Double Beef Kofta Tikka Masala
with Spinach, Peas and Basmati Rice
- Wheat
- Cereals containing gluten
- Milk
Masala curries are versatile tomato-based dishes that work with a variety of proteins and vegetables. Here, we're taking the flavours of tikka masala and marrying it with beef koftas for a twist on Pakistani beef kofta curry.
Ingredients
150 grams
Basmati Rice
3 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
480 grams
British Beef Mince
75 grams
Tikka Masala Paste
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
40 grams
Baby Spinach
120 grams
Peas
Not included in your delivery
300 milliliter(s)
Water for the Rice
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
150 milliliter(s)
Water for the Sauce
1 tbsp
Honey
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel and grate the garlic (or use a garlic press).
In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) and half the garlic, then add the beef mince.
Season with pepper and mix with your hands.
Shape into mini sausage shapes, 8 per person. Flatten to make koftas.
Pop the koftas onto a large baking tray.
When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The koftas are cooked when no longer pink in the middle.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.
Add the tikka masala paste, tomato puree and remaining garlic. Stir-fry for 1-2 mins. Stir in the water for the sauce (see pantry for amount) and chicken stock paste.
Bring to the boil, then reduce the heat and simmer until the liquid has reduced, 3-4 mins.
Once the liquid has reduced, stir in the creme fraiche, honey and butter (see pantry for both amounts).
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins, then remove from the heat. Season with salt and pepper.
Once the koftas are ready, stir them into the tikka masala paste and reheat until piping hot. Add a splash more water if you feel it needs it.
Once cooked, fluff up the rice with a fork and stir through the peas until warmed through, 1 min.
Share the rice and peas out between your serving bowls and spoon over the beef kofta tikka masala curry.
