Beef kofta curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 711.1
- Total Fat: 37.6 g
- Cholesterol: 112.7 mg
- Sodium: 1,195.2 mg
- Total Carbs: 52.3 g
- Dietary Fiber: 5.6 g
- Protein: 39.4 g
View full nutritional breakdown of Beef kofta curry calories by ingredient
Introduction
absolutely delicious. A fair few of calories but can be used as a reward? Great for people who love flavour and hate bland foods. Not spicy. Rice can be substituted for the pita bread. Good for dinner parties. absolutely delicious. A fair few of calories but can be used as a reward? Great for people who love flavour and hate bland foods. Not spicy. Rice can be substituted for the pita bread. Good for dinner parties.Number of Servings: 4
Ingredients
-
625g lean minced beef
1 tsp ground ginger
2 tsps fennel seeds
1 tsp ground cinnamon
1 tsp turmeric
2 tbsps mild curry powder
500ml tomato passata
salt and pepper
low-fat yogurt, to drizzle
mint leaves, to garnish
indian flatbread and salad, to serve
Directions
Put the mince and ginger in a large mixing bowl. Roughly crush the fennel seeds in a mortar and pestle and add them to the meat mixture with the cinnamon. season to taste with salt and pepper and use your hands to mix thoroughly. form the mixture into small, walnut sized balls and set aside.
put the turmeric, curry powder and passata in a large, heavy-based saucepan and bring to the boil. season, reduce the heat and carefully place the meatballs in the sauce. cover and cook gently for 15-20 mins, stirring and turning meatballs occasionally, until they are cooked through.
remove from heat, drizzle with yoghurt and scatter with mint leaves. serve with an indian flatbread and salad
Number of Servings: 4
Recipe submitted by SparkPeople user LAURABUTTON.
put the turmeric, curry powder and passata in a large, heavy-based saucepan and bring to the boil. season, reduce the heat and carefully place the meatballs in the sauce. cover and cook gently for 15-20 mins, stirring and turning meatballs occasionally, until they are cooked through.
remove from heat, drizzle with yoghurt and scatter with mint leaves. serve with an indian flatbread and salad
Number of Servings: 4
Recipe submitted by SparkPeople user LAURABUTTON.
