Kashmiri Meatballs (Kashmiri Koftas)

Name: Kashmiri Meatballs (Kashmiri Koftas)
Yield: 12
Cuisine: Indian
Ingredients: ground lamb; ginger; cumin seeds; coriander seeds; cloves; cinnamon; nutmeg; black pepper; cayenne pepper; salt; yogurt; vegetable oil; cinnamon; cardamom pods; bay leaves; cloves; water

Kashmiri Meatballs (Kashmiri Koftas) recipe

Yield

12
servings

Prep

10
min

Cook

20
min

Ready

30
min

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
2	pounds	ground lamb
1	Piece	ginger fresh, finely grated	*
1	tablespoon	cumin seeds ground
1	tablespoon	coriander seeds ground
¼	teaspoon	cloves ground	*
¼	teaspoon	cinnamon ground	*
⅛	teaspoon	nutmeg grated	*
¼	teaspoon	black pepper freshly ground	*
⅛	teaspoon	cayenne pepper to 1/4	*
1 ¼	teaspoons	salt
5	tablespoons	yogurt
8	tablespoons	vegetable oil
2	stick	cinnamon inch	*
5	Whole	cardamom pods	*
2	each	bay leaves	*
6	whole	cloves	*
1	cup	water warm

Ingredients

Amount	Measure	Ingredient	Features
907.2	g	ground lamb
1	Piece	ginger fresh, finely grated	*
15	ml	cumin seeds ground
15	ml	coriander seeds ground
1.3	ml	cloves ground	*
1.3	ml	cinnamon ground	*
0.6	ml	nutmeg grated	*
1.3	ml	black pepper freshly ground	*
0.6	ml	cayenne pepper to 1/4	*
6.3	ml	salt
75	ml	yogurt
120	ml	vegetable oil
226	g	cinnamon inch	*
5	Whole	cardamom pods	*
2	each	bay leaves	*
6	whole	cloves	*
237	ml	water warm

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.