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

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

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

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Ingredients

Method

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