Recipe - Kashmiri Koftas (Kashmiri Meatballs)

2 pound Ground lamb
1 Piece fresh ginger, about
1 One half inches long and 1
inch thick, peeled and
finely grated
1 tablespoon Ground cumin seeds
1 tablespoon Ground coriander seeds
One fourth teaspoon Ground cloves
One fourth teaspoon Ground cinnamon
1/8 teaspoon Grated nutmeg
One fourth teaspoon Freshly ground black pepper
1/8 teaspoon To One fourth t cayenne pepper
1 One fourth teaspoon Salt
5 tablespoon Plain yoghurt
7 tablespoon To 8 T vegetable oil
2 Inch stick cinnamon
5 Whole cardamom pods
2 Bay leaves
5 To 6 whole cloves
1 cup Warm water

Combine the lamb, ginger, cumin, coriander, ground cloves, ground cinnamon,
grated nutmeg, black pepper, cayenne, salt and 3 Tablespoons of the yoghurt
in a bowl. Mix well. Wet your hands with cold water and form 24 long
koftas, sausage shapes, about 2 One half 3 inches long and about 1 inch thick.
Heat the oil in a very large, preferably nonstick frying pan (or use 2
frying pans). When hot, put in the cinnamon stick, cardamom pods, bay
leaves and whole cloves. Stir for a second. Now put in the koftas in a
single layer and fry them on mediumhigh heat until they are lightly
browned on all sides. Beat the remaining yoghurt into the 1 cup warm water.
Pour this over the koftas and bring to a boil. Cover, lower heat and
simmer for about half an hour, turning the koftas around gently every 78
minutes. By the end of the half hour, no liquid other than the fat should
be left in the frying pan. If necessary, turn up the heat to achieve this.
When you get ready to serve, lift the koftas out of the fat with a slotted
spoon. Leave the whole spices behind as well.

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