Kashmiri Meatballs (Kashmiri Koftas)
| Yield: | 6 Servings |
| Categories: | Indian |
| 2 | lb | Ground lamb |
| 1 | Piece fresh ginger, about 1 1/2 inches long and 1 inch thick, peeled and finely grated | |
| 1 | tb | Ground cumin seeds |
| 1 | tb | Ground coriander seeds |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Ground cinnamon |
| 1/8 | ts | Grated nutmeg |
| 1/4 | ts | Freshly ground black pepper |
| 1/8 | ts | To 1/4 t cayenne pepper |
| 1 1/4 | ts | Salt |
| 5 | tb | Plain yoghurt |
| 7 | tb | To 8 T vegetable oil |
| 2 | Inch stick cinnamon | |
| 5 | Whole cardamom pods | |
| 2 | Bay leaves | |
| 5 | To 6 whole cloves | |
| 1 | c | Warm water |
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