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Kofta Chutney And Spaghetti

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Rating 5/5.0
 
Occasion: Any   Total servings: 4
Cuisine: Contemporary   Calories:
Effort: Average   Pre-Prep time:
Best for: All   Preperation time:
How to serve: Hot    

Kofta Chutney And Spaghetti recipe by Gill S. at DesiRecipes.com.
My Pakistani husband loves kofta but hated spaghetti until I served it this way.


Keywords: kofta, kebabs, spaghetti, chutney, anaardhana, beef, mince

Ingredients
500g beef mince, washed and drained*
2 slices white bread, soaked in a little milk
1 large onionClick to find more about onion, finely chopped*
4 green chillies, crushed*
2 teaspoons gingerClick to find more about ginger and garlicClick to find more about garlic paste*
saltClick to find more about salt and pepper (to taste)*
1 teaspoon turmericClick to find more about turmeric powder*
1-2 teaspoon/s chilli powder*
1 teaspoon garam masala*
1 teaspoon jeera (cummin) powder*
1 teaspoon dhania (coriander) powder*
A handful of fresh coriander leavesClick to find more about coriander leaves, chopped*
A handful of fresh mintClick to find more about mint leaves, chopped*
1 egg (beaten)
Oil for shallow frying

For the Chutney:
Oil for braising
Onions (chopped)
2-3 whole dry red chillies
4-5 tomatoes, chopped (skins removed)
1 small green pepper (chopped)
3 cinnamonClick to find more about cinnamon sticks
2 teaspoons dried pomegranateClick to find more about pomegranate seeds (anaardhana) optional
A handful chopped fresh coriander/mintClick to find more about mint/spring onionClick to find more about onion
1 teaspoon crushed garlicClick to find more about garlic
saltClick to find more about salt and black pepperClick to find more about black pepper (to taste)
2 teaspoons chilli powder
1 teaspoon of sugar

500g spaghetti
1 can of cream-style sweetcorn
2 tablespoons butter


Preparation
Kofta:
In a large bowl add all ingredients marked with *. Squeeze out excess milk from the bread and add the bread to the mixture. Add the beaten egg and mix well. Roll small handfuls of the mixture into little "golf balls". Keep aside for a few minutes.

Heat oil in a pan and fry kofta until golden brown turning at least once. Remove from oil and allow to drain.

Chutney:
Fry onions until brown, then add cinnamonClick to find more about cinnamon sticks and chillies, and allow to fry for a few moments. Then add green pepper, pomegranateClick to find more about pomegranate seeds, garlicClick to find more about garlic and tomatoes. Cover and allow to cook. When tomatoes have melted, add the chilli powder, saltClick to find more about salt, black pepperClick to find more about black pepper and sugar. Allow to cook for a few minutes before adding the prepared kofta. Cook for a further 5 minutes. Sprinkle a handful of coriander or mintClick to find more about mint or spring onions over the chutney (you can use any one or a combination of any 2 or 3 herbs).

Spaghetti:
Prepare spaghetti as per instructions on its packaging. Drain. Add the sweetcorn and butter to the spaghetti and mix (no further cooking required).



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