On 14 August 2005 I tried out a new cook book with
a recipe for keema kofta which looked interesting. The results were nearly disastrous. This
recipe doesn't go into the pain involved in deciphering it, and it doesn't try to reflect the
last time I cook it: it's an attempt to find a better combination next time.
Ingredients
| quantity |
ingredient |
step |
| 40 g |
cashew nuts, whole |
1 |
| 40 g |
almonds, whole |
1 |
| 200 g |
onions, whole |
2 |
| 15 g |
ginger, chopped |
2 |
| 15 g |
garlic, chopped |
2 |
| 30 g |
ghee |
2 |
| 5 g |
turmeric |
3 |
| 2.5 g |
hot paprika |
3 |
| 2 g (5 cm) |
cinnamon |
3 |
| 0.5 g |
cloves, powdered |
3 |
| 200 g |
canned tomatoes, chopped |
4 |
| 30 |
cardamom seeds |
5 |
| 75 g |
yoghurt |
5 |
| 2 g |
garam masala |
5 |
| 500 ml |
water |
5 |
| 500 g |
lamb, not too lean |
6 |
| 15 g |
green chilis |
6 |
| 25 g |
ginger, finely chopped |
6 |
| 4 g |
coriander leaf |
6 |
| 5 g |
mint leaves |
6 |
| 5 g |
mint leaves |
7 |
| 2 g |
garam masala |
7 |
1: The nuts
Boil a sufficient quantity of water to cover the nuts, and soak for at least 10 minutes.
2: The onions
Chop the onions, garlic and ginger relatively finely, particularly the ginger. I put them
through a mincer. Fry in the ghee until dry.
3: The first load of spices
Add the spices to the onion mixture and fry until warm, when they will give off the spice
aroma.
4: The tomatoes
Add the tomatoes and continue to fry over low to moderate heat until dry.
5: The remaining spices
Add the remaining spices and yohurt to the mixture, then water to make a somewhat thinner sauce
than you would desire: it will thicken. Bring to the boil, then blend in a blender until
uniform. Bring back to the pot and cook for at least another 5 minutes.
6: The meat balls
Finely chop all the ingredients except the meat. Mince the meat. Blend together in slow mixer
(not a chopping blender). Form into balls of about 2 cm diameter. Fry in ghee until browned,
then pour off any excess ghee and add the sauce, which should barely cover the balls. Add the
first lot of mint leaves to the gravy and cook for at least 10 minutes.
7: Serving.
Just before serving stir in the remaining mint leaves and garam masala.
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