Kashmiri Koftas - Kashmiri Meatballs

Recipe Ingredients

2 lbs	908g / 32oz	Minced lamb
1		Fresh ginger root - peeled and grated
1 tablespoon	15ml	Ground cumin
1 tablespoon	15ml	Ground coriander
1/4 teaspoon	1.3ml	Ground cloves
1/4 teaspoon	1.3ml	Ground cinnamon
1/8 teaspoon	0.6ml	Grated nutmeg
1/4 teaspoon	1.3ml	Freshly ground black pepper
1/4 teaspoon	1.3ml	Cayenne pepper
1 1/4 teaspoons	6.3ml	Salt - to taste
5 tablespoons	75ml	Natural yogurt
8 tablespoons	120ml	Vegetable oil
1		Cinnamon
6		Cardamom pods
2		Bay leaves
6		Cloves
1 cup	237ml	Warm water

Recipe Instructions

Combine lamb, ginger, cumin, coriander, ground cloves, ground cinnamon, grated nutmeg, black pepper, cayenne, salt, and 3 tablespoons of yogurt in bowl; mix. Wet hands with cold water and form 24 long koftas - sausage shapes, about 2 1/2 inches long and about 1 inch thick.

Heat oil in large fry-pan. When hot, add cinnamon stick, cardamom pods, bay leaves and cloves; stir. Put in koftas in single layer and fry on medium high until lightly brown on all sides. Beat in remaining yogurt into war water. Pour over koftas and bring to a boil.

Cover and simmer for about 30 minutes, turning gently every 7-8 minutes. At end of 30 minutes no liquid should be left in pan. Turn up heat if necessary. Lift koftas out of fat with slotted spoon and leave whole spices behind.

Source:
Madhur Jaffrey's Indian Cooking

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