Kashmir Kofta (Indian meatballs)

All other recipes including your personal favourite and any seasonal tips to share

Kashmir Kofta (Indian meatballs)

Postby grisell » Mon Feb 27, 2012 1:56 pm

This is one of my favourites. I have tried a few genuine recipes, compromised and adapted them to suit my taste. This is my version. The recipe makes sixteen large meatballs, enough to feed four hungry people. Adjust the amount of chili to your own liking. The amount given below makes it fairly hot.

Recipe

The meatballs

1 kg ground lamb or beef
4-6 small hot green chilis, very finely chopped
1 tbsp grated ginger
1 tbsp grated garlic
4 tbsp finely chopped coriander
2 tbsp finely chopped mint (or 2 tsp dried mint)
2 tsp garam masala
2 tsp salt
2 eggs
4 tbsp yoghurt, 10% fat
200 ml breadcrumbs

Mix thoroughly. Make 16 equal-sized meatballs. Brown them on high heat in ghee or butter, shaking the pan frequently.


The sauce

3 tbsp ghee or butter
2 large onions, finely chopped
2 tbsp grated ginger
2 tbsp grated garlic
3-4 tbsp curry (powder or paste of your favourite brand)
1 tbsp mild paprika
1 tbsp chili powder (optional, to taste)
150 ml yoghurt, 10% fat
2 cans peeled tomatoes (or 1 kg fresh if they're good), mashed or chopped, with liquid
2 tbsp tomato purée
2 tsp tamarind concentrate
1 tbsp fenugreek leaves (methi leaves)
Meat stock (concentrate or cubes)
Salt
Lemon wedges and coriander leaves for serving

Sautée the onion golden brown in the fat. Add garlic and ginger and sautée one more minute. Add curry, paprika and chili powder and continue stirring for a little while (don't burn the spices!).

Stir in the yoghurt and reduce for a minute or so, until it separates. Add the tomatoes with liquid, tomato purée, tamarind and meat stock concentrate (read on the package for dosage). Bring to a boil. Let simmer, covered, for 45 minutes. Make the meatballs in the meantime. If the sauce is too thin, reduce for a while. If too thick, dilute with a little water (I prefer a lot of sauce, rather thin). Add salt (and more chili if desired) to taste.

Add the fenugreek leaves and the pre-fried meatballs. Don't stir. Cover and let braise slowly for 15 minutes.

Serve hot with rice and garnish with lemon and coriander leaves.


Some pictures

The meatballs.
Image

Browning the meatballs and adding to the sauce.
Image

Ready after 15 minutes of braising.
Image

Served.
Image
André

I have a simple taste - I'm always satisfied with the best.
grisell
Registered Member
 
Posts: 3162
Joined: Sun Oct 04, 2009 6:17 pm
Location: Stockholm, Sweden

balls

Postby dorsets21 » Tue Feb 28, 2012 9:09 pm

well i know what i,m having for my supper 8) 8)
ask the question? where does my food come from
dorsets21
Registered Member
 
Posts: 152
Joined: Mon Feb 07, 2011 1:59 pm
Location: Prince Edward Island

Postby johnfb » Tue Feb 28, 2012 9:15 pm

mmmmmmmmmmmmm...lovely
User avatar
johnfb
Global Moderator
 
Posts: 2422
Joined: Mon Aug 13, 2007 10:03 am
Location: Dublin, Ireland

Postby Vindii » Tue Feb 28, 2012 9:44 pm

Very nice. Great presentation too. I love meatballs.
User avatar
Vindii
Registered Member
 
Posts: 428
Joined: Fri Mar 18, 2011 5:11 pm
Location: Milwaukee WI, USA

Postby jenny_haddow » Tue Feb 28, 2012 10:03 pm

Looks very good Andre. Have you ever tried Shah Jehan's Last Stew? The recipe is on google, it's superb, and the story behind it is interesting.

Jen
User avatar
jenny_haddow
Registered Member
 
Posts: 1320
Joined: Thu Mar 30, 2006 7:54 am
Location: Cambridgeshire and France

Postby grisell » Tue Feb 28, 2012 10:09 pm

Thank you, all! :D

John: I used your curry mix in the recipe, and substituted one of the tomato cans with your base gravy (from your blog).

Jenny: No. I will take a look. Thanks!
André

I have a simple taste - I'm always satisfied with the best.
grisell
Registered Member
 
Posts: 3162
Joined: Sun Oct 04, 2009 6:17 pm
Location: Stockholm, Sweden

Postby johnfb » Tue Feb 28, 2012 11:31 pm

grisell wrote:Thank you, all! :D

John: I used your curry mix in the recipe, and substituted one of the tomato cans with your base gravy (from your blog).

Jenny: No. I will take a look. Thanks!


You cant beat a good recipe...hahaha...seriously though, they look great

Is there a hint of sourness with the tamarind ?
User avatar
johnfb
Global Moderator
 
Posts: 2422
Joined: Mon Aug 13, 2007 10:03 am
Location: Dublin, Ireland

Postby grisell » Wed Feb 29, 2012 10:14 am

johnfb wrote:[---]
Is there a hint of sourness with the tamarind ?


Yes. And the special aroma that only tamarind can give. The yoghurt gives some sourness too.

The dish is economical. I normally use ground beef. Lamb is double the price here.
André

I have a simple taste - I'm always satisfied with the best.
grisell
Registered Member
 
Posts: 3162
Joined: Sun Oct 04, 2009 6:17 pm
Location: Stockholm, Sweden

Postby jloaf » Thu Mar 15, 2012 11:18 am

I made this last night (minus the tamarind as i really dont't like it)

It was fantastic - thanks for sharing the recipe
Joe
User avatar
jloaf
Registered Member
 
Posts: 44
Joined: Tue May 03, 2011 11:10 am
Location: Merseyside

Postby grisell » Thu Mar 15, 2012 11:45 am

Great to hear that you liked it! Thank you. :D
André

I have a simple taste - I'm always satisfied with the best.
grisell
Registered Member
 
Posts: 3162
Joined: Sun Oct 04, 2009 6:17 pm
Location: Stockholm, Sweden

Postby Snags » Thu Mar 15, 2012 11:45 am

Looks excellent I'm making it tomorrow
yet to take the plunge still researching
User avatar
Snags
Registered Member
 
Posts: 471
Joined: Mon Jan 25, 2010 11:53 am
Location: Discovery Coast


Return to Cookery in general

Who is online

Users browsing this forum: No registered users and 1 guest