Kashmir Kofta (Indian meatballs)
Posted: Mon Feb 27, 2012 1:56 pmThis is one of my favourites. I have tried a few genuine recipes, compromised and adapted them to suit my taste. This is my version. The recipe makes sixteen large meatballs, enough to feed four hungry people. Adjust the amount of chili to your own liking. The amount given below makes it fairly hot.
Recipe
The meatballs
1 kg ground lamb or beef
4-6 small hot green chilis, very finely chopped
1 tbsp grated ginger
1 tbsp grated garlic
4 tbsp finely chopped coriander
2 tbsp finely chopped mint (or 2 tsp dried mint)
2 tsp garam masala
2 tsp salt
2 eggs
4 tbsp yoghurt, 10% fat
200 ml breadcrumbs
Mix thoroughly. Make 16 equal-sized meatballs. Brown them on high heat in ghee or butter, shaking the pan frequently.
The sauce
3 tbsp ghee or butter
2 large onions, finely chopped
2 tbsp grated ginger
2 tbsp grated garlic
3-4 tbsp curry (powder or paste of your favourite brand)
1 tbsp mild paprika
1 tbsp chili powder (optional, to taste)
150 ml yoghurt, 10% fat
2 cans peeled tomatoes (or 1 kg fresh if they're good), mashed or chopped, with liquid
2 tbsp tomato purée
2 tsp tamarind concentrate
1 tbsp fenugreek leaves (methi leaves)
Meat stock (concentrate or cubes)
Salt
Lemon wedges and coriander leaves for serving
Sautée the onion golden brown in the fat. Add garlic and ginger and sautée one more minute. Add curry, paprika and chili powder and continue stirring for a little while (don't burn the spices!).
Stir in the yoghurt and reduce for a minute or so, until it separates. Add the tomatoes with liquid, tomato purée, tamarind and meat stock concentrate (read on the package for dosage). Bring to a boil. Let simmer, covered, for 45 minutes. Make the meatballs in the meantime. If the sauce is too thin, reduce for a while. If too thick, dilute with a little water (I prefer a lot of sauce, rather thin). Add salt (and more chili if desired) to taste.
Add the fenugreek leaves and the pre-fried meatballs. Don't stir. Cover and let braise slowly for 15 minutes.
Serve hot with rice and garnish with lemon and coriander leaves.
Some pictures
The meatballs.
Browning the meatballs and adding to the sauce.
Ready after 15 minutes of braising.
Served.
Recipe
The meatballs
1 kg ground lamb or beef
4-6 small hot green chilis, very finely chopped
1 tbsp grated ginger
1 tbsp grated garlic
4 tbsp finely chopped coriander
2 tbsp finely chopped mint (or 2 tsp dried mint)
2 tsp garam masala
2 tsp salt
2 eggs
4 tbsp yoghurt, 10% fat
200 ml breadcrumbs
Mix thoroughly. Make 16 equal-sized meatballs. Brown them on high heat in ghee or butter, shaking the pan frequently.
The sauce
3 tbsp ghee or butter
2 large onions, finely chopped
2 tbsp grated ginger
2 tbsp grated garlic
3-4 tbsp curry (powder or paste of your favourite brand)
1 tbsp mild paprika
1 tbsp chili powder (optional, to taste)
150 ml yoghurt, 10% fat
2 cans peeled tomatoes (or 1 kg fresh if they're good), mashed or chopped, with liquid
2 tbsp tomato purée
2 tsp tamarind concentrate
1 tbsp fenugreek leaves (methi leaves)
Meat stock (concentrate or cubes)
Salt
Lemon wedges and coriander leaves for serving
Sautée the onion golden brown in the fat. Add garlic and ginger and sautée one more minute. Add curry, paprika and chili powder and continue stirring for a little while (don't burn the spices!).
Stir in the yoghurt and reduce for a minute or so, until it separates. Add the tomatoes with liquid, tomato purée, tamarind and meat stock concentrate (read on the package for dosage). Bring to a boil. Let simmer, covered, for 45 minutes. Make the meatballs in the meantime. If the sauce is too thin, reduce for a while. If too thick, dilute with a little water (I prefer a lot of sauce, rather thin). Add salt (and more chili if desired) to taste.
Add the fenugreek leaves and the pre-fried meatballs. Don't stir. Cover and let braise slowly for 15 minutes.
Serve hot with rice and garnish with lemon and coriander leaves.
Some pictures
The meatballs.
Browning the meatballs and adding to the sauce.
Ready after 15 minutes of braising.
Served.
