(Kashmiri Ko a Kebab)
Meatballs, or koftas, are also served as appetizers with sweet or hot mint and cilantro chutney. Prepared with lamb, seafood, vegetables, and legumes, they are combined with spices and herbs and sometimes bound together with chickpea our. Some meatballs are simmered slowly to absorb the aroma of the spices and soften while others are drizzled with creamy, seductive sauces.
2 pounds ground lamb
1 tablespoon Milk Solids (see p. 53)
3⁄4-inch piece fresh gingerroot, peeled and chopped
1 fresh green chili, chopped ne
1 teaspoon ground coriander
1⁄4 teaspoon chili powder
Salt to taste
1 teaspoon plain yogurt
1 teaspoon corn oil
1⁄2 cup plain yogurt
1 cup water
3 tablespoons Clarified Butter (see p. 50)
1⁄2 teaspoon roasted Kashmir-Style Garam Masala (see p. 32) 1 teaspoon brown sugar
1⁄4 teaspoon coarsely ground black peppercorns
1⁄4 teaspoon ground cardamom
In a large bowl, mix the rst nine ingredients. Cover tightly with plastic wrap and refrigerate for 2 hours.
Divide the lamb into twenty equal portions and form into smooth balls.
In a small bowl, whip the yogurt with a fork.
Drop in the meatballs, cover, and simmer for 7–8 minutes until the water has evaporated.
Turn the meatballs over and add 1⁄2 cup hot water and ground black pepper. Cover and simmer for 15 minutes until the liquid has evap- orated and meatballs are evenly brown and tender.
Sprinkle with ground cardamom, set aside for 5 minutes, and then skewer on toothpicks. Serve hot with roti, cilantro chutney, and Indian salad.