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
Print Recipe
Pin Recipe Instructions
- Boil the lentils in water for about 10 minutes. Peel and chop the ginger.
- 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.
- 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.
- Heat the oil in a pan and fry the Köfte in it over a medium heat while turning for about 10 minutes.
- In the meantime, bring the pureed sauce to a simmer and add the finished kofte.
- Cover and simmer everything over a medium heat for about 5 minutes.
- Cut the spring onions into rings and sprinkle the finished köfte with the remaining coriander leaves and spring onions.
- Indian naan breads and / or basmati rice go well with it.
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