Kashmiri Meatballs (Kashmiri Koftas)

Course : Curry
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 pounds ground lamb
1 piece fresh ginger, grated
1 tablespoon ground cumin seeds
1 tablespoon ground coriander seeds
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper (to 1/4 tsp.)
1 1/4 teaspoons salt
5 tablespoons plain yogurt
7 tablespoons vegetable oil
1 stick cinnamon
5 whole cardamom pods
2 pieces bay leaves
5 whole cloves
1 cup warm water

Preparation / Directions:

Combine the lamb, ginger, cumin, coriander, ground cloves, ground cinnamon, grated nutmeg, black pepper, cayenne, salt and 3 Tablespoons of the yogurt in a bowl. Mix well. 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. 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 yogurt 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 7-8 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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes