauce to thicken. |
| Add a splash of fresh lime juice and transfer to a serving bowl. |
Garnish:
| Garnish the kofte with chopped coriander leaves, de-seeded red chillies and a drizzle of fresh single cream. Serve with Indian bread or rice. |
