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PrintKASHMIRI KOFTA CURRY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Meatballs: Place the lamb, ginger, red chilli, fresh coriander, half the quantity of garam masala, salt and the pepper in a bowl.
- Mix thoroughly, then divide the mixture into 16-18 and shape each portion into a small meatball.
- Heat the oil in a heavy-based frying pan, add the meatballs and fry over a gentle heat for about 5-7 minutes, turning occasionally to seal them.
- Using a slotted spoon, transfer the meatballs to a saucepan.
- Mix together the yogurt, sugar, chilli powder, the remaining garam masala with salt and the water.
- Pour the yogurt mixture over the meatballs, then cook the curry, uncovered, over a medium heat for 10 minutes, or until the meatballs are cooked with little sauce.
- Serve hot, garnished with ground cardamom and coriander sprigs.
INGREDIENTS
- 550 grams lean minced lamb
- 150 ml natural yogurt
- 50 ml Cooking oil
- 1-2 red chillies, deseeded and very finely chopped
- 3 teaspoon garam masala
- 3 teaspoon grated fresh root ginger
- 1 teaspoon soft brown sugar
- Chilli powder, to taste
- 250 ml water
- Salt and pepper, to taste
- 3 tablespoons chopped fresh coriander
- Pinch of ground cardamom, to garnish
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