Almonds, Meatball & Egg Curry – The Modern Pakistani Cookhouse
By The Modern Pakistani Cookhouse
I cooked my Badami Koftai Andai, or Meatball and Hard Boiled Egg Curry with blanched Almonds, for dinner and served it with fresh naan from a local Afghani bakery.
It’s one of my family’s weekly staples this dish, and I’m pleased to share the recipe with you.
- 550g lean lamb mince to which I added (in approx measures)…
- 1½ tspns Himalayan pink salt
- 2 tspns paprika
- 1 tspn turmeric
- 1 tspn Kashmiri chilli powder
- 1 tspn garam masala (mum’s blend)
- 1 tspn ground ginger
- 1 tspn garlic powder
- ½ tspn roasted, pounded cumin
- Kneed spices into mince (taste and adjust seasoning if necessary at this stage by frying a tiny bit or popping a little of the mixture into the microwave for a few seconds), pinch bits off and shape into balls. Leave aside on a plate.
- Masala: cook onions in olive oil till softened with cloves of garlic, root ginger, salt and turmeric and blitz together to form a thick paste. My mother and I make huge batches of this masala base and keep it refrigerated (as well as frozen in tubs) for ease.
- I used approx ¾ of a mugful and poured it into my pan with a glug of passata. I added 2 glasses of water, brought it to the boil (checked the seasoning) before gently dropping the meatballs in. Lid on, I let the koftai simmer on medium for approx 40 mins till cooked.
- While cooking, I put 4 eggs onto the boil and once hard boiled, I peeled and cut them in half, lengthways, to adorn the finished kofta curry.
NOTE: I like to add blanched almonds during the cooking stage, much like my mother does her lamb/ meat korma dishes. They go lovely and buttery while still retaining that bit of a bite. Hope you try it!
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