Kofta with Yogurt
This is kofta with yogurt: finely ground meat is mixed with black pepper, seven-spice blend, salt, and breadcrumbs; shaped into balls, coated in flour, and fried in a pan. In another pot, yogurt is whisked cold with starch and salt, then heated while stirring until it boils and thickens. The fried kofta balls are then added and served hot.
This is a kofta dish cooked or served with yogurt sauce.
Like meatballs in yogurt sauce.
Keep the kofta pieces uniform so they cook evenly in the sauce.
Ingredients
- 500 g finely ground meat
- 1.5 kg yogurt
- 4 tablespoons flour
- 4 tablespoons cornstarch
- 2 tablespoons breadcrumbs
- half a teaspoon black pepper
- half a teaspoon seven-spice blend
- 1 tablespoon salt
- a cup of water or a spoonful of starch water
Instructions
- In a clean, dry pot, whisk the yogurt cold with the cornstarch and salt until fully dissolved.
- In a blender or with a hand mixer, whisk the yogurt mixture cold. If needed, strain it through a sieve until smooth.
- In a bowl, season the finely ground meat with black pepper, seven-spice blend, and salt.
- Add the breadcrumbs to the meat bowl and knead the meat until it holds together.
- Shape the meat into evenly sized balls by hand.
- In a bowl or plate, coat the meatballs in flour on all sides, in two batches if necessary.
- In a frying pan over medium heat, heat a little oil and fry the meatballs until nicely browned.
- In the pot of yogurt over the heat, stir the yogurt continuously until it boils and thickens.
- In the pot of yogurt over the heat, add the fried meatballs to the yogurt, stirring gently so that neither the yogurt nor the meat breaks apart.
- In the serving pot, leave the dish until ready, then serve hot.