Bhed Kofta Kari Lamb Meatballs in Spiced Gravy

Yield: Serves 4-6

Ingredients:

Kofta: ½ lb Ground Lamb (Bhed Kheema) – any loin cut 1 medium Onion (Pyaz) - rough chopped 1 small Egg (Anda) 2 cloves Fresh Garlic (Leh-sun) – crushed ½ inch piece Fresh Ginger (Adrak) – rough chopped 1 Tbs Fresh Coriander Leaves (Dhania Patta) - diced 2 tsp White Poppy Seeds (Khus Khus) 1 ½ tsp Ground Coriander (Dhania) 1 tsp Red Chile Powder (Lal Mirchi) 1 tsp Kosher Salt (Namak)

Kari (Gravy): ⅓ Cup Plain Yogurt (Dahi) 2 cloves Fresh Garlic (Leh-sun) – grated into a paste ½ inch piece Fresh Ginger (Adrak) – grated into a paste 1 Cinnamon Stick (Jungli Dalchini) - 2 inches 2 Tbs Tomato Paste 1 Tbs Fresh Coriander Leaves (Dhania Patta) - diced 1 tsp Red Chile Powder (Lal Mirchi) 1 tsp Kosher Salt (Namak) 1 tsp Garam Masala 2 tsp Olive or Vegetable Oil 1 ⅔ Cup Water

Preparation: Kofta: 1) Place ground lamb in a food processor equipped with chopping blade - Process lamb until a smooth paste (apx 1 minute) - Transfer to a medium bowl and sprinkle poppy seeds over the top - Set aside 2) Place remaining kofta ingredients in food processor or blender and pulse 4 or 5 times or until relatively smooth - Add to the lamb and mix well 3) Whisk the egg and add it to the lamb mixture - Mix until thoroughly combined - Cover and refrigerate for 1 hour minimum Kari: 4) Whisk together yogurt, garlic paste, ginger paste, tomato paste, red chile powder, salt, and garam masala 5) Heat the oil along with the cinnamon stick in a large kadahi, wok, or medium pot (you will need a lid) over medium-high heat for 1 minute - Add yogurt mixture - Reduce heat to medium - While stirring constantly, cook sauce for 1 minute - Remove from heat and set aside Kofta Kari: 6) Break off pieces of the lamb mixture and roll into balls about 1 inch in diameter 7) Once all of the kofta are ready, return kari to medium-high heat - Add water and stir to combine 8) Drop in the kofta one by one - Sprinkle remaining fresh coriander leaves over the top - Cover and allow to cook for 7-10 minutes (gently stirring occasionally) or until kofta are cooked through 9) Serve hot along with basmati rice Taz Doolittle www.TazCooks.com