I've been continuing to explore and create the recipes from Madhur Jaffrey's Indian Cooking and wanted to share these fabulous koftas. Koftas are meatballs, heavily spiced and these ones are just incredible! Every bite explodes with flavor and I was truly sorry that I hadn't made a double batch.
Kashmir Koftas, page 60 from Indian Cooking. These are excellent with plain basmati rice and a side of veggies. Serves 6.
2 lbs. ground lamb (I used grass-fed beef)
1 and 1/2 in long piece of fresh ginger, grated
1 T. ground cumin
1 T. ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/8-1/4 teaspoon ground cayenne pepper
1 teaspoon salt
5 T. plain yogurt (I used Greek style since it is closer to Indian yogurt)
7-8 T. vegetable oil
2 inch stick cinnamon
5-6 cardamon pods
2 bay leaves
5-6 whole cloves
1 cup warm water
Combine the meat with the first eleven ingredients, and add in 3 T. of the yogurt. Mix well. Wet hands and form the meat mixture into 24 sausage shaped koftas, about an inch thick and 2.5-3 inches long.
Heat oil in a large nonstick pan. When hot, put in the cinnamon stick, bay leaves, whole cloves and cardamon pods. Stir for a few seconds. Quickly put in all the koftas in a single layer and fry until they are brown on all sides. Beat the remaining yogurt into the water. Pour over the koftas and simmer for 30 minutes. Gently turn the koftas every 7-8 minutes. When all the liquid has been absorbed, carefully lift the koftas out with a slotted spoon and drain on paper towels. You don't have to eat the whole spices, I did, but she recommends that you discard them.