This South Asian dish is perfect for those with a taste for the sour-sweet, spiced and smoked
The term desi loosely translates as “from the home or nation”, says Gurdeep Loyal – which, as there is no singular home for all south Asians, means it comes in many forms. I hail from a family of Punjabi whisky drinkers with a taste for the sour-sweet, spiced and smoked. This recipe is an expression of my own “desi-ness” in kofta form. Use it as inspiration to cook up your own.
Ingredients: serves 2-3
For the meatballs
- 500g minced pork
- 4 tbsp smoky whisky, plus more to serve
- 1 tbsp finely grated fresh ginger
- 6 garlic cloves, very finely chopped or grated
- 10g coriander leaves, chopped
- 1 tbsp garam masala
- 2 large shallots, grated
- 1 tsp chilli flakes
- 1½ tsp coarsely ground black pepper
- 1½ tsp smoked salt
- 2 tbsp coarse semolina
- 1 tbsp ghee
For the tomatoes
- 1 tbsp finely grated lime zest, plus 4 tbsp lime juice, plus more to serve
- 4 tbsp granulated sugar
- 2 tbsp runny honey
- 3 tbsp sweet mango chutney
- 325g baby plum or cherry tomatoes
- ½ tsp smoked salt
- 2 tbsp chopped coriander leaves
- 2 tbsp chopped mint leaves
To serve
- 2 tbsp toasted flaked almonds
- sliced mango (optional)
Method
- To make the meatballs, mix all the ingredients except the ghee together in a bowl using your hands, until evenly combined. Press firmly into 8 large meatballs, compacting each tightly until just a little smaller than a tennis ball. Cover and leave in the fridge for 1 hour.
- Next, heat the ghee in a deep ovenproof pan and gently fry the meatballs 2 at a time, browning their outsides. Remove and set aside on a baking tray or plate. Preheat the oven to 180°C (fan).
- Using the same pan, heat the lime zest and juice, sugar, honey and mango chutney for 3-4 mins, whisking until it turns frothy and caramel-like. Add the whole tomatoes and smoked salt, mix well, then cook for 2 mins until the tomatoes begin to soften. Mix through the chopped coriander and mint, then place the browned meatballs back into the pan, spooning the tomatoes over the top.
- Bake for 45-50 mins until the tomatoes turn intensely sticky and the meatballs are cooked through and burnished on top. Check in on them regularly to ensure the juices don’t dry out, adding a splash of water if needed.
- Finish with toasted flaked almonds, a squeeze of lime juice and an extra drizzle of smoky whisky, with sliced mango on the side, if you like. Serve with rice, pasta, couscous or good bread. Any starchy carb, in fact.
Taken from Mother Tongue: Flavours of a Second Generation by Gurdeep Loyal, published by 4th Estate at £26. To buy from The Week Bookshop for £20.99 (incl. p&p), call 020-3176 3835 or visit theweekbookshop.co.uk.
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