Recipe for cooking kashmiri lamb meatballs

Recipes from the Middle East and North Africa :: Middle Eastern Main Dish Meats

Beef is not eaten, so kofta are prepared with minced lamb in traditional Kashmiri cooking.

2 lbs. ground lamb
1 Tbsp. plain yogurt
2 tsp. finely chopped gingerroot
2 tsp. ground cumin
2 tsp. ground coriander
1 1/2 tsp. salt
1 tsp. garam masala
1 tsp. chili powder
1/2 c. canola (or other vegetable) oil
2 cardamom pods
1 stick cinnamon
1 c. water
1/4 c. plain yogurt

Mix lamb, 1 Tbsp. yogurt, the gingerroot, cumin, coriander, salt, garam masala and chili powder. Shape into ovals, about 2 in. long and 1 in. thick.

Heat oil in 12-in. skillet until hot. Cook and stir cardamom and cinnamon 10 seconds; reduce heat to med. Add meatballs. Cook uncovered or without a lid, turning occasionally, until meatballs are brown, about 15 \; drain.

Mix water and 1/4 c. yogurt; pour over meatballs in skillet. Heat to boiling; reduce heat. Cover and simmer 10 mins. Uncover and cook over med. heat until most of the liquid is evaporated, about 10 mins.

Remove cardamom and cinnamon. Remove meatballs with slotted spoon. Serve with Basmati rice if desired.

Yields 48 meatballs.