Mummy's festive minty beef kofta curry (Pakistani-style)

I began to explore Pakistani flavours and found them quite different from those of Indian Mughlai food. This cuisine has more subtle flavours and usually uses more dried sweet spice blends. This book is wonderful because it allows us to sample this cuisine's authentic flavours in a non-intimidating way.

This is an excellent cookbook of traditional and modern Pakistani cuisine. It is a beautiful book with gorgeous photographs and is packed with lots of recipes. The author has kept to the traditional flavours and traditions. This is a lovely cookbook for anyone who wants to enjoy this cuisine.

For more recipes from this cookbook, click here.

Onion paste: 4 large red onions sliced thin. Fry in oil till light brown, light "birista". Cool, add 3-4 tablespoons water and grind to a fine paste. Should have 6-8 tablespoons paste. This is the most crucial step, as all the flavours come from here. Koftas: 1 lb ground beef, low fat. 1 slice bread, soak in water and then squeeze dry and add to bowl with beef 4 tablespoons onion paste from above 1 tablespoon besan 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon Garamond masala 1-3 teaspoons red chilli powder, or to taste Salt to taste 1 teaspoon ginger-garlic paste Small handful of fresh coriander leaves, chopped fine Small handful of fresh mint leaves, chopped fine 2-3 green chillies, diced fine Mix all ingredients. Set aside for 1 hour. Do NOT cook. Curry: 2-3 tablespoons oil 3 tablespoons fried onion paste from above Red chilli powder to taste 1 1/2 teaspoon Kashmiri chilli powder 1/2 teaspoon turmeric 1 teaspoon cumin powder 1 teaspoon coriander powder 2-3 tablespoons water 3 teaspoons poppy seeds 1/2 cup yogurt 2-3 cups water Handful of mint leaves Add the oil, chilli powders and onion paste and cook on medium till the oil releases, about 10 minutes. The curry should be bright red in colour.

Add the dry spices and water and cook again till oil releases, about 10 minutes, and the spices are fragrant. Add poppy seeds and cook for 2-3 minutes more. Add yoghurt, mix well and cook till the oil releases, about 10 minutes. Add the water and bring to a simmer. Make small meatballs about the size of a ping pong ball, and slide them into the simmering curry. Close and simmer gently for 30 minutes till the meatballs are cooked and the oil has separated.

Serve with rice or naan bread.