Home › The World's Kitchen › Kofta Curry

Kofta Curry

Pick off all the meat from the roast beef left over from yesterday, mince finely, and keep in a large bowl. Chop very finely one medium onion, one bean sound garlic, enough parsley to make one teaspoon, one ripe tomato, half a seedless green pepper, adding a tablespoon good curry powder, and place all these articles with the beef. Season with a teaspoon salt, half a teaspoon pepper, a saltspoon grated nutmeg, a saltspoon thyme and a saltspoon bay leaf. Crack in a fresh egg, pour in also a half gill cream. Knead the whole well together until thoroughly mixed. Divide the preparation into twelve even pieces. Sprinkle a very little flour over and give them a nice cake form. Have in a sautoire four tablespoons very hot fat, drop in the cakes and fry for seven minutes on each side. Melt half tablespoon butter in a saucepan, add a tablespoon flour, stir for one minute, moisten with two gills hot broth. Season with a teaspoon curry powder, half a teaspoon salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg; add a piece lemon rind, one very small crushed tomato, one finely chopped shallot, one bean crushed garlic, a sprig each bay leaf and thyme. Mix well, and boil for twenty minutes. Place boiled rice on a large dish, crown-like, arrange the meat cakes in the centre, strain the sauce over and serve.