Turkey kofta curry

• porsi: Serves 4

Bahan-bahan

For the meatballs:

2 tbsp olive oil, plus extra for browning

1 onion, chopped

1 garlic clove, crushed

1 tsp ground cumin

1 tsp ground coriander

1 tsp chilli powder

1 tsp salt

Handful of fresh coriander, chopped

450g turkey mince

For the curry:

1 tbsp olive oil

1 onion, finely chopped

1 garlic clove, crushed

1 x 3cm piece of fresh ginger, peeled and grated

1 tsp salt

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

½ tsp tunneric

1 x 400g tin of chopped tomatoes

60mI cream

60mI plain Greek yoghurt

To serve:

Rice

Petunjuk

1 For the meatballs, heat half of the oil in a pan over a medium-high heat. Add the onion, garlic, cumin, coriander, chilli powder and salt. Cook for 5-7 minutes. Remove from the heat and leave to cool.

2 In a bowl, combine the fresh coriander, turkey mince, cooled onion mixture and remaining oil. Mix until just combined. Form into about 24 small meatballs and set aside.

3 Heat a splash of oil in a large frying pan over a medium-high heat. Working in batches to avoid crowding the pan, brown the meatballs on all sides, adding more oil as necessary and transferring them to a plate once browned.

4 For the curry, heat the olive oil in a large saucepan over a medium heat and add the onion. Cook for 3-4 minutes until softened. Add the garlic, ginger, salt, cumin, coriander, garam masala and turmeric. Cook for 2-3 minutes.

5 Add the chopped tomatoes, cream and yoghurt. Stir well and bring the sauce to a boil.

6 Remove from the heat and whizz with a hand blender until smooth. Return to a medium heat. Add the meatballs and stir to coat in the sauce.

7 Cover with a lid and simmer for 10-15 minutes until the meatballs are completely cooked throughout and the sauce has thickened. Serve over rice and garnish with fresh coriander leaves.