Kofta is a great curried meat dish, there are as many different versions as countries where this dish can be found. This particular recipe is an Indian style dish usually accompanied with boiled white rice.
1kg Beef/Lamb Mince
1 Pack Madras Sausage Flavouring.
1 Onion (chopped)
3 cloves of garlic (crushed)
2.5cm Ginger (peeled and chopped)
2 cups of coconut milk (1 can)
2 cups of chopped tomatoes (1 can)
1 tspn Turmeric (for colour)
2/3 cup Peanut Oil
1. Combine 3 tablespoons of Madras powder with beef or lamb mince, after thoroughly mixed make golf ball sized meatballs.
2. Bring the peanut oil to heat in a fry pan (I used a wok) and semi deep fry the meatballs and a few at a time and set them aside as you cook them.
3. Throw the onions into the hot oil and fry until they start to turn brown at the edges.
4. Throw the garlic and ginger in and fry for a minute.
5. Put the meatballs back in the pan.
6. Pour in the tomatoes, coconut milk and turmeric and stir gently until well combined.
7. Simmer for 30 minutes.
8. Serve with steamed rice and poppadoms or roti.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.