For the kofta:
350g minced beef
1 tsp ginger and garlic paste
2 tbsp chopped fresh coriander
salt and pepper
For the curry:
6 large mushrooms, halved
5 shallots, finely sliced
2 tbsps garlic and ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp chilli powder
1 tsp garam masala
1 can chopped tomatoes
In a large bowl mix all the ingredients for the kofta and mix well.
Form the mixture into equal sized balls.
Fry koftas in a little oil until brown on the outside. Set aside
Heat the oil in a pan and add the shallots. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute.
Add coriander, cumin, chilli powder, turmeric. Continue to cook for about 2-3 minutes.
Add the canned tomatoes along with the juice. Cook until the oil begins to separate from the gravy.
Add 1 cup of water to the gravy and season with salt and a little sugar to taste.
Gently add the meatballs and mushrooms. Leave to gently simmer for about 8-10 minutes. Stir gently so as not to break the meatballs. The gravy can be as thick as you like so add or dry up the water as required.