Kashmiri Kofta (Kashmiri with Lamb Meatballs)

Serves 6

  • 1 lb lean ground lamb (or beef)
  • 1 teaspoon grated ginger
  • 1 tablespoon grated onion
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/2 cup plain dry breadcrumbs
  • vegetable oil for frying
  • 1 container Maya Kaimal Kashmiri Curry
  • In a large bowl combine meat, ginger, onion, coriander, salt, egg, and breadcrumbs. Mix well. Make into 1-inch balls.
  • Brown the meatballs in a very small amount of oil in a nonstick frying pan over medium-high heat, shaking pan frequently so meatballs brown on all sides. When they are nicely browned, remove from the pan to paper towels to drain.
  • Remove the excess fat from the frying pan and add the meatballs back to the pan and pour in jar of Maya Kaimal Kashmiri Curry. Simmer while covered, over low-heat until the sauce is hot and the meatballs are cooked through, 10-15 minutes. If sauce becomes too thick, add water to thin.
  • Serve over pasta, rice, couscous, or quinoa.

 

 

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