Yield: 1 servings
[edit] Ingredients
750 |
|
250 |
grams Lamb fat (less for the fatty lamb available in the U.S.A.) |
2 |
teaspoons Cayenne |
2 |
teaspoons Fennel seed |
1 |
teaspoon Ginger powder |
1 |
teaspoon Coriander powder |
2 |
teaspoons Kashmiri garam masala |
½ |
cup Yoghurt |
2 |
tablespoons Ghii |
1 |
teaspoon Sugar |
½ |
cup Khoya |
1 |
cup Milk |
2 |
teaspoons Pepper, black |
4 |
Cardamoms (??) |
[edit] Preparation
Step 1 |
Chop the meat, fat, cayenne, fennel, ginger, coriander, and 1 tsp. garam masala with a food processor. Keep chopping, adding a little yoghurt and ghii, until the meat is a smooth paste. Form into balls 1.5-2 inches in diameter. |
Step 2 |
Heat remaining ghii in a pan. Add sugar, khoya, yoghurt, garam masala, and salt to taste. Pour in the milk, add the koftas, and simmer until the liquid evaporates and the koftas are very tender. |
