Kashmiri Meatballs (Kashmiri Koftas)

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Servings: 1 pie Difficulty: Intermediate
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Fragrant lamb meatballs simmered in a rich, aromatic yogurt sauce with warm Indian spices
Kashmiri Meatballs (Kashmiri Koftas recipe image
Kashmiri Meatballs (Kashmiri Koftas recipe image
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Kashmiri Meatballs (Kashmiri Koftas)

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 pie Calories: 667

Description

These Kashmiri Koftas are a celebration of aromatic spices and tender lamb. The meatballs are seasoned with a blend of cumin, coriander, cloves, cinnamon, and nutmeg, then gently fried until golden before being simmered in a creamy yogurt sauce. The result is a dish with deep, complex flavors and a satisfyingly moist texture. Perfect for a special weeknight dinner or a festive gathering, this dish brings the warmth of home-style Indian cooking to your table.

Ingredients

Directions

  1. Combine the ground lamb, grated ginger, cumin, coriander, ground cloves, ground cinnamon, grated nutmeg, black pepper, cayenne pepper, salt, and 3 tablespoons of the plain yogurt in a large mixing bowl.
  2. Mix the ingredients thoroughly until well combined.
  3. Wet your hands with cold water and form the mixture into 24 long koftas, shaping them into sausage-like forms about 2 1/2 to 3 inches long and 1 inch thick.
  4. Heat the vegetable oil in a very large, preferably non-stick frying pan (or use two pans if necessary).
  5. When the oil is hot, add the cinnamon stick, cardamom pods, bay leaves, and whole cloves. Stir briefly to release their aromas.
  6. Carefully place the koftas into the pan in a single layer. Fry them on medium-high heat until they are lightly browned on all sides.
  7. In a small bowl, beat the remaining 2 tablespoons of yogurt into the 1 cup of warm water until smooth.
  8. Pour the yogurt-water mixture over the browned koftas in the pan.
  9. Bring the liquid to a boil, then cover the pan and lower the heat to a simmer.
  10. Simmer for about 30 minutes, gently turning the koftas every 7-8 minutes to ensure even cooking.
  11. By the end of the simmering time, most of the liquid should have evaporated, leaving only the rendered fat in the pan. If necessary, uncover and increase the heat slightly to reduce the remaining liquid.
  12. When ready to serve, use a slotted spoon to lift the koftas out of the pan, leaving the whole spices behind.

Nutrition Facts

Servings 1 pie

Amount Per Serving
Calories 667kcal
% Daily Value *
Total Fat 48g74%
Saturated Fat 20g100%
Cholesterol 220mg74%
Sodium 163mg7%
Total Carbohydrate 1g1%
Sugars 1g
Protein 57g114%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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