Koftay

(serves 3-4)
(prep time 45 mins)
For the meatballs

Ground lean beef 1/4 lbs

Garlic (crushed) 2/3 tsp

Green chilies (crushed) 1/2 tsp

Egg yolk 1 small

Cashew nuts (ground) 1 Tbs

Cayenne pepper 1/3 tsp

Cilantro/coriander powder 2/3 tsp

Cumin powder 1/3 tsp

Pepper 1/3 tsp

Salt

Mix everything in a bowl. Make into round balls about 1" diameter. Will make about 8-9.

In a frying pan heat some canola oil. Sear the meat balls from all sides. Takes about a min or two. They will cook completely in the gravy.

Gravy

Red onions (sliced) 1/2 med

Tomatoes (diced) 1 med

Plain yogurt 1/4 cup

Garlic (crushed) 2/3 tsp

Ginger (crushed) 2/3 tsp

Green chilies (crushed) 1 Tbs

Turmeric powder 1/2 tsp

Cayenne pepper 2/3 tsp

Cilantro powder 1/2 tsp

Garam masala 1/2 tsp

Pepper 1/4 tsp

Salt

Water 2/3 cup

Oil 1/4 cup

Fry the onion until they turn golden brown.

Add garlic and ginger. Stir.

Add the tomatoes and the chilies and mix well.

Cover the pot and cook for 2-3 min on med high heat.

Take the mixture out and blend in a blender with the yogurt to make the gravy.

You can use the same pot and fry all the spices (minus the salt) for about half a min

Add the blended yogurt mixture back into the pot. Mix well to incorporate the spices.

Add salt. Add water.

Bring the heat to med high so that the gravy is bubbling slightly.

Add the meatballs carefully so they don't break.

Cover and cook on lowered heat for about 15 min or until the meatballs are fully cooked.

Sprinkle some chopped cilantro on top.

Done! :-)