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What You Need:
(To Serve: 4)
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16 whole unsalted blanched almonds
1 pound lean boneless lamb, ground twice
1 egg
6 tablespoons besan (chick-pea flour)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons water
Vegetable oil for deep frying
½ cup ghee
½ cup finely chopped onions
1 teaspoon finely chopped garlic
1 tablespoon scraped, finely chopped fresh ginger root
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon turmeric
¼ teaspoon ground hot red pepper
1 cup unflavored yoghurt
½ teaspoon garam masala
2 tablespoons finely chopped fresh coriander (cilantro)
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Translate this recipe:
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| How To Cook: |
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1. Place the almonds in a bowl, pour in enough boiling water to cover them by about 1inch, and let them soak for 2 hours. Drain. the almonds and discard the soaking water.
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2. In a deep bowl, combine the lamb, egg, 3 tablespoons of the besan, the salt and black pepper. Knead vigorously with both hands, then beat with a spoon until the mixture is smooth. Divide the lamb into 16 equal portions and shape each one into a meatball, or kofta, in the following fashion:
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3. Pat the meat mixture into a flat circle, place an almond in the center, and then shape the meat into a ball that completely encloses the nut. Make a thick, smooth batter with the remaining 3 tablespoons of besan and the 2 tablespoons of water. With your fingers or a pastry brush, spread the batter evenly on all sides of each kofta.
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4. Arrange the meatballs side by side on a sheet of wax paper. Pour 2 cups of vegetable oil into a 10-inch karhai or 12- inch wok, or pour 2 to 3 inches of oil into a deep fryer. Heat the oil until it reaches a temperature of 375° on a deep-frying thermometer.
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5. Deep-fry the koftas 5 or 6 at a time, turning them about with a slotted spoon, for about 5 minutes, or until they are golden brown. As they brown, transfer them to a plate.
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6. In a heavy 3- to 4-quart saucepan, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly. Add the onions, garlic and ginger, and stir for 2 minutes, then add the ground coriander, cumin, turmeric and red pepper. Stirring constantly, cook over moderate heat for 10 minutes, or until the onions are golden brown.
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7. Watch carefully for any sign of burning and regulate heat accordingly. Stir in the yoghurt, mix thoroughly, and add the koftas. Turn them about with a spoon until they are coated with yoghurt, sprinkle the top with the garam masala, and cover the pan tightly. Reduce the heat to low and simmer for 10 minutes.
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8. Remove the pan from the heat and, without removing the cover, let the meatballs rest for about 1 hour in the flavorful sauce. Just before serving, return the pan to low heat and, stirring gently, simmer on low heat for 5 minutes, or until the meatballs and sauce are hot. Sprinkle with fresh coriander and serve at once from a heated deep platter.
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