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Preparation Time : 40
Cook Time : 25
Total Time : 65
500g lean beef mince
2cm piece fresh ginger, peeled, finely grated
2 garlic cloves, crushed
1 small onion, finely grated
1 tablespoon tandoori paste
1 tablespoon mango chutney
Preheat oven to 200°C. Line a large baking tray with baking paper.
Combine mince, ginger, garlic, onion, tandoori, chutney, and salt and pepper in a large bowl. Mix with clean hands until well combined. Roll tablespoonfuls of mixture into balls. Place onto baking tray. Bake for 20 to 25 minutes or until cooked.
To make yoghurt sauce: Place 1/2 cup yoghurt and mint leaves into the bowl of a food processor. Process until mint is finely chopped and sauce is green. Transfer to a bowl. Add remaining yoghurt, chutney and salt. Stir to combine.
Serve kofta with basmati rice, pappadams and yoghurt sauce. Garnish with mint leaves.
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