Kofta Curry

Name: Kofta Curry
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 2 onion; 6 el sunflower oil; 2 tl ground cumin; tl ground cinnamon; 1 cm fresh ginger; 15 g fresh coriander; 3 toe garlic; 500 g half to half chopped; 1 medium sized egg; 2 tl curry powder; 400 g tomato cubes look; 250 ml tap water; 1 eggplant

Indian dish with onion, cumin, cinnamon, ginger, coriander, garlic, minced meat, egg, curry powder, tomato cubes and eggplant.

Ingredients

Kitchen Stuff

1 hand blender or food processor

Directions

Slice the onion.
Heat the oil and fry half of the onion with cumin and cinnamon for 10 minutes on low heat.
Peel the ginger and cut finely.
Cut the coriander roughly and the garlic fine.
Mix the ginger with the rest of the onion, ⅓ of the coriander and ⅔ of the garlic. Puree with the hand blender or food processor.
Mix the mince with the rest of the cumin and garlic, ⅓ of the coriander, the egg, curry powder and salt and pepper.
Turn balls of the size of a walnut. Put the onion mixture in the pan and fry 2 min.
Add the tomato cubes and the water and simmer for 20 minutes.
Add the balls and simmer for 20 minutes on low heat.
Cut the aubergine into thin slices.
Heat the rest of the oil and fry the eggplant for 5 minutes. Change regularly.
Add to the curry and garnish with the rest of the coriander.