KASHMIRI KOFTA (KASHMIRI WITH LAMB MEATBALLS)
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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