Afghan Kofta Curry is a traditional Afghan recipe for a classic curry of spiced meatballs cooked in a spicy yoghurt and cashew paste curry gravy. The full recipe is presented here and I hope you enjoy this classic Afghan version of: Afghan Kofta Curry.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic curry from Afghanistan, featuring ender and juicy meatballs, made from a blend of minced meat and aromatic spices, simmered in a hearty, spiced yoghurt-based curry sauce.
Ingredients:
For the Koftas:
500g minced mutton
1/2 tsp, Salt
1/4 tsp, Turmeric Powder
1/4 tsp, Garam Masala Powder
1/2 tsp, Red Chilli Powder
1/2 tsp, Coriander Powder
1/2 tsp, Cumin Powder
1 Small Onion, chopped
3 Green Chilli
8 Garlic cloves
3 Small Pieces Ginger
2 Tbsp Roasted Chickpea Powder
1 egg
For the cashew paste:
2 Medium onions cut in slices
4 green chillies
10 Kajo/kaju (cashews)
For the curry:
10 black peppercorns
5 cloves
1 black cardamom
2 bay leaves
3 green cardamom
2 tbsp, Ginger-Garlic Paste
1/2 Tsp, Salt
1 Tsp, Coriander Powder
1/2 Tsp, Cumin Powder
1/4 Tsp, char masala
2 tbsp, Water
120ml Yoghurt
250ml Water
1/2 tsp, chilli Flakes
1 Tsp, Fenugreek leaves
3 Green Chillies (keep whole)
3 Tbsp, Cream
coriander leaves, coarsely chopped, to garnish
Method:
For the koftas, combine the onion, chilli, garlic, ginger and roasted chickpea flour in a food processor. Chop finely then add the spices and pulse to mix. Scrape into a bowl, mix with the meat. Add the egg and mix thoroughly to combine then chill in the refrigerator for 30 minutes.
For the cashew paste, place a little oil in a pan over medium heat and use to fry the onion for about 6 minutes, or until soft and starting to colour around the edges, Take off the heat, turn out onto a plate and set aside to cool. Once cold, combine in a blender with the green chillies and cashews. Process to a paste, adding a little water if necessary. Scrape into a bowl and set aside until needed.
For the curry, place a pan over medium heat. Add a little oil and use to fry the black peppercorns, cloves, black cardamom, bay leaves and green cardamom for about 2 minutes, or until aromatic. Stir in the ginger-garlic paste and fry for 60 seconds then add the salt, coriander powder, cumin powder and garam masala and blend with 2 tbsp water. Stir-fry for 2 minutes over medium heat.
Reduce the heat to low and stir in the cashew nut paste. Cook, stirring for 5 minutes. Now stir in the yoghurt and continue cooking for 5 minutes. At this point stir in the 250ml water.
Shape the meat mixture into walnut sized balls and drop into the gravy. Simmer gently over low heat for 15 minutes. At this point stir in the chilli flakes, fenugreek leaves and green chillies. Continue cooking for 5 minutes over low heat.
To finish, stir in the cream and cook for 2 minutes more.
Turn into a warmed serving dish, garnish with coriander leaves and serve accompanied by rice, rotis and/or naan breads.
Click on the image, above to submit to Pinterest.