Koftas

Name: Koftas (Minced Meat Ball Curry (dry))
Cuisine: India
Ingredients: 2 teaspoonfuls ground coriander seeds (sukha dhania); 2 green chillies (sabz mirch); 1 teaspoonful salt; 1 oz (30 g) ground ginger (adrak); 1/12 teaspoonful each of mace (javatri), nutmeg (jaiphal), cloves (laung) and cinnamon (darchini), powdered separately; 1 lb (455 g) finely-minced meat; One tiny grain of asafoetida (hing) + 1 teaspoonful water; Seeds of 8 brown cardamoms, crushed; ½ teaspoonful red pepper (degi mirch); 2 tablespoonfuls yoghurt (curd); 2 to 2½ ozs (60-70 g) + 1½ ozs (40 g) ghee; 4 tablespoonfuls water; 1 teaspoonful black cumin seeds (kala zeera)

Minced Meat Ball Curry (dry)

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

The recipe described below is after the method followed by the chefs of the valley of Kashmir, the Switzerland of India. The koftas are shaped more like sausages than like spheres. No binding agent is used in their preparation and therefore they taste better than those made by the method practised in the other parts of Northern India.