Kashmiri Lamb Kofta

I’m just a tad late arriving at Angie’s Fiesta Friday # 56 gathering, but I’d say better late than never eh?  It’s been a whirlwind, a hustle and bustle of family affairs, trips and never ending action in this household these past few weeks.  But blogging has become an integral part of my life these days, so I do try to post at least once or sometimes twice a week despite other commitments.  My family do support all my blogging efforts, so that’s definitely an added bonus.  One of my daughters Carol, bought this beautiful bowl and platter from Pottery Barn for Mommy’s blogging.  It was just extra special when I saw her get off the Greyhound bus from NYC to DE carrying two large and cumbersome boxes that looked bigger than her.  I love the colors and the pattern, don’t you?  Without further ado, let me present today’s post for the lamb kofta.  The koftas can be molded into round or oval shapes.  We are indeed fortunate to have two wonderful and special bloggers co-hosting our party this week.  Do visit their blogs and check out all the great recipes they offer.  Judi@cookingwithauntjuju.com and Tina@mademoisellegourmande.com.  Thanks ladies 🙂

Ingredients

• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons garam masala
• 1 teaspoon chilli powder
• 1/2 teaspoon ground tumeric
• 2 lbs ground lamb
• 4 cloves garlic, crushed
• 2 teaspoons grated fresh ginger
• 2/3 cup Greek yogurt
• 2 tablespoons ghee
• 1 large onion, chopped
• 2 tablespoons full cream milk powder
• 2 tablespoons ground cashews
• 1 teaspoon sugar
• 1 1/2 cups hot water

Method

Combine spices in small  bowl

Combine the ground lamb, garlic, ginger, 1 tablespoon of the yogurt and half of the spice mixture in large bowl.  Using floured hands, roll tablespoons of the ground lamb mixture into koftas.

Heat ghee in a large pan; cook onion stirring, until browned lightly.  Add remaining spice mixture, cook stirring, until fragrant.  Gradually add the remaining yogurt, milk powder, ground cashews, sugar and water.  Bring to boil, then simmer uncovered for 5 minutes, stirring occasionally or until mixture thickens slightly.

Add koftas; cover, simmer for 10 minutes.  Remove lid, simmer for 10 minutes or until koftas are cooked through and sauce is thickened.  Serve Kashmiri lamb koftas topped with extra yogurt if desired.  An aromatic and flavorful basmati rice pilaf accompanied this heart-warming dish.  The ground cashews and milk powder made this dish creamy and velvety.