| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Kashmiri |
|
1 |
Servings |
INGREDIENTS
| 750 |
g |
Lamb, lean (or mutton) |
| 250 |
g |
Lamb fat (less for the fatty lamb available in the U.S.A.) |
| 2 |
ts |
Cayenne |
| 2 |
ts |
Fennel seed |
| 1 |
ts |
Ginger powder |
| 1 |
ts |
Coriander powder |
| 2 |
ts |
Kashmiri garam masala |
| 1/2 |
c |
Yoghurt |
| 2 |
tb |
Ghii |
| 1 |
ts |
Sugar |
| 1/2 |
c |
Khoya |
| 1 |
c |
Milk |
| 2 |
ts |
Pepper, black |
| 4 |
|
Cardamoms (??) |
INSTRUCTIONS
(from the Kashmiri book in India)
Chop the meat, fat, cayenne, fennel, ginger, coriander, and 1 tsp. garam
masala with a food processor. Keep chopping, adding a little yoghurt and
ghii, until the meat is a smooth paste. Form into balls 1.5-2 inches in
diameter.
Heat remaining ghii in a pan. Add sugar, khoya, yoghurt, garam masala, and
salt to taste. Pour in the milk, add the koftas, and simmer until the
liquid evaporates and the koftas are very tender.
Posted to CHILE-HEADS DIGEST V3 #191
From: Brent Thompson <brent@hplbct.hpl.hp.com>
Date: Thu, 19 Dec 1996 19:24:22 -0800
A Message from our Provider:
“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”