Beef Kofta Meatballs in Curry Sauce, Cucumber Salad & Naan Bread
- Prep time: 35 minutes
- Calories: 580
- 300 g of Beef Mince
- 1 of Shallot
- 1 of Garlic Clove
- 2 Tsp of Lemon Juice
- 1 Small Bunch of Coriander
- 1 of Ginger
- 50 g of Korma Curry Paste
- 2 of Lebanese Cucumber
- 1 400g Pack of Rich & Thick Diced Tomatoes - Classic
- 1 160g Pack of Coconut Milk
- 1 2 Pack of Naan
Prepare Ingredients:Preheat oven to 180°C. Cut shallot in half - finely dice half and thinly slice half. Mince garlic and ginger. Pick coriander leaves, roughly chop (reserving a few for garnish); discarding stems.
Make Meatballs:In a bowl combine beef mince with garlic, coriander and diced shallot. Season with salt and pepper. Using you hands, mix well and form into 8 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. Cook in batches if necessary. Transfer meatballs to a plate.
Prepare Curry Sauce:Return same pan to heat, adding a little more oil. When hot, add curry paste and ginger and cook for about 1 minute. Stir in 1⁄2 the crushed tomatoes and 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.
Warm Naan & Make Salad:Meanwhile, prepare naan. Place the naan on a baking tray, or directly on the oven rack, and heat for about 2 minutes, or until warmed through and soft. Roughly chop cucumber and place in a small bowl with sliced shallot. Add lemon juice (to taste) and 1 Tbsp olive oil. Season with salt and pepper. Mix to combine.
You Plate It:To serve, divide meatballs and sauce between dishes and garnish with reserved coriander leaves. Serve with naan and cucumber salad. Enjoy!