Ingredients
|
Quantity
|
Ground lamb
|
2 pounds
|
1” fresh ginger- grated
|
1 piece
|
Ground cumin seeds
|
1 tbsp
|
Ground coriander seeds
|
1 tbsp
|
Ground cloves
|
¼ tsp
|
Ground cinnamon
|
¼ tsp
|
Grated nutmeg
|
1/8 tsp
|
Freshly ground black pepper
|
¼ tsp
|
Cayenne pepper
|
1/8 tsp to ¼ tsp
|
Salt
|
1 ¼ tsp
|
Plain yoghurt
|
5 tbsp
|
Vegetable oil
|
7 tbsp
|
Cinnamon stick 2”
|
1 piece
|
Whole cardamom pods
|
5
|
Bay leaves
|
2
|
Whole cloves
|
5
|
Warm water
|
1 cup
|
Combine the lamb, ginger, cumin, coriander, ground cloves, ground
cinnamon, grated nutmeg, black pepper, cayenne, salt and 3 Tablespoons of the
yogurt in a bowl. Mix well. Wet your hands with cold water and form 24 long
koftas, sausage shapes, about 2 ½ - 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).