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Indian kofta
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Ingredients:
  • 500g lean beef mince
  • 2cm piece fresh ginger, peeled, finely grated
  • 2 garlic cloves, crushed
  • 1 small onion, finely grated
  • 24.80 gm tandoori paste
  • 40.00 gm mango chutney
  • 250.00 ml thick natural yoghurt
  • 125.00 ml fresh mint leaves, roughly chopped
  • 2.40 gm salt
  • Steamed basmati rice, to serve
  • Pappadams, cooked, to serve
  • Fresh mint leaves, to garnish
Instructions:
  • Preheat your oven to a toasty 200°C and prepare a large baking tray by lining it with some trusty baking paper.
  • In a large bowl, mix mince, ginger, garlic, onion, tandoori, chutney, salt, and pepper using clean hands until fully combined. Shape tablespoonfuls of the mixture into balls and place them on a baking tray. Bake for 20 to 25 minutes until cooked through.
  • For the tangy yoghurt sauce: Blend 1/2 cup yoghurt and mint leaves in a food processor until the mint is finely chopped and the sauce turns green. Transfer to a bowl, then mix in the rest of the yoghurt, chutney, and salt until well combined.
  • Plate the kofta alongside fragrant basmati rice, crispy pappadams, and creamy yogurt sauce. Finish with a sprinkle of fresh mint leaves for a burst of flavor.

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