Categories: February

Ingredients

• 500g extra-lean beef mince
• 1 garlic clove, crushed
• small knob of fresh ginger, grated
• 1 tsp ground chilli powder
• 1 tsp garam masala
• 2 onions, roughly grated
• 4 tbsp korma curry paste
• 1 tbsp sunflower oil
• 200ml beef stock
• 400g can chopped tomatoes
• 170g can low-fat evaporated milk
• 2 tbsp lemon juice
• 75g frozen peas
• steamed rice, to serve
• chopped fresh coriander, to garnish

Directions

1. Put the beef, garlic, ginger, chilli, garam masala, half the onion and 1 tablespoon curry paste into a large bowl and mix well. Season well, then form the mixture into kofta balls about the size of a walnut.

2. Heat the oil in a non-stick frying pan over a medium heat, add the kofta balls and cook in batches until browned all over. Set aside.

3. Add remaining onion to the pan and cook over a very low heat until soft and golden. Add the remaining curry paste, stock and tomatoes and cook over a medium heat for 5 minutes. Add the evaporated milk and lemon juice. Return the kofta balls to the pan and simmer over a low heat for 15 minutes. Add the peas and cook for 2 minutes. Serve with rice and garnish with coriander.

Email to a friend | Print this recipe | Back