Kashmiri Meatballs (Kashmiri Koftas)
Submitted by pastry chef
Kashmiri lamb koftas shaped into spiced sausages, browned in whole cardamom and cinnamon, then simmered in yogurt sauce until tender and saucy. Aromatic Indian comfort food from the Himalayan foothills.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minKashmiri koftas aren’t your average meatball. The ground lamb gets mixed with yogurt before shaping, which tenderizes the meat and gives the koftas their signature pliable texture. They are formed long like little sausages, around two and a half inches, not rolled into balls, a Kashmiri signature. A two-stage spice treatment does the heavy lifting on flavor: ground cumin, coriander, cloves, cinnamon, nutmeg and cayenne season the meat itself, while whole cardamom, bay, cinnamon stick and cloves perfume the oil first.
Once the koftas hit that hot, aromatic oil, they brown into a deep crust. The rest of the yogurt then gets whisked into warm water and poured over the top. A slow simmer reduces the liquid until only the spice-infused fat remains, coating each kofta in concentrated flavor. Serve over basmati rice or with warm naan to soak up every drop.
Chef Tips
- Wet your hands with cold water before shaping. Lamb fat sticks to warm fingers and will tear the koftas as you form them.
- Brown the koftas on all sides without crowding the pan. Use two skillets if needed so each one gets a proper sear.
- Whisk the yogurt into the warm water gradually to prevent curdling when it hits the heat.
- Fish out the cinnamon stick, cardamom pods, bay leaves and whole cloves before serving. Biting into a cardamom pod ruins the bite.
Variations
- Swap the lamb for ground beef or goat. Both pair beautifully with Kashmiri spices.
- Finish with a sprinkle of fresh cilantro and a squeeze of lime for brightness.
- Stir a tablespoon of tomato paste into the sauce during the simmer for a tangier, richer gravy.
Ingredients
Directions
Combine the lamb, ginger, cumin, coriander, ground cloves, ground cinnamon, grated nutmeg, black pepper, cayenne, salt and 3 Tablespoons of the yoghurt in a bowl.
Mix well. Wet your hands with cold water and form 24 long koftas, sausage shapes, about 2½ to 3 inches long and about 1 inch thick.
Heat the oil in a very large, preferably non-stick frying pan (or use 2 frying pans).
When hot, put in the cinnamon stick, cardamom pods, bay leaves and whole cloves.
Stir for a second. Now put in the koftas in a single layer and fry them on medium-high heat until they are lightly browned on all sides.
Beat the remaining yoghurt into the 1 cup warm water.
Pour this over the koftas and bring to a boil.
Cover, lower heat and simmer for about half an hour, turning the koftas around gently every 7 to 8 minutes.
By the end of the half hour, no liquid other than the fat should be left in the frying pan.
If necessary, turn up the heat to achieve this.
When you get ready to serve, lift the koftas out of the fat with a slotted spoon.
Leave the whole spices behind as well.
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