23 Ingredients
4 Portions
- For the Meatballs:
- 1. 500g Switch Kafta*
- 2. 20g fresh cilantro, finely chopped
- 3. 1 1/2 tsp ginger powder
- 4. 1 1/2 tsp garlic powder
- 5. 1 tsp black pepper powder
- 6. 1 1/2 tsp curry powder
- 7. 2 Tbsps olive oil
- 8. Salt (to taste)
- --------------------------------------
- For the Gravy Sauce:
- 9. 2 Tbsps vegetable ghee
- 10. 2 medium white onions, sliced
- 11. 6 medium fresh tomatoes, sliced
- 12. 5g garam masala
- 13. 5g ginger paste
- 14. 5g garlic paste
- 15. 1 cinnamon stick
- 16. 1/2 tsp whole cloves
- 17. 1 tsp whole cardamom
- 18. 1/2 tsp cumin powder
- 19. 150g coconut cream
- 20. 10g fresh cilantro, finely chopped
- 21. 4 curry leaves
- 22. 2 Tbsps lemon juice
- 23. 250g water
- 24. Salt (to taste)
10 Steps
-
*
Defrost Switch Kafta in the refrigerator before cooking.
-
01/
Add all the meatballs ingredients in a bowl and mix gently to combine
-
02/
Shape the above mixture into small meatballs and set 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.
