Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup chickpea flour
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes
- 1 cup water
- 1/2 cup plain yogurt
- 1 tablespoon cornstarch
- 1 tablespoon water
- Cooked rice, for serving
Special equipment needed:
- Large mixing bowl
- Skillet
- Large pot
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine ground beef, chickpea flour, cilantro, mint, chopped onion, minced garlic, ground cumin, ground coriander, ground turmeric, salt, and cayenne pepper. Mix well and form into small meatballs.
2. Heat vegetable oil in a skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 5-7 minutes. Remove meatballs from skillet and set aside.
3. In a large pot, heat vegetable oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Cook until onion is soft and translucent, about 5 minutes.
4. Add ground cumin, ground coriander, ground turmeric, salt, and cayenne pepper to the pot. Cook for 1-2 minutes, stirring constantly.
5. Add diced tomatoes and water to the pot. Bring to a boil, then reduce heat to low and let simmer for 10 minutes.
6. In a small bowl, whisk together plain yogurt, cornstarch, and water. Add mixture to the pot and stir well.
7. Add meatballs to the pot and let simmer for an additional 10 minutes, or until meatballs are cooked through.
8. Serve over cooked rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Skillet: Medium-high heat
- Pot: Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 20g
- Carbohydrates: 25g
- Protein: 30g
Substitutions for ingredients:
- Ground beef can be substituted with ground lamb or ground chicken.
- Chickpea flour can be substituted with all-purpose flour or breadcrumbs.
- Cilantro and mint can be substituted with parsley or basil.
- Plain yogurt can be substituted with sour cream or coconut milk.
Variations:
- Add diced potatoes or carrots to the pot for a heartier dish.
- Use different spices, such as garam masala or curry powder, for a different flavor profile.
- Make the dish vegetarian by using meatless meatballs or tofu.
Tips and tricks:
- Make sure to brown the meatballs well before adding them to the pot for added flavor.
- If the curry is too thick, add more water to thin it out.
- Garnish with fresh cilantro or mint for added freshness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with rice on the bottom and the meatballs and curry on top.
- Garnish with fresh herbs or a dollop of plain yogurt.
Garnishes:
- Fresh cilantro
- Fresh mint
- Plain yogurt
Pairings:
- Naan bread
- Basmati rice
- Roasted vegetables
Suggested side dishes:
- Cucumber salad
- Roasted cauliflower
- Steamed green beans
Troubleshooting advice:
- If the meatballs are falling apart, add more chickpea flour to the mixture to help bind them together.
- If the curry is too thin, whisk together more cornstarch and water and add it to the pot to thicken it up.
Food safety advice:
- Make sure to cook the meatballs to an internal temperature of 160°F to ensure they are fully cooked.
Food history:
- Fālūdhaj Kofta Curry is a traditional Pakistani dish that is typically made with ground beef or lamb and a variety of spices.
Flavor profiles:
- Spicy
- Savory
- Tangy
- Fresh
Serving suggestions:
- Serve hot with rice and naan bread for a complete meal.
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Region: Indian