While turkey is not a usual ingredient for kofta, it is much easier and cheaper to get hold of than chicken mince. The spices used in the kofta mixture are only a guideline and can easily be changed around depending on your tastes. These are very nice eaten with naan bread with a little fresh coriander.
- 400g minced turkey
- 3 garlic cloves, crushed
- 1/2 cm piece root ginger, grated
- 1 tsp ground cinnamon
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 egg, beaten
- 1 onion, finely chopped
- 2 tbsp curry powder
- 400g tin chopped tomatoes
- 200ml chicken stock
Place the turkey, garlic, ginger, cinnamon, ground coriander, ground cumin and the egg in a bowl and mix well till combined. Roll the mixture into balls and place in the fridge, covered, overnight.
Cook the turkey balls in a wok until the outsides are lightly browned. Remove with a slotted spoon and put to one side. Fry the onion for 5 minutes and then add the curry paste. Stir fry for 2 minutes and then add the tomatoes and stock. Bring to the boil and simmer for 12 minutes.
Add the turkey balls back in the pan and coat with the sauce. Simmer for 15 minutes and serve.