*  Exported from  MasterCook II  *
 
             Beef Kofta in Cream Sauce 
 
 Recipe By     : Meera Blackley, "Indian Home Cooking
 Serving Size  : 6    
 Categories    : Beef, Chicken, Lamb
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         BEEF KOFTA
    2      lb            ground beef
    2      tbsp          whipping cream
    2      tsp           ginger root -- chopped fine
    2                    chiles, red or green -- fresh, chopped fine
    3                    garlic cloves -- chopped fine
    1 1/2  tsp           coriander seed -- ground
    1 1/2  tsp           garam masala
    1 1/4  tsp           cumin -- ground
    1      tsp           mango powder
                         salt
 
                         CREAM SAUCE
    1      tbsp          vegetable oil (I used ghee <made from butter>)
    1      tsp           cumin seed
    2                    bay leaves
    2      tsp           ginger root -- chopped fine
    2                    chilis, red or green -- chopped fine
    3                    garlic cloves
    1 1/4  c             whipping cream
    1 1/4  tsp           coriander seed -- ground
    1 1/4  tsp           cumin seed -- ground
    1      tsp           mango powder
      1/2  tsp           turmeric -- ground
      1/2  tsp           garam masala
    1      bunch         cilantro -- leaves, chopped fine
 
 To make kofta, place beef, cream, ginger, chilies, garlic, ground 
 coriander, garam masala, cumin, mango powder, and salt to taste in a bowl 
 and mix well to combine.  Take spoonfuls of mixture and, using wet hands, 
 mold mixture into oval shapes or balls and place in a steamer.  
 Three-quarters fill a saucepan with water and bring to the boil.  Place 
 steamer over saucepan, cover and steam for 15 to 20 minutes, or until 
 kofta is just cooked.
 
 Remove kofta from steamer and place in a shallow ovenproof dish.  Set 
 aside.
 
 To make sauce, heat oil in a saucepan over low heat, add cumin seeds, bay 
 leaves, ginger, chilies and garlic and cook for 2 minutes.  Stir in cream, 
 ground coriander, cumin, mango powder, turmeric and garam masala and cook, 
 stirring constantly, for 5 to 7 minutes.  Remove sauce from heat, stir in 
 cilantro, and season to taste with salt.  Spoon sauce over kofta, cover 
 and bake at 300 degrees F for 20 minutes.
 
 The health conscious can try using spinach in the sauce in place of the 
 cream.  You will need 2 bunches (2lb) tender, young spinach.  Chop the 
 spinach, then steam or microwave until tender.  Drain, place in a food 
 processor or blender, and process until smooth.  Simply use the spinach 
 puree in place of the cream.
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 Serving Ideas : Use ground chicken, lamb, or veal instead of beef. The
                 book doesn't suggest anything other than beef, but I 
                 have used ground turkey with excellent results.
 
 NOTES : Chartwell Books, Inc. (div of Book Sales, Inc.); Secaucus, NJ; 
        1993. ISBN 0-7858-0196-0

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