Beef is not eaten, so kofta are prepared with minced lamb in traditional Kashmiri
2 pounds ground lamb
1 tablespoon plain yogurt
2 teaspoons finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
2 cardamom pods
1 stick cinnamon
1 cup water
1/4 cup plain
Mix lamb, 1 tablespoon yogurt, the gingerroot, cumin, coriander, salt, garam
masala and chili powder. Shape into ovals, about 2 inches long and 1 inch thick.
Heat oil in 12-inch skillet until hot. Cook and stir cardamom and cinnamon 10
seconds; reduce heat to medium. Add meatballs. Cook uncovered, turning occasionally,
until meatballs are brown, about 15 minutes; drain.
Mix water and 1/4 cup yogurt; pour over meatballs in skillet. Heat to boiling;
reduce heat. Cover and simmer 10 minutes. Uncover and cook over medium heat until
most of the liquid is evaporated, about 10 minutes.
Remove cardamom and cinnamon. Remove meatballs with slotted spoon.