Kashmiri kofta kari

Kashmiri kofta kari

Curried meatballs, Kashmiri-style

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

A feature of Kashmiri Brahmin cooking is the absence of onions and garlic, both of which are supposed to inflame the baser passions. Kashmiri Brahmins also do not eat beef, so if this dish is to be made in the true Kashmiri tradition, use lamb instead.

Ingredients

Quantity Ingredient
750g lean minced lamb
1 teaspoon fresh ginger, finely grated
2 fresh red chillies, seeded and finely chopped, plus extra to garnish
1 teaspoon ground coriander
1/2 teaspoon chilli powder
2 teaspoons Garam masala
2 teaspoons salt
125g plain yoghurt
3 tablespoons ghee
1 tablespoon dried milk or khoa
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom

Method

  1. Put the lamb into a bowl with the ginger, chilli, coriander, chilli powder and 1 teaspoon each of the garam masala and salt, adding 1 tablespoon of the yoghurt to moisten the spices and help distribute them evenly. A teaspoon or so of the ghee can also be added if the lamb is very lean. Mix well and form into small oval shapes.
  2. Heat the ghee in a large heavy-based saucepan over low heat. Add the dried milk, sugar, the remaining yoghurt and the garam masala and salt and stir well to heat through, then add 125 ml hot water and bring to the boil. Add the koftas, reduce the heat to low and simmer, covered, until no liquid remains. Turn the koftas over, add another 125 ml hot water and the pepper, cover, and simmer until all of the liquid has been absorbed. Sprinkle over the cardamom, garnish with the extra chilli and serve with Indian breads or rice. (Cover after adding the cardamom so its fragrance will not dissipate.)
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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