1lb ground lamb
couple of oz minced onion
2 -3 tbsp plain yogourt
1 tsp Garam masala
1 tsp Paprika
1/2 tsp Cayenne
Throw the whole lot in a blender until it reaches a coarse pate-like consistency (smoother or coarser depending on your preference, I like mine moderately coase).
Shape into ovals about 3" long and refrigerate for an hour or so (helps them stay together during cooking).
Grill until very slightly pink inside -- they should still be moist.
Serve with salad and flat bread of some kind. Roll up a couple of kofteh in a piece of bread with some salad and if you fancy it a drop of hot sauce.
Alternatively: serve with rice and roasted/grilled veggies.
Also good with egg instead of yogourt (but 1 egg is a bit much for 1lb of meat) and fresh mint and cilantro instead of the garam masala. This version's good with yogourt slightly spiced and beaten with minced cucumber and cilantro as a sauce.
The quanitities given makes about 12 kofteh and serves 3 (or 2 if you're hungry).
They can also be simmered in tomato sauce instead of regular meatballs.
Enjoy.
Jen
(6/25/01)
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