Kashmiri Meatballs

Kashmiri koftas

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

Wet your hands with cold water and form 24 long koftas — sausage shapes, about 2.5-3 (6-7.5cm) inches long and about 1 inch (2.5cm) thick.

Step 3

Heat the oil in a large, preferably non-stick frying pan (or use two 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 (225ml) 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.

Step 4

When you get ready to serve, lift the koftas out of the fat with a slotted spoon. Leave the whole spices behind as well.