A delightful twist on the classic Kofta Curry, featuring a rich and creamy tomato-based sauce and tender spiced meatballs.
Combine the minced beef, finely chopped onion, chopped fresh coriander, ground cumin, garam masala, ground turmeric, ground coriander, finely chopped green chili, minced garlic, beaten egg, and plain flour in a large mixing bowl.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into small balls and set them aside on a plate.
Use a small ice cream scoop for uniform meatball sizes.
Heat the butter in a saucepan over medium heat and sauté the chopped onion and minced garlic until soft and golden.
Stir frequently to prevent the garlic from burning.
Add the curry powder and cardamom pods to the saucepan and cook for 2 minutes, stirring constantly.
Toasting the spices enhances their flavor and aroma.
Stir in the tomato puree and yogurt, mixing well to combine.
Add the yogurt gradually to prevent curdling.
Add the meatballs to the sauce, cover, and simmer gently for 20 minutes, shaking the pan occasionally to prevent sticking.
Avoid stirring too much to keep the meatballs intact.
Serve the curry hot over cooked rice, garnished with fresh coriander.
Warm the serving plates to keep the dish hot longer.
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