Turkey Kofta Korma
served with: buttery sautéed cabbage or wilted spinach
INGREDIENTS
Turkey Kofta
2 garlic cloves, finely grated or minced
20 g fresh ginger, finely grated
25 g green onion, finely sliced
15 g cilantro, finely chopped — optional
1 large egg
10 g almond flour
7 g kosher salt
3 g ground coriander
2 g garam masala
1 g ground cumin
1 g turmeric
1 g black pepper, optional
15 g olive oil or ghee, for browning if frying if not omit
Shape the kofta
I'd make about 20–22 kofta, roughly 30–35 g each rather than the larger 45–50 g balls in my first version. Smaller means they cook quickly and give you lots of sauce-to-meat ratio.
3. Bake them.
Put the kofta on a parchment-lined sheet pan.
400°F / 205°C for about 15–18 minutes, until the centers reach 165°F.
Since they're going into sauce afterward, don't try to get them deeply browned.
Korma Sauce
30 g butter or ghee150 g sweet onion, finely diced
3 garlic cloves, minced
20 g fresh ginger, finely grated
4 g ground coriander
3 g garam masala
1 g turmeric
1/4 tsp ground cumin
1/4 tsp cinnamon
1/4 tsp ground cardamom, optional but lovely
240 g crushed tomatoes
240 g full-fat cashew milk
30 g finely ground almonds or almond flour
5 g kosher salt, then adjust
15–20 g fresh lemon juice
make
Cook the onion slowly in ghee/butter.
Add garlic, ginger and spices.
Add tomato and really cook it down.
Add coconut milk, broth and almond flour. Simmer until thick and silky.
Then put the baked kofta into the sauce, cover it, and let the whole thing cool.
IF MAKING AHEAD: Refrigerate it once it's cooled sufficiently.
Pull the korma out of the refrigerator and put it over low heat.
You don't need to cook dinner.
You're just reheating it gently and letting those flavors come back together.
Before serving taste it and add the lemon juice.
Optional finishing touches
Chopped cilantroSliced green onion
Toasted sliced almonds
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