Zutaten
Rinderhackfleisch750 grams- Fresh chopped mint2 tablespoons
- Fresh ginger, chopped2 teaspoons
Gemahlener Koriander1 teaspoon
Garam Masala0.5 teaspoon
Chilipulver1 teaspoon
Joghurt60 ml
Ghee3 tablespoons- Onion, medium, sliced2 pieces
Zerkleinerten Knoblauch2 cloves
Gemahlener Kardamom0.5 teaspoon- Additional garam masala1 teaspoon
- Ground turmeric1 teaspoon
Kümmelsamen1 teaspoon- Medium-sized tomatoes, chopped2 pieces
Tomatenmark1 tablespoon- Small eggplant, chopped2 pieces
- Small red chili, finely chopped2 pieces
Rinderbrühe1 cup
Frischer Koriander1 tablespoon
Schritte
- 1
Place the ground meat, mint, ginger, ground coriander, garam masala, chili powder, and yogurt in a medium-sized bowl. Shape large spoonfuls of the ground meat mixture into oval kofta and place them on a tray, cover, and refrigerate for one hour.
60 MinBenötigte Werkzeuge:🍳Bowl - 2
Heat half of the ghee in a large frying pan and cook the kofta in batches until fully browned. Drain on absorbent paper.
10 MinBenötigte Werkzeuge:
Bratpfanne - 3
Heat the remaining ghee in the same pan and cook the onion, garlic, cardamom, additional garam masala, turmeric, and cumin, stirring until the onion is slightly browned.
10 Min - 4
Add the tomatoes, paste, eggplant, and chili and cook, stirring for 5 minutes or until the vegetables are tender.
5 Min - 5
Add the broth and kofta, cover, and simmer on low heat for 20 minutes. Remove the lid and simmer on low heat for an additional 10 minutes or until the kofta is fully cooked and the sauce thickens. Just before serving, add the chopped fresh coriander.
30 Min
Nährwertangaben
Rinderhackfleischpro 100gGemahlener Korianderpro 100gGaram Masalapro 100gChilipulverpro 100gJoghurtpro 100gGheepro 100gZerkleinerten Knoblauchpro 100gGemahlener Kardamompro 100gKümmelsamenpro 100gTomatenmarkpro 100gRinderbrühepro 100gFrischer Korianderpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.