Kashmiri Koftas

Name: Kashmiri Koftas
Yield: Serves 6
Cuisine: Indian
Ingredients: 5 tablespoons natural yogurt; 5–6 cardamom pods; 2 bay leaves; 7–8 tablespoons vegetable oil; about 1¼ teaspoons salt; 2.5 cm/2 inch cinnamon stick; 225 ml/8 fl oz warm water; 5–6 cloves; ⅛–¼ teaspoon cayenne pepper; ¼ teaspoon ground cloves; ¼ teaspoon ground cinnamon; ⅛ teaspoon grated nutmeg; ¼ teaspoon freshly ground black pepper; 900 g/2 lb minced lamb; 4 x 2.5 cm/1½ x 1 inch cube of fresh ginger, peeled and finely grated; 1 tablespoon ground cumin seeds; 1 tablespoon ground coriander seeds

Preparation info

Serves
6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

These sausage-shaped meatballs taste very Kashmiri in their blend of flavours. Serve them with Plain basmati rice, Red split lentils with cumin seed and Carrot & onion salad.

Ingredients

900 g/2 lb minced lamb
4 x 2.5 cm/1½ x 1

Asia
India
Main course
Gluten-free

Method

Combine the minced lamb, ginger, cumin, coriander, cloves, cinnamon, nutmeg, black pepper, cayenne, salt and 3 tablespoons of the yogurt in a bowl. Mix well.
Wet your hands with cold water and form the mixture into 24 long koftas – sausage shapes – each 6–7cm/2¾ inches long and 2.5cm/1 inch thick.
Heat the oil in a large, preferably non-stick frying p