Pork Pandi Curry

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"J" - Jordan - Kofta bi Tahini recipe

Kofta bi Tahini recipe, eat well on universal credit

Around the world takes us to Jordan next with Kofta bi Tahini

THIS S A STOCK SHOT. My photograph was dreadful! (as was my presentaton!) Please also note that the Lemon in this reciipe is overwhelming. Maybe just use one Lemon?

Ingredients:-

Tahini Kofta

For the Kofta:-

500 g minced beef

1 onion chopped

1 cup chopped parsley

1 tomato chopped

2 tablespoons olive oil

1/2 teaspoon salt

1 tsp All Spice

1 tsp Turmeric

1 tsp dried Mint

pinch of cardamom

For the topping:-

Potatoes sliced into thin rounds.

For the Tahini sauce:-

1 pot of Tahini

Juice of three lemons

Salt

4 cups Boiled water

kofta Method:-

(1) Very finely dice parsley and onion and add them to the minced Beef.

(2) Add the tomato, olive oil,salt and spices and knead them into the meat mix.

You can either spread the mix into a large oven proof casserole to cover the entire base or you can form the mix into ovals. If you go with the flat version, make indentations in the meat with your fingertips, this will help the meat take up the flavours of the sauce.

Bringing it all together:-

(1) Bake the Kofta in the oven for 20 minutes.

(2) Fry the sliced Potatoes, boil or bake them until they are slightly softened.

(3) Arrange the Potatoes on top of the Kofta.

(4) Mix Tahina and Lemon juice together, the Tahini will become lighter in consistency at first but it will thicken as you keep on mixing and become lighter in colour.

(5) Slowly add the water while stirring to keep the mixture smooth.

(6) Pour sauce over Kofta until you cover the Kofta and Potatoes.

(7) Cover the casserole with foil, poke a few holes in the foil to allow steam to escape.

(8) Bake in the oven on the lowest rack at 220c for 20 minutes.

(9) Remove the foil and cook until the sauce thickens.

(10) Brown under grill for 1-2 minutes

We served ours with Coleslaw and a bit of dressed salad. But really all we could taste was Lemon - Lemon, oh and Lemon. Which we can still both taste this morning!

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Details: Written by Tony Carson; Category: Recipes; Created: 21 November 2021

Pork Pandi Curry recipe, eat well on universal credit

This was actually a bit of Pork Loin which was intended for a different recipe, but knives are good when the are sharp!

Ingredients:-

500g of Pork loin, cut into cubes
¼ Tsp of Turmeric
½ Tsp of Chilli Powder
5 Cloves of Garlic, minced
3 Green Chillies, finely chopped
A Thumbnail of Ginger, grated
Juice of 1 Lime
200ml of Stock
1 Onion, finely diced
5 Curry Leaves
Salt to season
1 Tbsp of Punjabi Spice Mix (See Below)
4 Cloves
A handful of Coriander Leaves to garnish
10 Peppercorns
A sprinkle of Black Lime Powder
Oil to fry

Punjabi Spice Mix Ingredients:-

Cumin Seeds
Mustard Seeds
Fenugreek Seeds
Nigella Seeds
Fennel Seeds

Method:-

(1) Toast the Punjadi Spice Mix until it is aromatic and set aside.
(2) When cool add the Cloves and Peppercorns and grind to a fine powder.
(3) Heal Oil in an ovenproof dish or Dutch Oven.
(4) Add the Onions, Garlic, Ginger, Curry Leaves and Chillies.
(5) Fry until softened.
(6) Add the Turmeric & Chilli Powder and stir for a further minute.
(7) Add the Pork and stir to coat with the Onion mixture.
(8) Add the Punjadi Spice Mix and astir well.
(9) Add the Vegetable Stock and allow to simmer.
(10) Add the Coriander Leaves.
(11) Cover with a lid and place in the oven at 160C for 2 to 2 ½ hours.
(12) Return to the hob on a medium heat and allow the sauce to reduce.
(13) Add the Lime juice and sprinkle of Black Lime powder and garnish with Coriander leaves.

We served ours over boiled rice. This was a rich and well spiced dish without excessive heat. Very tasty indeed.

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