Kashmiri Koftas (kashmiri Meatballs)

Are you a cynic? Let’s take a moment for a little self-examination. Do you have difficulty seeing people and situations from a positive perspective? Are you quick to point out problems in a situation, but rarely if ever offer solutions? Do you give suggestions without ever offering to help? Do you speak negatively of others behind their backs? Do you find it easy to complain? Are you one that is rarely seen smiling? Are you often compelled to give a critical opinion in your effort to “help?” Do you assume the worst in someone? Do you fear failure? Do you judge others motives? Are you harsh, insensitive or abrasive? Do you delight in airing your own opinion? Do you negate someone’s idea without ever considering it? Do you enjoy passing judgment? Do others have difficulty being in your company and sharing their thoughts with you?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Vegetables	Kashmiri	India	6	Servings

INGREDIENTS

2	lb	Ground lamb
1		Piece fresh ginger, about
		1 1/2 inches long and 1
		inch thick peeled and
		finely grated
1	T	Ground cumin seeds
1	T	Ground coriander seeds
1/4	t	Ground cloves
1/4	t	Ground cinnamon
1/8	t	Grated nutmeg
1/4	t	Freshly ground black pepper
1/8	t	To 1/4 t cayenne pepper
1 1/4	t	Salt
5	T	Plain yoghurt
7	T	To 8 T vegetable oil
2		Inch stick cinnamon
5		Whole cardamom pods
2		Bay leaves
5		To 6 whole cloves
1	c	Warm water

INSTRUCTIONS

Combine the lamb, ginger, cumin, coriander, ground cloves, ground
cinnamon, grated nutmeg, black pepper, cayenne, salt and 3  Tablespoons
of the yoghurt in a bowl.  Mix well.  Wet your hands with  cold water
and form 24 long koftas, sausage shapes, about 2 1/2 - 3  inches long
and about 1 inch thick. Heat the oil in a very large,  preferably
non-stick frying pan (or use 2 frying pans).  When hot,  put in the
cinnamon stick, cardamom pods, bay leaves and whole  cloves. Stir for a
second. Now put in the koftas in a single layer  and fry them on
medium-high heat until they are lightly browned on  all sides. Beat the
remaining yoghurt into the 1 cup warm water. Pour  this over the koftas
and bring to a boil. Cover, lower heat and  simmer for about half an
hour, turning the koftas around gently every  7-8 minutes. By the end
of the half hour, no liquid other than the  fat should be left in the
frying pan.  If necessary, turn up the heat  to achieve this. When you
get ready to serve, lift the koftas out of  the fat with a slotted
spoon. Leave the whole spices behind as well.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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“We simply prepare ourselves. God fills us.”