MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Keeme Ke Kofte (Mutton Meatballs Curry)
Categories: Indian, Lamb
Yield: 4 Servings

MMMMM---------------------KOFTAS, (MEATBALLS--------------------------
1 lb Ground lamb, beef, or
- chicken
3 cl Garlic; grated
Fresh ginger (1"); grated
2 Thai green chillies;
- chopped finely
1/4 ts Ground nutmeg
1/8 ts Ground cloves
1 ts Salt
1/2 c Plain yogurt; slightly sour,
- cold, to dip the koftas

MMMMM------------------------CURRY SAUCE-----------------------------
1/2 c Thick onion paste
1 cl Garlic; grated
2 ts Coriander powder
1 ts Kashmiri red chili powder;
- for color
1 1/2 ts Cayenne; adjust to taste
1/4 ts Turmeric powder
Salt; to taste
3 tb Vegetable oil

MMMMM------------------------WHOLE SPICES-----------------------------
1 ts Cumin seeds
3 Bay leaves
1 Cinnamon stick (1")
4 Green cardamom pods;
- break open

Required:

A wide, heavy bottomed pot with lid big enough to layer the koftas in
a single layer without having to stack on top of each other.

Koftas (Meatballs):

Mix all the ingredients listed for the koftas except yogurt. Grease
your palms & make medium balls of the mixture. I prefer to keep the
size little. Do not make very big balls because the koftas swell
while cooking. Line the Koftas on a plate and refrigerate for at
least 2 hours. Critical step, do not skip refrigeration. Add 3 to 4
tb water to the yogurt and thin it out if required. Keep refrigerated
until you begin cooking.

Yield: 25 Koftas

Curry Sauce:

In the pot, heat the oil on high heat.Once the oil is smoking, reduce
the heat to medium. It is important to cook mustard oil to smoky
point at the start of cooking to do away with the raw smell.

Add the onion paste along with the whole spices and cook on medium
heat until golden brown in color. Next, add the grated garlic and
saute for about 2 minutes. Next add coriander, turmeric, chilli
powders, salt, and cook the spice mix on medium heat until you see
oil separating at the sides of the pot, about 8 to 10 minutes. At
this point add 1-1/2 to 2 cups of water to the pot, stir well cover
with lid and let the gravy come to a boil on high heat. Once the
gravy is boiling, lower the heat to the minimum possible on your
stove.

Take out the refrigerated koftas, dip them in cold, thinned out
yogurt one at a time and start tipping to the pot. Do not stack the
koftas on top of each other, and do not overcrowd the pot because
they will swell up as they cook. After you have added all the koftas
to the pot, add remaining yogurt if any, to the pot. Check the
seasoning of the gravy at this point and adjust salt. Cover the pot
and let simmer. It takes about 20 to 25 minutes for the koftas to be
fully cooked. Do not increase the flame/heat else the yogurt will
curdle.

While they are simmering, you will need to come in between and gently
stir the contents for even cooking, either stir using the handle of
the pot or cover with lid, lift the pot wearing gloves in your hands
and move the pot. Preferably, do not use spatula or spoon.

continued in part 2

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