By Moushira Abdel-Malek Serves 6 Ingredients: 500 gms lean minced meat 1 onion (finely grated) 1 small onion (finely chopped) 1 tsp crushed garlic 2 eggs (beaten with a dash of milk) 1/2 cup fine breadcrumbs 4 tbsp curry powder 1 small bunch each: coriander, parsley, dill (finely chopped) 1/2 cup chopped red tomatoes 1 tsp tomato paste 2 tbsp cream 1 tbsp oil + 1 tbsp butter Oil for shallow frying Salt + pepper + allspice + cumin + thyme Method: Combine minced meat, grated onion, garlic, chopped leaves, one quarter of curry powder, eggs, bread crumbs and seasoning. Mix well by hand to combine. Form into round balls or finger shaped koftas. Heat oil in a frying pan. Cook koftas on each side to brown well. Remove on kitchen paper towels. In a cooking pan, heat oil and butter combined. Add small chopped onion. Stir until tender. Add remaining curry powder. Stir to combine. Add tomatoes and paste. Simmer, covered, over low heat for five minutes. Season to taste and add water. Bring to the boil and simmer until sauce thickens slightly. Add some more water. Bring to the boil and place koftas into sauce. Simmer for 5 minutes. Add cream to heat through. Serve with rice and yoghurt salad.
