Description
The recipe originally came from a Kashmiri cookbook that Brent came across while living in India.
Ingredients
* 750 gms lamb, lean (or mutton)
* 250 gms lamb fat (less for the fatty lamb available in the U.S.A.)
* 2 tsp. cayenne
* 2 tsp. fennel seed
* 1 tsp. ginger powder
* 1 tsp. coriander powder
* 2 tsp. Kashmiri garam masala
* 1/2 C. yoghurt
* 2 Tbs. ghii
* 1 tsp. sugar
* 1/2 C. khoya
* 1 C. milk
* 2 tsp. pepper, black
* 4 cardamoms
Directions
1. Chop the meat, fat, cayenne, fennel, ginger, coriander, and 1 tsp. garam masala with a food processor. Keep chopping, adding a little yoghurt and ghii, until the meat is a smooth paste.
2. Form into balls 1.5-2 inches in diameter.
3. Heat remaining ghii in a pan. Add sugar, khoya, yoghurt, garam masala, and salt to taste.
4. Pour in the milk, add the koftas, and simmer until the liquid evaporates and the koftas are very tender.
Recipes Cooking Tips
Sections
Syndication
