Royal Kofta Meatballs Recipe
Ingredients
| 2 pounds chopped lean beef | ||
| Plain yoghurt | 1 1/4 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Parsley | 2 Tablespoon, finely chopped | |
| Root ginger | 1 Inch | |
| Garlic | 6 Clove (5gm) | |
| Lemon juice | 4 Tablespoon | |
| Cayenne pepper | 1 1/2 Teaspoon | |
| Turmeric | 1/4 Teaspoon | |
| Ground coriander | 1/4 Teaspoon | |
| Vegetable oil | 1 Cup (16 tbs) | |
| 3 medium-size onions, peeled and chopped | ||
| Bay leaves | 6 , crumbled | |
| Cloves | 12 | |
| 1 large pinch of saffron | ||
Directions
Mix the chopped beef, 1/4 cup of the yoghurt, 1 teaspoon of the salt, and the parsley together and set aside.
Combine the ginger, 3 of the chiles, garlic cloves, and half the lemon juice in a food processor to make a paste.
Transfer the paste to a bowl and add the cayenne pepper, turmeric, and ground coriander.
Place the meat mixture in a food processor and add the remaining lemon juice and 2 remaining chiles.
Process until fairly fine.
Form the mixture into 1 1/2-inch balls.
Heat the oil in a large, thick-bottomed saucepan.
Brown the onions over medium heat, stirring, then add bay leaves and cloves.
Add reserved paste to the hot browned onions, together with 1 1/4 cups hot water and the rest of the salt; cook for 10-15 minutes over low heat.
Add the rest of the yoghurt and cook for 5 more minutes.
Carefully add the meatballs to the sauce.
They should be nearly submerged.
Add the saffron.
Cover and cook slowly for 1 1/2 hours.
The meatballs should not break, but if some of them do, they will still taste fine.
If you want to turn them, use a wooden spoon and do so gently.
Serve with Basmati Pilaf and Lemon Lentils.
Combine the ginger, 3 of the chiles, garlic cloves, and half the lemon juice in a food processor to make a paste.
Transfer the paste to a bowl and add the cayenne pepper, turmeric, and ground coriander.
Place the meat mixture in a food processor and add the remaining lemon juice and 2 remaining chiles.
Process until fairly fine.
Form the mixture into 1 1/2-inch balls.
Heat the oil in a large, thick-bottomed saucepan.
Brown the onions over medium heat, stirring, then add bay leaves and cloves.
Add reserved paste to the hot browned onions, together with 1 1/4 cups hot water and the rest of the salt; cook for 10-15 minutes over low heat.
Add the rest of the yoghurt and cook for 5 more minutes.
Carefully add the meatballs to the sauce.
They should be nearly submerged.
Add the saffron.
Cover and cook slowly for 1 1/2 hours.
The meatballs should not break, but if some of them do, they will still taste fine.
If you want to turn them, use a wooden spoon and do so gently.
Serve with Basmati Pilaf and Lemon Lentils.
Chef
