From mightymidget69@hotmail.com Wed Jan 2 14:00:24 2002 Date: 1 Jan 2002 14:51:23 -0800 From: tubal cain Newsgroups: uk.food+drink.indian Subject: meatballs Kashmiri Kofta Curry From Geeta Samtani, A taste of Kashmir. This is a delicious dish as the koftas are so soft they literally melt in your mouth. These koftas are shaped like sausages and no binding agents are used in preparation, (though feel free to add an egg or two if you feel more comfortable) thus giving the koftas a more distinctive taste. The finer the meat is ground the more delectable this Kashmiri dish and more celebrated is the chef. Ingredients 30g/1 oz fresh root ginger, ground to a paste 2 green chillies, ground to a paste A pinch of asafoetida, mixed with 1 tablespoon water 6 to 8 brown cardamoms, crushed 4 teaspoons ground coriander 1 teaspoon black cumin seeds 1 teaspoon chilli powder ½ teaspoon garam masala 2 tablespoons Greek yoghurt 500g/1lb finely minced fresh lamb 90g/3 oz ghee or oil 1 teaspoon salt to taste 4 to 5 tablespoons hot water 1 tablespoon fresh chopped coriander leaves Method 1. Mix the ginger and chilli pastes with the asafoetida liquid, brown cardamoms, 2 teaspoons ground coriander, black cumin seeds, ½ teaspoon chilli powder and the garam masala. 2. Mix the spice mixture with the yoghurt to make a paste. Add this to the lamb mince along with 30g/1 oz ghee and salt to taste. Knead the mixture until it is pliable. Divide into 16 to 18 pieces. 3. Roll each piece into a sausage shape about 5 to 6cm in length. Press the sausages firmly into shape otherwise they are liable to break while cooking. 4. Add the remaining ghee to a non-stick frying pan. Place the koftas in a single layer in the pan. Cover and cook over a medium heat, shaking gently every now and then, taking care not to break the sausages. 5. Once they are a deep brown colour, add remaining ½ teaspoon chilli powder and lower the heat. Cook for a few minutes. 6. Add the remaining ground coriander and 4 to 5 tablespoons hot water, a little at a time. Simmer until the koftas are tender and all the moisture has evaporated and only the ghee remains. Sprinkle with the fresh coriander and serve.