Turkey Kofte in a Creamy, Spiced Sauce

Ingredients

For the Kofte:

1.5 lbs (750 g) lean ground turkey thighs
1½ tsp (7 mL) garam masala
1 tsp (5 mL) mild Kashmiri chili powder (or mild cayenne pepper)
½” (1 cm) piece of ginger, finely chopped
1 garlic clove, crushed
½ tsp (2 mL) salt
½ cup (125 mL) panko crumbs (or fine white breadcrumbs)

For the Sauce:

4 Tbsp (60 mL) unscented oil, divided (I like to use grapeseed, but you can use vegetable or canola)
1 large onion, finely chopped
1” (2.5 cm) piece of ginger, grated
3 garlic cloves, crushed
1 tsp (5 mL) sweet paprika
1 tsp (5 mL) garam masala
½ tsp (2 mL) ground cumin
½ tsp (2 mL) ground coriander
½ tsp (2 mL) hot cayenne pepper
¼ tsp (1 mL) ground cinnamon
3 Tbsp (45 mL) tomato paste (tomato purée)
1 tsp (5 mL) dried fenugreek leaves (optional, but they add a lovely fragrance to this dish and can be bought in Asian groceries)
1½ cups (375 mL) turkey or chicken stock
½ cup (125 mL) half and half (10%) cream
½ tsp (2 mL) sugar
¼ tsp (1 mL) Salt
Pepper to taste
Large handful fresh cilantro, chopped, to garnish

Directions

Place the ground turkey in a large bowl, and add the garam masala, chili powder, ginger, garlic, salt and the bread crumbs.
Using your hands or a large spatula, mix together until well blended.
Form into meatballs (kofte) the size of a golf ball, until the mixture is all used up. Chill the kofte for a few minutes.
Heat 2 Tbsp (30 mL) of the oil in a large, heavy based pan, and brown the meatballs in batches, until they are golden all over.
Carefully lift out with a slotted spoon and keep aside.
Add the remaining 2 Tbsp (30 mL) of oil to the same pan, and add the onion.
Fry for about 5-7 minutes on medium heat, stirring often, and scraping up any bits of caramelized meat from the pan.
Add the ginger and garlic and sauté for another minute.
Add the paprika, garam masala, cumin, coriander, hot cayenne pepper and cinnamon to the pan.
Sauté for another minute, then add the tomato paste. Fry, stirring constantly, for another 2-3 minutes. The mixture will look very dry.
Scrape this mixture into a blender, and blend to a fine paste, using 1 cup (250 mL) of the stock.
Return the paste to the pan, and season with a little salt.
Fry the paste for another minute, then gently return the kofte to the sauce, with the remaining ½ cup (125 mL) of stock.
Cover and simmer gently for 15-20 minutes, until the kofte are cooked through.
Uncover the pan, and add the dried fenugreek leaves and cream.
Continue to simmer for a few more minutes, until the sauce has reduced a little.
Stir in the sugar.
Taste and season generously with salt and pepper.
Serve hot, garnished with fresh cilantro.

This dish goes well with naan, rice or rotis.