Kooftah Curry

Preparation info
  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 tablespoons chopped onion
  • pounds lamb, ground
  • te

Method

  1. Combine the chopped onion, lamb, one and one-half teaspoons of the salt, the cinnamon, cloves and beaten egg. Shape into eighteen balls and set aside.

  2. Heat two tablespoons of the shortening or oil. Brown the onion slices in it. Add the turmeric and cook for two or three minutes. Remove the onion slices from the pan and reserve them.