23 Ingredients
4 Portions
- 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. 2 Tbsps vegetable ghee
- 9. 2 medium white onions, sliced
- 10. 6 medium fresh tomatoes, sliced
- 11. 5g garam masala
- 12. 5g ginger paste
- 13. 5g garlic paste
- 14. 1 cinnamon stick
- 15. 1/2 tsp whole cloves
- 16. 1 tsp whole cardamom
- 17. 1/2 tsp cumin powder
- 18. 150g coconut cream
- 19. 10g fresh cilantro, finely chopped
- 20. 4 curry leaves
- 21. 2 Tbsps lemon juice
- 22. 250g water
- 23. Salt (to taste)
10 Steps
-
*
Defrost Switch product in the refrigerator before cooking.
-
01/
In a bowl, mix all meatball ingredients gently.
-
02/
Shape mixture into small meatballs and set aside.
-
03/
Heat ghee in a pot, add cinnamon, cloves, and cardamom. Fry for 1 minute.
-
04/
Add onions, fry 10-15 mins until golden. Add tomatoes, cook until soft (about 5 minutes).
-
05/
Stir in garam masala, cumin, curry leaves, cook 3 mins.
-
06/
Add ginger, garlic (and optional salt), cook 2-3 minutes. Add water and coconut cream.
-
07/
When curry boils, reduce heat, gently add meatballs.
-
08/
Cover, cook on medium-low for 5 minutes.
-
09/
Stir meatballs, cover, cook another 5 minutes on medium-low.
-
10/
Add lemon juice, garnish with cilantro.
