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133 Buckhurst Street, South Melbourne, 3205

Created by Afghani asylum-seeker, Aquila Ahmadi, who says it’s “a challenging dish to get just right”. But we bet it’s worth the effort.

Serves 4–6

Kofta

500g minced lamb or beef

1 medium onion, minced

1 tablespoon garlic, finely chopped

1 egg

3 teaspoons ground coriander seeds

1 tablespoon chicken stock

½ teaspoon ground black pepper

¼ cup finely chopped fresh coriander

Korma Sauce

3 tablespoons vegetable oil

2 medium onions, finely chopped

2 cups (500ml) water

1 tablespoon chicken stock

1 tablespoon tomato paste

2 teaspoons paprika

3 teaspoons ground cumin

3 teaspoons ground coriander

To make Kofta

Combine all the kofta ingredients in a glass bowl and mix until well combined. Form balls about 4 cm thick. Set aside.

Heat the oil in a large pan. Fry the onions until they turn golden brown.

Place the water in a bowl, then add the chicken stock, tomato paste, paprika, cumin, and coriander. Mix until the tomato paste dissolves.

Add the mix to the fried onions, and stir for a few minutes until well combined.

Add the kofta to the tomato sauce, making sure they do not touch. Add water until the kofta are two-thirds covered.

Place the pan on medium to high heat and cover with a lid. Cook for 20 minutes.

Remove the lid and carefully turn over each kofta, making sure the bottom is not burning. Stir gently and replace the lid, leaving it ajar, so the steam can escape. Cook for a further 25 minutes. Stir occasionally.

Remove the lid and simmer for an additional 15 minutes until the sauce thickens.

Rotate the kofta several times to prevent burning.

Serve with Cucumber and Mint Raita and salad on the side.

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