Lamb or Mutton ‘Koftas’ (Kubab Khutaree) with Fresh Mint Chutney

Name: Lamb or Mutton ‘Koftas’ (Kubab Khutaree) with Fresh Mint Chutney
Yield: Serves 4-6
Cuisine: British
Ingredients: 500 g /1 lb 2 oz / 2 ¼ cups lamb or mutton mince; 1 tsp ground pepper; 2 tsp coriander seeds; 10 cardamom pods; 4 cloves; 100 g / 4 oz / ¼ cup double cream; 1-2 pinches / 20-60 saffron strands, crushed; 1 egg beaten; 1-2 tsp salt salt; 50 g /2 oz / ½ cup fresh white breadcrumbs; 50 g /2 oz / ⅛ cup Greek yoghurt; 1 small onion, peeled and grated; 50 g / 2 oz / a little under ½ cup blanched almonds, roughly chopped; 500 g /1 lb 2 oz / 2 ¼ cups lamb or mutton mince; 50 g / 2 oz / ½ cup ginger, fresh, peeled and grated; 4 whole hot green or red chillies, chopped (seeds and all); 2 tbsp tamarind paste; 4 cloves garlic, chopped; 4 whole hot green or red chillies, chopped (seeds and all); 2 packs mint sprigs, washed (28 g / 1 oz each); 4 spring onions, chopped; 50-100 g / 2-4 oz / ¼-½ cup ghee; juice of 2 limes

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

Adapted from Robert Flower Riddell’s recipe for Kubab Khutaree in Indian Domestic Economy and Receipt Book, and Henrietta Hervey’s recipe for Mint Chutney in Anglo-Indian Cookery At Home.

Ingredients

For the meatballs:

1-2 pinches / 20-60 saffron strands, crushed
100 g / 4

Europe
Asia
United Kingdom
India
Starter

Method

For the meatballs:

Gently heat the saffron in the cream. Leave to cool and infuse for at least an hour.
Toast the whole spices then grind to a powder with the pepper.
Mix the mince with the onion and ginger. Add the ground spices and saffron infused cream along with the blanched almonds, yoghurt,