- Recipes
Difficulty
AdvancedPrep time
25 minutesCook time
45 minutes
Ingredients
- For the Meatballs:
- • 500g Switch Kafta*
- • 20g fresh cilantro, finely chopped
- • 1 1/2 tsp ginger powder
- • 1 1/2 tsp garlic powder
- • 1 tsp black pepper powder
- • 1 1/2 tsp curry powder
- • 2 Tbsps olive oil
- • Salt (to taste)
- --------------------------------------
- For the Gravy Sauce:
- • 2 Tbsps vegetable ghee
- • 2 medium white onions, sliced
- • 6 medium fresh tomatoes, sliced
- • 5g garam masala
- • 5g ginger paste
- • 5g garlic paste
- • 1 cinnamon stick
- • 1/2 tsp whole cloves
- • 1 tsp whole cardamom
- • 1/2 tsp cumin powder
- • 150g coconut cream
- • 10g fresh cilantro, finely chopped
- • 4 curry leaves
- • 2 Tbsps lemon juice
- • 250g water
- • Salt (to taste)
Steps
-
*
Defrost Switch Kafta in the refrigerator before cooking.
-
01/
Add all the meatballs ingredients in a bowl and mix gently to combine
-
02/
Form the mixture into small, bite-sized meatballs and set them aside
-
03/
In a pot, heat the ghee and then add the cinnamon, cloves, cardamom to fry for 1 minute
-
04/
First, add the sliced onions and fry for 10-15 minutes until golden brown, then add the tomatoes and cook until their texture becomes soft for about 5 minutes
-
05/
Add the garam masala, cumin and curry leaves, and cook for 3 minutes
-
06/
Add the ginger, garlic (and salt optional), and cook for 2-3 minutes. Add the water and coconut cream
-
07/
Once the curry sauce comes to a boil, lower the heat to simmer and gently drop the meatballs one at a time
-
08/
Cover and cook on medium-low heat for about 10 minutes
-
09/
Occasionally open and stir gently meatballs . Cover and cook for another 5 minutes on medium-low heat
-
10/
Add the lemon juice and garnish with freshly chopped cilantro
-
11/
Serve hot with white rice on the side.
