Beef Kofta Meatballs in Curry Sauce, Cucumber Salad & Pappadums

Prepare Ingredients:

Wash the fresh produce. Cut shallot in ½ - finely dice ½ and thinly slice ½. Mince garlic and grate ginger. Pick coriander leaves, discard stems and roughly chop reserving a few leaves for garnish. Zest lemon and finely chop peel.

Make Meatballs:

In a bowl combine mince with lemon zest, garlic, coriander and diced shallot. Season mix with salt and pepper. Using you hands, mix well and form into 8 balls. Tip: Wetting your hands before can help with forming the balls.

Brown Meatballs:

Heat a little olive oil in a pan over medium-high heat and brown meatballs. Cook for 4-5 minutes until lightly browned on all sides. Transfer meatballs to a plate.

Prepare Curry Sauce:

Return same pan to heat, adding a small amount of oil and when hot. Add curry paste and ginger then fry, stirring for about 1 minute. Stir in ½ crushed tomatoes you will have remainder, coconut milk until combined. Season and bring to the boil, reduce heat and simmer for 3 minutes. Return meatballs to the pan and cook for a further 10 minutes, until cooked through and sauce is reduced.

Make Salad:

Meanwhile, prepare pappadums. We brushed ours with some oil on the top of one side, single layer and cooked in the microwave for 45 seconds, cooking in batches. Roughly chop cucumber and place in a small bowl with sliced shallot. Squeeze in lemon juice and 1 Tablespoon olive oil. Season with salt and pepper and mix to combine.

You Plate It:

To serve, divide meatballs and sauce between dishes and garnish with coriander. Serve with pappadums and cucumber salad. Enjoy!