Indian Almond Koftas With Yogurt Recipes

Steps:

• Put the ground meat in a larger bowl, and add ginger, garlic, cayenne peppers, onion, egg, tumeric, garam masala, cilantro, mint, potato, and salt and pepper to taste.
• Mix well (you'll have to use your hands for this one).
• Form golf ball sized balls with the meat mixture, and set aside.
• Allow to rest 30 minutes.
• Heat oven to 375º.
• Place the kofta on a non-stick cookie sheet and bake 25 minutes or until cooked through, and slightly browned.
• Serve hot, with nan bread, cucumber-yogurt sauce and a fresh tomato and mint salad.

Steps:

• Preheat oven to 190°C.
• To the minced meat add the ginger, green chilie, coriander, curry powder, crumble the stock cube into the mixture.
• Add 1 tbsp of yogurt and half of the milk powder, mix well to incorporate the ingredients.
• Divide the mixture into 12 and shape into balls. Roll the balls in the flaked almonds and place on a baking sheet, spaced out to allow them to expand while cooking.
• Stir together the remaining yogurt, milk powder, sugar, oil and chilli powder and a little salt to taste.
• Spoon the yogurt mixture over the koftas, coat them well.
• Bake in the oven, uncovered for 30 minutes, the almond coating should be golden and toasted.
• Serve with drinks, salads, curries or just as they are.

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Add cumin seeds, cardamom pods, whole cloves, cinnamon stick, and bay leaf. Cook until spices start to sputter, about 1 minute. Stir in onion, ginger, and garlic. Cook and stir until onion is softened and just starting to brown, about 5 minutes.
• Stir in diced tomatoes, coriander, turmeric, cumin, garam masala, cayenne, and salt. Bring mixture to a gentle simmer; add yogurt and stir well. Add frozen vegetable balls. Pour in hot water to thin sauce slightly to desired consistency. Bring mixture back to a simmer and cook, covered, until sauce is thickened and vegetable balls are heated through, 10 to 15 minutes.

Steps:

• In a large bowl, mix the lamb mince with the curry paste, mango chutney, garlic and ginger. Season a little and roll into 20 oval balls. Heat a large, non-stick frying pan - you shouldn't need any oil, as lamb mince is quite fatty. Cook the koftas in batches for 2-3 mins - be careful as they are quite fragile.
• Heat oven to 200C/180C fan/ gas 6. Transfer the koftas to a baking tray and put in the oven for 10 mins, adding the flatbreads for the final 5 mins. Mix the yogurt with the mint sauce. Serve the koftas wrapped in a flatbread with some minty yogurt, tomato and lettuce.