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Kashmiri Koftas - Kashmiri Meatballs


Minced lamb
2 pounds
Fresh ginger root- peeled and grated – 1 ½”
1 piece
Ground cumin
1 tbsp
Ground coriander
1 tbsp
Ground cloves
¼ tsp
Ground cinnamon
¼ tsp
Grated nutmeg
1/8 tsp
Freshly ground black pepper
¼ tsp
Cayenne pepper
¼ tsp
1 ¼ tsp or to taste 
Natural yoghurt
5 tbsp
Vegetable oil
8 tbsp
Cinnamon stick 2”
1 piece
Cardamom pods
Bay leaves
Warm water
1 cup

Combine lamb, ginger, cumin, coriander, ground cloves, ground cinnamon, grated nutmeg, black pepper, cayenne, salt, and 3 tablespoons of yogurt in bowl; mix. Wet hands with cold water and form 24 long koftas - sausage shapes, about 2 ½ inches long and about 1 inch thick.

Heat oil in large fry-pan. When hot, add cinnamon stick, cardamom pods, bay leaves and cloves; stir. Put in koftas in single layer and fry on medium high until lightly brown on all sides. Beat in remaining yogurt into war water. Pour over koftas and bring to a boil.

Cover and simmer for about 30 minutes, turning gently every 7-8 minutes. At end of 30 minutes no liquid should be left in pan. Turn up heat if necessary. Lift koftas out of fat with slotted spoon and leave whole spices behind.