Kashmiri Meatballs Curry Recipe

Kashmiri Meatballs Curry Recipe

Ingredients :

800 g lean minced lamb

1 teaspoon fresh ginger, grated finely

3 fresh chilies, chopped finely

1 teaspoon ground coriander

1 teaspoon chili powder

2 teaspoons garam masala

2 teaspoons salt

1/2 cup yogurt

3 tablespoons ghee

1 tablespoon dried milk

1 teaspoon sugar

1/2 teaspoon ground black pepper

1/4 teaspoon ground cardamom

 

Method :

Use a bowl to mix in the ginger, coriander, chilies, chili powder and 1 teaspoon each of the garam masala and salt, adding 1 tablespoon of the yogurt to moisten the spices. Add in the minced lamb. If the lamb is very lean, add a teaspoon of the ghee. Mix well and form into small oval shapes. Heat ghee in a heavy saucepan, add the dried milk, sugar, remaining yoghurt, garam masala and salt. Fry in the ghee, then add half cup hot water. Bring to the boil and add the koftas. Simmer, covered until no liquid remains. Turn koftas over, add half cup more hot water and the pepper, cover and simmer until liquid is absorbed once more.Sprinkle the dish with cardamom and serve with Indian breads or rice. Cover after adding cardamom so its fragrance will not dissipate.

 

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