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Beef kofta curry
Beef kofta curry
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Total Time:
15 minutes
Quick and flavorful aromatic beef curry.
Ingredients:
  • 1 x 250 g pack of ready-to-eat Puy lentils
  • 1 heaped teaspoon garam masala
  • 400 g quality lean beef mince
  • 3 ripe tomatoes
  • 5 cm piece of ginger
  • 2 spring onions
  • 1 fresh red chilli
  • 1 bunch of fresh coriander
  • 1 ground teaspoon turmeric
  • 1 teaspoon runny honey
  • 2 heaped teaspoons Patak's rogan josh curry paste
  • ½ x 400 g tin of light coconut milk
  • 1 lemon
  • 1 mug (300g) of 10-minute wholegrain or basmati rice
  • 5 cardamom pods
  • 200 g green or yellow beans
  • 200 g frozen peas
  • 2 uncooked poppadoms
  • 4 tablespoons fat-free natural yoghurt
Instructions:
  • - Gather the ingredients and boil the kettle. - Heat a large frying pan over high heat and a medium lidded casserole pan over high heat. - Use a liquidizer. - In a bowl, mix lentils with a pinch of sea salt, black pepper, garam masala, and mince until combined. - Divide the mixture in half and shape into 6 fat fingers with wet hands. - Place the shaped fingers in the frying pan with 1 tablespoon of oil, flip when golden. - In the casserole pan, combine 1 mug of rice, 2 mugs of boiling water, and cardamom pods. - Cut the beans in half and add them to the casserole pan, then cover. - Blend tomatoes, ginger, spring onions, half of the chili, coriander stalks, turmeric, honey, curry paste, and coconut milk until smooth. - Pour the sauce into the frying pan with the koftas, bring to a boil, then simmer and season. - Uncover the rice, add peas, stir, and cook for a few more minutes. - Break up the poppadoms and microwave for a minute or two until puffed. - Slice the remaining chili and coriander leaves, then sprinkle over the curry along with yoghurt. - Serve with lemon wedges, poppadoms, and rice, beans, and peas.

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