A dish that transports me back in time... The keema kofta can be enjoyed as is with kachumber, a tomato-cucumber-onion relish, as an appetizer. Or can be dunked into this quintessentially Indian onion-tomato gravy for a hearty main course. Hmmm... maybe make a double batch of keema kofta for both?


Now we don't typically consume a lot of meat lately (greenhouse gases et al), moreover red meat, at that. But once in a while I will indulge myself, and bring everyone else at home on that same self indulgence boat, much to their delight, save my mostly-vegan daughter. Complain, she will, but eat it, she will too.


I find that goat's meat is more suited to the spices of Indian cuisine. It has a certain earthy / grassy aroma to it (must be grass-fed LOL) that isn't in turkey or pork. Whatever it is, it's a shoe in for this amazing curry. The koftas (ovoids of minced meat) are spiced with fresh cilantro, cumin and coriander. I couldn't resist sprinkling in a handful of hemp hearts and flax seeds, just because. And they swim in this thick onion and tomato gravy, soaking up some of the juicy sauce in their crevices.



Another Sindhi dish up my sleeve. I am truly relishing these moments I get to relive my childhood meals with the 'elders' who cook these dishes from recipes passed on by their grandmothers and mothers. Fortunately for me, these recipes come by way of aunts. And I am always grateful :)

Kofta:
500 grams minced goat meat
2 eggs
3 tbsp coriander leaves
2 green chilies, chopped
1 tsp cumin seeds
1/2 tsp coriander powder
1/2 tsp red chili
1/2 tsp turmeric powder
1 tsp salt
2-3 tbsp flour (or hemp hearts), to bind

Curry: