INDIAN KOFTAS IN CREAMY CASHEW SAUCE

INDIAN MEATBALLS IN CASHEW SAUCE

Kofta is the term for meatballs in India and Middle Eastern countries.  The variations are endless, as they are served in curry sauces, coconut milk, tahini, or alone with some raita.  The meat used is typically lamb and if at all possible have it ground fresh by your butcher.  Even if you are not a lamb lover, you’ll be flummoxed by the unique flavor it imparts in this dish.  The sauce is finished with ground cashews, becoming the thickening agent and with the lamb’s unique flavor it provides a robust and succulent take, without it being gamy in the least.

 

1 LB of ground lamb

1 TBSP of thick Greek yogurt

1 large egg – beaten

½ TSP of ground cardamom

½ TSP of ground nutmeg

1½ cups of water

1 cinnamon stick

7 green whole cardamom pods – crushed slightly

5 whole cloves

1 TSP of methi leaves

2 bay leaves

1-2 TBSP of fresh chopped mint

3 TBSP sunflower or coconut oil

1 onion finely chopped

2 TBSP of garlic/ginger paste

1 TSP of ground fennel seeds

½ TSP of Kashmiri chili powder

1 cup of whole raw cashews

½ of cup of heavy cream

salt and pepper

Cilantro for garnish

 

Place the ground lamb in a bowl add the yogurt, egg, ground cardamom, nutmeg, fresh mint, 1 TSP Kosher salt, fresh cracked pepper and mix well with your hands.  Refrigerate the mixture for about 30-40 minutes before rolling with your hands.

Bring the water to a boil in a large sauce pan and add the whole spices: cinnamon stick, bay leaves, cardamom pods and cloves.  Strain the spices from the stock.

In a frying pan, heat up the coconut oil and sweat the onions for a few minutes with a pinch of salt.  Add the garlic/ginger paste.  Incorporate the fennel and chili powder and stir fry the spices until aromatic.  Add the strained stock (about 1 cup) and lamb balls, reduce heat to low and cook covered for about 20 minutes.  Process the cashews into a paste in a blender with a bit of the leftover stock and add to the saucepan along with the cream.  Simmer for about 5 minutes.  Serve garnished with chopped cashews and fresh chopped mint.

NOTE

Methi is a widely used condiment in Indian cuisine.  They are dried Fenugreek leaves and add a very distinct and indispensable flavor to Indian cooking.

For a complete list of spices check out my section on Indian Pantry Spices.

 

You Might Also Like

Pantry Rat