Indian Lentil Heads

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 100 g lentils, red
  • 0.5 ½ bunch coriander, fresh
  • 1 small Can (s) tomato (s), peeled (400 ml in total)
  • 400 ml coconut milk
  • 3 teaspoon garam masala, spice paste
  • 400 g round beef
  • 1 bunch spring onion (s)
  • 1 cm ginger root
  • salt
  • cumin
Indian Lentil Heads
Indian Lentil Heads

Instructions

  1. Boil the lentils in water for about 10 minutes. Peel and chop the ginger.
  2. Puree the peeled tomatoes with coriander leaves, coconut milk, 1 teaspoon garam masala and ginger and season with salt and a little cumin. Save a few coriander leaves to sprinkle the köfte later.
  3. Season the minced meat with 2 teaspoons of Garam Masala and salt. Drain the lentils and let them cool a little. Then mix the lentils into the minced meat mixture. Shape the mixture into approx. 12 kofts.
  4. Heat the oil in a pan and fry the Köfte in it over a medium heat while turning for about 10 minutes.
  5. In the meantime, bring the pureed sauce to a simmer and add the finished kofte.
  6. Cover and simmer everything over a medium heat for about 5 minutes.
  7. Cut the spring onions into rings and sprinkle the finished köfte with the remaining coriander leaves and spring onions.
  8. Indian naan breads and / or basmati rice go well with it.

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