Kofta, a traditional Middle-Eastern meal, combines ground lamb or beef with shallots, garlic, and seasoning. These seared, curried meatballs or logs are often offered with delicious flatbreads. Here’s a piquant recipe for kofta from Kashmir. It is a great dish for a get-together around the new year.
INGREDIENTS
For the kofta
- 1 egg
- ½ tsp chilli powder
- 2 tsp mustard oil
- ½ tsp garam masala
- Salt to taste
- 1.2 lb kheema (ground)
- 1 tbsp gram flour
For the gravy
- Salt to taste
- ¾ tsp chilli powder
- ½ tsp ginger powder
- ½ tsp fennel seed powder
- ½ cup mustard oil
- A sprinkling of hing
- ¾ cup yogurt
- ¾ tsp garam masala
METHOD
- To make kofta, combine all the ingredients on that list.
- Applying a little sarson oil on your fingers and roll the dough into spheres
- Stretch the spheres into long sausages to be used as koftas and keep aside.
- While the sarson oil is warming up, add the hing and chilly powder.
- Turn the heat down to moderate and cook the yogurt for about 15 minutes, turning it frequently, until it is light brown.
- Stir in the garam masala and a cup of boiling water, bring to a boil, and then gently drop the koftas, gradually, into the sauce.
- Stir regularly and simmer for approximately 25 mins, or until the vegetables are soft. Serve your Kashmiri koftas with a preferred rice. Serve while it’s still warm.
