Beef Kofta Meatballs in Curry Sauce, Cucumber Salad & Naan Bread

Prepare Ingredients:

Preheat oven to 180°C. Wash the fresh produce. Cut shallot in half - finely dice half and thinly slice half. Mince garlic and ginger. Pick coriander leaves, roughly chop (reserving a few for garnish); discarding stems. Zest the lemon.

Make Meatballs:

In a bowl combine beef mince with lemon zest, garlic, coriander and diced shallot. Season with salt and pepper. Using you hands, mix well and form into 8 balls. (Tip: Wetting your hands before can help with forming the balls).

Brown Meatballs:

Heat a little olive oil in a pan over medium-high heat and brown meatballs. Cook for 4-5 minutes until lightly browned on all sides. Cook in batches if necessary. Transfer meatballs to a plate.

Prepare Curry Sauce:

Return same pan to heat, adding a small amount of oil. When hot, add curry paste and ginger. Fry, stirring for about 1 minute. Stir in ½ the crushed tomatoes (you will have left over) and coconut milk until combined. Season and bring to the boil. Reduce heat and simmer for 3 minutes. Return meatballs to the pan and cook for a further 10 minutes, until cooked through and sauce is reduced.

Warm Naan & Make Salad:

Meanwhile, prepare naan. Place the naan on a baking tray, or directly on the oven rack, and heat for about 2 minutes, or until warmed through and soft. (Tip: Keep an eye on the naan to ensure they don’t burn). Roughly chop cucumber and place in a small bowl with sliced shallot. Squeeze in lemon juice and 1 TBS olive oil (extra virgin if you have it). Season with salt and pepper. Mix to combine.

You Plate It:

To serve, divide meatballs and sauce between dishes and garnish with reserved coriander leaves. Serve with naan and cucumber salad. Enjoy!