Sweet and Sour Meatballs (Kofta Chasnidarh) recipe
information
The Indians, too, have a sweet and sour taste although it is perhaps not so well known as the Chinese version. This is a basic version of the technique using meatballs as the meat ingredient, but cubed beef, lamb or pork could equally be used providing the cooking time is adjusted to suit.
ingredients
700 g (1 1/2 lb) Minced (ground) pork
1 Small onion, grated
1 tsp Paprika
2 tsp Ground cumin
Salt and pepper to taste
3 Tbs Chick-pea flour
50 g (2 oz) 4 Tbs Ghee or clarified butter
50 g (2 oz) 1/4 cup Sugar
125 ml (4 fl oz) 1/2 cup Lime or lemon juice
1 Tbs Cornflour (cornstarch)
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
2 Carrots, cut into lengths
2 Medium onions, quartered
1 Green pepper, pith and seeds removed and chopped
300 ml (10 fl oz) 1 1/4 cups Chicken stock
1/4 tsp Saffron threads, soaked in 2 Tbs boiling water
2 tsp Ground fenugreek
1 Small onion, grated
1 tsp Paprika
2 tsp Ground cumin
Salt and pepper to taste
3 Tbs Chick-pea flour
50 g (2 oz) 4 Tbs Ghee or clarified butter
50 g (2 oz) 1/4 cup Sugar
125 ml (4 fl oz) 1/2 cup Lime or lemon juice
1 Tbs Cornflour (cornstarch)
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
2 Carrots, cut into lengths
2 Medium onions, quartered
1 Green pepper, pith and seeds removed and chopped
300 ml (10 fl oz) 1 1/4 cups Chicken stock
1/4 tsp Saffron threads, soaked in 2 Tbs boiling water
2 tsp Ground fenugreek
method
1. Put the pork, onion, paprika, cumin, seasoning and flour into a large bowl and mix well. Using your hands, shape the mixture into walnut-sized balls.
2. Melt three-quarters of the ghee or butter in a large frying-pan. Add the meatballs, a few at a time, and fry until they are deeply and evenly browned. Remove from the heat and keep hot while you make the sauce.
3. Mix the sugar, lime or lemon juice and cornflour (cornstarch) in a bowl until they are well blended. Set aside.
4. Melt the remaining ghee or butter in a saucepan. Add the ginger and fry for 1 minute, stirring constantly. Add the vegetables and fry until they are soft. Pour over the stock and bring to the boil. Stir in the sugar mixture and cook, stirring constantly, until the liquid thickens and becomes smooth. Stir in the remaining ingredients, including the reserved meatballs, and bring the liquid to the boil again.
5. Reduce the heat to low, cover the pan and simmer for 30 to 40 minutes, or until the meatballs are cooked through and tender and the sauce has thickened.
6. Transfer the mixture to a warmed serving dish. Serve at once.
2. Melt three-quarters of the ghee or butter in a large frying-pan. Add the meatballs, a few at a time, and fry until they are deeply and evenly browned. Remove from the heat and keep hot while you make the sauce.
3. Mix the sugar, lime or lemon juice and cornflour (cornstarch) in a bowl until they are well blended. Set aside.
4. Melt the remaining ghee or butter in a saucepan. Add the ginger and fry for 1 minute, stirring constantly. Add the vegetables and fry until they are soft. Pour over the stock and bring to the boil. Stir in the sugar mixture and cook, stirring constantly, until the liquid thickens and becomes smooth. Stir in the remaining ingredients, including the reserved meatballs, and bring the liquid to the boil again.
5. Reduce the heat to low, cover the pan and simmer for 30 to 40 minutes, or until the meatballs are cooked through and tender and the sauce has thickened.
6. Transfer the mixture to a warmed serving dish. Serve at once.
serving amount
serves 4
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more information
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