Kashmiri Koftas (Kashmiri Meatballs)
Description
These Kashmiri Koftas are a delightful representation of North Indian cuisine, featuring tender ground lamb shaped into elongated meatballs. The meat is seasoned with a robust blend of cumin, coriander, cinnamon, cloves, and nutmeg, creating a warm and aromatic flavor profile. Unlike dry fried meatballs, these koftas are gently simmered in a mixture of yogurt and water infused with whole spices like cardamom, bay leaves, and cinnamon sticks. This method ensures the meat remains incredibly juicy and succulent while absorbing the complex spices. The final dish is rich, savory, and slightly tangy from the yogurt, making it perfect for serving with steamed basmati rice or warm naan bread. It is an elegant yet comforting main course that brings authentic home-style flavors to your table, ideal for family dinners or special gatherings where you want to impress with depth of flavor.Ingredients
Directions
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In a large mixing bowl, combine the ground lamb, finely grated ginger, ground cumin, ground coriander, ground cloves, ground cinnamon, grated nutmeg, black pepper, cayenne pepper, salt, and 3 tablespoons of the plain yoghurt.
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Mix the ingredients thoroughly by hand until the spices and yoghurt are evenly distributed throughout the meat.
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Wet your hands with cold water to prevent sticking, then shape the meat mixture into 24 elongated koftas, forming sausage-like shapes approximately 2 1/2 to 3 inches long and 1 inch thick.
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Heat the vegetable oil in a very large, preferably non-stick frying pan (or use two pans) over medium-high heat.
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Once the oil is hot, add the cinnamon stick, whole cardamom pods, bay leaves, and whole cloves. Stir briefly for about a second to release their aromas.
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Carefully place the koftas into the pan in a single layer, ensuring they do not overlap.
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Fry the koftas on medium-high heat, turning them occasionally, until they are lightly browned on all sides. This may require frying in batches if using a smaller pan.
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In a small bowl, beat the remaining 2 tablespoons of yoghurt into the 1 cup of warm water until smooth.
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Pour the yogurt-water mixture over the browned koftas in the pan and bring the liquid to a boil.
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Cover the pan, reduce the heat to low, and simmer the koftas for about 30 minutes, gently turning them around every 7-8 minutes to ensure even cooking.
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After 30 minutes, check the liquid. If necessary, increase the heat slightly to evaporate any remaining liquid, leaving only the fat in the pan. The koftas should be tender and fully cooked.
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Using a slotted spoon, lift the koftas out of the pan and transfer them to a serving dish, leaving the whole spices and excess fat behind.
Nutrition Facts
Servings 1 pie
- Amount Per Serving
- Calories 667.4kcal
- % Daily Value *
- Total Fat 47.7g74%
- Saturated Fat 20.4g102%
- Cholesterol 220.2mg74%
- Sodium 163.4mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 56.8g114%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
