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Ingredients
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Quantity
|
|
Minced lamb
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2 pounds
|
|
Fresh ginger root- peeled and grated – 1 ½”
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1 piece
|
|
Ground cumin
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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
|
|
Salt
|
1 ¼ tsp or to taste
|
|
Natural yoghurt
|
5 tbsp
|
|
Vegetable oil
|
8 tbsp
|
|
Cinnamon stick 2”
|
1 piece
|
|
Cardamom pods
|
6
|
|
Bay leaves
|
2
|
|
Cloves
|
6
|
|
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.
