Koftas – Indian Style Meatballs

• Gluten free

• Meat

  • 2 lbs Ground lamb

• Produce

  • 2 Bay leaves
  • 1 tbsp Coriander, ground
  • 2 tbsp Ginger

• Baking & Spices

  • 1 2-inch cinnamon stick
  • 1/4 tsp Black pepper, ground
  • 6 Cardamom pods
  • 1 dash Cayenne pepper
  • 1/4 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 5 Cloves, whole
  • 1/8 tsp Nutmeg, grated
  • 1 tsp Salt

• Oils & Vinegars

  • 7 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Dairy

  • 5 tbsp Yogurt, Plain

• Liquids

  • 1 cup Water

Found on stlcooks.com

Ingredients

• 2 pounds ground lamb
• 2 TBSP finely grated ginger
• 1 TBSP ground cumin
• 1 TBSP ground coriander
• 1/4 TSP ground cloves
• 1/4 TSP ground cinnamon
• 1/8 TSP grated nutmeg
• 1/4 TSP ground black pepper
• 1 dash cayenne pepper
• 1 TSP salt or to taste
• 5 TBSP plain yogurt
• 7-8 TBSP vegetable oil
• 1 2-inch cinnamon stick
• 6 cardamom pods
• 2 bay leaves
• 5 whole cloves
• 1 cup warm water

Directions

• Combine lamb, ginger, cumin, ground cloves, ground cinnamon, nutmeg, black pepper, cayenne, salt and 3 tablespoons of the yogurt in a large bowl. Mix well. Wet hands and shape mixture into approximately 24 koftas, 2-3 inches long and 1-inch thick.
• Heat oil in a large, heavy-bottomed (or cast iron) skillet. When hot, add whole spices: cinnamon stick, cardamom pods, whole cloves and bay leaves. Stir.
• Add meatballs in a single layer and fry on medium-high heat until lightly browned on all sides. Beat remaining yogurt and warm water. Pour yogurt-water mixture over the meatballs and bring to a boil. Cover, reduce heat and simmer for 30 minutes, turning the meatballs every 8 minutes.
• After a half hour, all of the liquid should have evaporated, leaving only grease in the pan. If necessary, turn the heat up to evaporate the yogurt-water mixture.
• Remove koftas with a slotted spoon, leaving the whole spices behind. Serve with basmati rice.