BEEF KOFTA 2 lb ground beef

2 tbsp whipping cream

2 tsp ginger root chopped fine

2 chiles, red or green fresh, chopped fine

3 garlic cloves chopped fine

1 1/2 tsp coriander seed ground

1 1/2 tsp garam masala

1 1/4 tsp cumin ground

1 tsp mango powder

salt

CREAM SAUCE 1 tbsp vegetable oil (I used ghee <made from butter>)

1 tsp cumin seed

2 bay leaves

2 tsp ginger root chopped fine

2 chilis, red or green chopped fine

3 garlic cloves

1 1/4 c whipping cream

1 1/4 tsp coriander seed ground

1 1/4 tsp cumin seed ground

1 tsp mango powder

1/2 tsp turmeric ground

1/2 tsp garam masala

1 bunch cilantro leaves, chopped fine

To make kofta, place beef, cream, ginger, chilies, garlic, ground coriander, garam masala, cumin, mango powder, and salt to taste in a bowl and mix well to combine. Take spoonfuls of mixture and, using wet hands, mold mixture into oval shapes or balls and place in a steamer. Three quarters fill a saucepan with water and bring to the boil. Place steamer over saucepan, cover and steam for 15 to 20 minutes, or until kofta is just cooked.

Remove kofta from steamer and place in a shallow ovenproof dish. Set aside.

To make sauce, heat oil in a saucepan over low heat, add cumin seeds, bay leaves, ginger, chilies and garlic and cook for 2 minutes. Stir in cream, ground coriander, cumin, mango powder, turmeric and garam masala and cook, stirring constantly, for 5 to 7 minutes. Remove sauce from heat, stir in cilantro, and season to taste with salt. Spoon sauce over kofta, cover and bake at 300 degrees F for 20 minutes.

The health conscious can try using spinach in the sauce in place of the cream. You will need 2 bunches (2lb) tender, young spinach. Chop the spinach, then steam or microwave until tender. Drain, place in a food processor or blender, and process until smooth. Simply use the spinach puree in place of the cream.