It tastes and looks like you’ve spent hours slaving away making this curry but actually, it is very simple to put together and there is a lot of flavour going on too.
I have suggested using a curry paste in the recipe. It doesn’t have to be Rogan Josh. Try Balti, Tikka Massala, Korma etc based on your taste but make sure you buy paste and not sauce. Ready made curry sauce is not authentic and not very tasty either.
For the Kofta
- 1 heaped teaspoon garam masala
- 2 cloves garlic, finely chopped
- 1 inch piece ginger, finely chopped
- 400g quality lean beef mince
- 100g breadcrumbs
- A splash of milk to combine
For the curry:
- olive oil
- 3 ripe tomatoes
- 1 thumb-sized piece of ginger
- 2 spring onions
- 1 fresh red chilli
- 1 bunch fresh coriander
- 1 teaspoon turmeric
- 1 teaspoon runny honey
- 2 heaped teaspoons Patak’s rogan josh curry paste
- ½ x 400 g tin of coconut milk
- 4 tablespoons fat-free natural yoghurt, to serve
- 1 lemon
- Put the mince into a bowl with salt, pepper, breadcrumbs, ginger and garlic and garam masala. Add a splash of milk then mix and scrunch together with clean hands. Divide the mixture in half, then with wet hands quickly squeeze and mould each half into 6 fat fingers. Put them into the frying pan with 1 tablespoon of oil, turning until golden.
2. Squash the tomatoes into the liquidizer, add the peeled ginger, trimmed spring onions, half the chilli, the coriander stalks, turmeric, honey, curry paste and coconut milk then blitz until combined. Pour into the kofta pan, bring to the boil then simmer for 10 minutes and season to taste.
3. Finely slice the remaining chilli and the coriander leaves and scatter them over the curry, dollop with yoghurt, then serve with lemon wedges, poppadoms and rice.