Kofta Meatballs

An old recipie, and sounds a little complicated, but it isn't really.  Give it a go.    Originally, this type of recipie comes from Hyderabad area of India

Do not fry the onions on a high heat, they need to brown slowly.  You can make this for a crowd quite easily, making everything the day before and just cooking the last step (curry) on the day.  You can ommit the chilli and it will still taste wonderful.  It can also be made with beef, but lamb is better.

 

Kofta Meatballs

Rating: Moderate

Masala:
Fry together, 1 Cinnamon stick, 6 whole cloves, 6 whole cardamon pods & 100g chopped onions in 5 tablespoons of ghee or oil, over a moderate heat  until the onions are very dark brown.

Sauce:
In a blender, blend 5 cloves garlic, 1 inch fresh ginger
4 tblsp water
1 tsp cumin
1 tsp coriander
1 tsp paprika
1/4 tsp cayene pepper.


Meatballs:
500g fine minced lamb
1/2 tsp salt
1/2 tsp chilli powder  (can be omited!)
1 tsp cumin
1 tsp coriander
1/4 tsp garam marsala
pinch Cayenne pepper
2 tbslp finely chopped coriander
1 tbslp finely chopped mint

Combine all ingredients well and mould into small meatballs.

Curry
3 tblsp plain yoghurt
300 mls water
1/2 teaspoon salt.

Method:

Over a medium heat, heat together the onions and sauce mix.  Add the yoghurt (1 spoonful at at time), then the water and salt
Simmer meatballs in this mix for aprox 30 minutes (gently).  Stir occasionally.

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