Kofta Korma - Swedish meatballs with Indian taste
This is my favorite recipies for meat balls. They're cooked in a rich tomato sauce with influences from India. Whenever I use tinned tomatos, I use whole tomates in juice. They taste a lot better than the pulp or strained variants. If pulp is required, I usually use a pair of scissors to cut the tomatoes in the tin, not losing any tomato juice.
Meat balls
- 500 g. ground beef
- 2 tbsp. neutral oil
- 1 large onion, very finely chopped or grated
- 2 cloves of garlic, very finely chopped or grated
- 2 tsp. ground cumin
- 2 tsp. ground coriander seeds
- 1 tsp. garam masala
- 2 tsp. paprika
- 1 tsp. ground black pepper
- 2.5 tbsp. wheat flour
- 1 fistful parsley, finely chopped
- 1 tsp salt or to taste
Sauce
- 3 large bay leaves
- 2 sticks whole cinnamon
- 1 tsp. black cumin, coarsly ground
- 2 tsp. ground cumin
- 2 tsp. ground turmeric
- 1 tsp. dried and ground chillies
- 1 tsp. ground black pepper
- 2 tins (2*400 g.) whole tomatoes in juice
- 1.5 dl. heavy cream
- salt to taste
- 1 dl neutral oil.
- Parsley for garnish
Directions
- Fry the onions and the garlic in oil at medium heat until browned and very soft.
- Mix with the spices, salt, flour and parsley.
- Add the ground beef and stir
with a fork or work with your fingers to get a smooth batter.
- Roll
to meat balls with an inch in diameter. Soaking your hands in cold water or a
drop of oil prevents the meat from sticking.
- Heat the oil in a heavy pan.
- Add the bay leaves, the cinnamon, the black cumin and the cumin and let it fry at medium heat for a minute.
- Add the turmeric and let fry for another 30 seconds.
- Add the tomatoes and salt and bring to a boil.
- Turn the heat down to low.
- Carefully add the meatballs.
- Cook for 40 minutes.
- If you like you can skim some excess oil from the pan, but it isn't neccessary.
- Add the cream and cook for another 10 minutes.
- Add parsley for garnish.
- Serve with basmati rice and a buttered naan bread.