Kashmiri Meatballs (Kashmiri Koftas)
2 lb Ground lamb 1 Piece fresh ginger, about -1 1/2 inches long and 1 -inch thick, peeled and -finely grated 1 T Ground cumin seeds 1 T Ground coriander seeds 1/4 t Ground cloves
Ingredients
- 2lbground lamb
- 1piece fresh ginger, about
- 1t ground coriander seeds
- 1/4t ground cloves
- 1/4t ground cinnamon
- 1/8t grated nutmeg
- 1/4t freshly ground black pepper
- 1/8t to 1/4 t cayenne pepper
Directions
- 1
2 lb Ground lamb 1 Piece fresh ginger, about -1 1/2 inches long and 1 -inch thick, peeled and -finely grated 1 T Ground cumin seeds 1 T Grou
- 2
Wet your hands with cold water and form 24 long koftas, sausage shapes, about 2 1/2 - 3 inches long and about 1 inch thick
- 3
Heat the oil in a very large, preferably non-stick frying pan (or use 2 frying pans)
- 4
When hot, put in the cinnamon stick, cardamom pods, bay leaves and whole cloves
- 5
Stir for a second
- 6
Now put in the koftas in a single layer and fry them on medium-high heat until they are lightly browned on all sides
- 7
Beat the remaining yoghurt into the 1 cup warm water
- 8
Pour this over the koftas and bring to a boil