Homestyle Indian Cooking/Pat Chapman 1988

Spiced Meatballs with Saffron (Zafrani Kofta)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
MEATBALLS: 1-1/2 pound lamb leg steak, or beef 1 teaspoon garlic puree 1 teaspoon finely chopped fresh cilantro leaves
1/2 teaspoon salt MEATBALL SPICES (GROUND): 4 brown cardamoms 4 green cardamoms
1 teaspoon ground cassia or cinnamon 1/2 teaspoon salt SAUCE: 1/3 cup vegetable oil
2 teaspoon garlic puree 2 teaspoons ginger puree 8 tablespoons onion puree
2/3 cup plain yogurt 2/3 cup whipping cream 2 teaspoons tomato puree
20 strands saffron salt to taste SAUCE SPICES (GROUND): 2 teaspoons coriander
1/2 teaspoon turmeric 1/2 teaspoon ground red pepper (cayenne)



1 Trim excess fat off the meat, then dice it and grind-ideally in a food process (in India it would be hand beaten).
2 Add the garlic puree, cilantro, salt, and the meatball spices. Mix well with your hands, then divide into 12 equal balls.
3 Place them on an oven tray, then bake in an oven preheated to 325 F for 20 minutes.
4 During this, begin making the sauce. Heat the oil and fry the garlic puree for 1 minute, the ginger puree for 2 minutes, and the onion puree for 3 minutes. Add the sauce spices and stir-fry for 2 minutes.
5 Now fold in the yogurt and cream, tomato puree, and saffron. Stir-fry until simmering.
6 Just before adding the cooked meatballs, check that there is enough liquid in the sauce. Your will probably need to add some (use the liquid from the oven tray if any and/or water to get a nice texture). Add the balls and some salt. Simmer until hot, then serve.

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