September Slow Cooked Beef Curry

Preparing the Koftas (Meatballs):

1. Mix the ingredients: In a large bowl, combine the minced beef, finely chopped onion, ground coriander, cumin, garlic, ginger, cayenne pepper, chopped coriander leaves, salt, egg, and freshly ground black pepper. Mix until evenly combined.
2. Form the meatballs: Roll the mixture into 4 cm (1½ inch) meatballs. Place them back in the bowl, cover with cling film, and refrigerate for at least 2 hours or overnight. Chilling helps firm up the meatballs and enhances the flavour.

Making the Sauce:

1. Blend the paste: Place the ginger, garlic, green chilies, and 4 tablespoons of water into a blender. Blend until smooth.
2. Fry the onions: Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onions and cook for 5 minutes, stirring occasionally until they soften and become golden.
3. Add the paste: Stir in the ginger-garlic-chili paste. Cook for 3-4 minutes until fragrant and slightly browned.
4. Cook the tomatoes: Add the chopped tomatoes and cook for about 5 minutes until they soften and break down. Stir in the tomato puree and cook for another minute until the sauce thickens.
5. Spices: Add the ground coriander, turmeric, cayenne pepper, and salt. Stir well to incorporate the spices.

Adding the Vegetables and Simmering the Curry:

1. Add stock and vegetables: Pour in the beef stock and bring the mixture to a boil. Then, add the chopped carrots, potatoes, swede, and leeks. Reduce the heat to low, cover, and simmer for about 20 minutes until the vegetables are slightly tender but still firm.
2. Add whole spices: Tie the cinnamon, black cardamom (if using), bay leaves, cloves, green cardamom pods, and peppercorns in a piece of muslin or cheesecloth. Drop this spice pouch into the curry sauce.

Cooking the Koftas:

1. Add the koftas: Gently add the chilled koftas into the sauce, ensuring they are submerged in the liquid. Cover and continue to simmer on low heat for 30-40 minutes. Stir gently occasionally to avoid breaking the meatballs. The koftas should cook slowly and absorb the flavours of the sauce and vegetables.
2. Adjust the consistency: If the sauce becomes too thick, you can thin it slightly by adding more stock or water. Simmer until the vegetables are fully tender and the meatballs are cooked through.
3. Final touch: Remove the muslin bag containing the whole spices, squeezing out any remaining liquid. Discard the bag.

Serving Suggestions

• Serve the Beef Kofta Curry over warm, fluffy basmati rice or with fresh naan bread.
• Garnish with fresh coriander leaves and a squeeze of lime juice for added freshness.
• A side of natural yoghurt or raita will cool down the heat and complement the dish beautifully.