Beef Kofta in Cream Sauce

* Exported from MasterCook II *

Beef Kofta in Cream Sauce

Recipe By : Meera Blackley, "Indian Home Cooking
Serving Size : 6
Categories : Beef, Chicken, Lamb

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BEEF KOFTA
2 lb ground beef
2 tbsp whipping cream
2 tsp ginger root -- chopped fine
2 chiles, red or green -- fresh, chopped fine
3 garlic cloves -- chopped fine
1 1/2 tsp coriander seed -- ground
1 1/2 tsp garam masala
1 1/4 tsp cumin -- ground
1 tsp mango powder
salt

CREAM SAUCE
1 tbsp vegetable oil (I used ghee <made from butter>)
1 tsp cumin seed
2 bay leaves
2 tsp ginger root -- chopped fine
2 chilis, red or green -- chopped fine
3 garlic cloves
1 1/4 c whipping cream
1 1/4 tsp coriander seed -- ground
1 1/4 tsp cumin seed -- ground
1 tsp mango powder
1/2 tsp turmeric -- ground
1/2 tsp garam masala
1 bunch cilantro -- leaves, chopped fine

To make kofta, place beef, cream, ginger, chilies, garlic, ground
coriander, garam masala, cumin, mango powder, and salt to taste in a bowl
and mix well to combine. Take spoonfuls of mixture and, using wet hands,
mold mixture into oval shapes or balls and place in a steamer.
Three-quarters fill a saucepan with water and bring to the boil. Place
steamer over saucepan, cover and steam for 15 to 20 minutes, or until
kofta is just cooked.

Remove kofta from steamer and place in a shallow ovenproof dish. Set
aside.

To make sauce, heat oil in a saucepan over low heat, add cumin seeds, bay
leaves, ginger, chilies and garlic and cook for 2 minutes. Stir in cream,
ground coriander, cumin, mango powder, turmeric and garam masala and cook,
stirring constantly, for 5 to 7 minutes. Remove sauce from heat, stir in
cilantro, and season to taste with salt. Spoon sauce over kofta, cover
and bake at 300 degrees F for 20 minutes.

The health conscious can try using spinach in the sauce in place of the
cream. You will need 2 bunches (2lb) tender, young spinach. Chop the
spinach, then steam or microwave until tender. Drain, place in a food
processor or blender, and process until smooth. Simply use the spinach
puree in place of the cream.


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Serving Ideas : Use ground chicken, lamb, or veal instead of beef. The
book doesn't suggest anything other than beef, but I
have used ground turkey with excellent results.

NOTES : Chartwell Books, Inc. (div of Book Sales, Inc.); Secaucus, NJ;
1993. ISBN 0-7858-0196-0