Photo courtesy of: Jewish Food Society

Method

• Start by preparing your kofta balls. In a large mixing bowl, combine the beef, 1 diced onion, breadcrumbs, coriander, garlic, beaten egg, ginger, 2 tsp ground coriander, 1 ½ tsp cumin, 1 ½ tsp salt, and 1 tsp turmeric.
• Using your hands, mix all the ingredients until well combined.
• Shape them into 40 meatballs, about 1 heaped tablespoon each, and place them on a baking parchment-lined baking sheet.
• In a large pot, heat 2 tablespoons of oil over medium-high heat. Working in batches, sear the meatballs for 5-6 minutes until they are browned on all sides. Once done, transfer them to a plate with a slotted spoon, and repeat with the remaining meatballs.
• Make the curry. Saute the two remaining diced onions in the same pot over medium heat for 12 minutes. Then add the remaining 1 ½ teaspoons salt, 1 teaspoon turmeric, 2 ½ teaspoons of ground coriander, 1 ½ teaspoons of cumin as well as the garam masala and curry powder. Add 2 tablespoons of water, give everything a good stir, and fry for 2-3 minutes, ensuring the spices do not burn. Then add in the tomato puree, tomato paste, and 480 ml of just-boiled water. Mix well.
• Gently add in your kofta balls, increase the heat and bring the curry to a boil.
• Lower to a simmer, and cook for 45-55 minutes, stirring intermittently until the cooking liquid has reduced into a thick sauce.
• Serve warm with rice.