Serves 4
Originating from the beautiful northernmost state in India, Jammu & Kashmir, this deliciously decadent dish is perfect for any dinner party or special occasion.
Ingredients
- 125g/4.5 oz blanched whole almonds
- Good pinch of saffron strands, pounded
- 2 tbsps hot milk
- 450g/1 lb lean minced lamb
- 1 tbsp plain Greek yogurt
- 1 large egg yolk
- ½ tbsp ground cardamom
- ½ tsp ground nutmeg
- ½ tsp freshly milled black pepper
- ½ tsp dried mint
- 1 tsp salt or to taste
- 2.5 cm/1” piece of cinnamon stick
- 4 brown cardamom pods, bruised
- 5 cloves
- 2 bay leaves
- 3 tbsps sunflower or plain olive oil
- 1 onion, finely chopped
- 4 cloves garlic, crushed to a pulp
- 1 tsp ground dry ginger (santh)
- 2 tbsp roasted and ground fennel seeds
- ½-1 tsp Kashmiri chilli powder
- 150 ml/5 fl oz single cream
Method
- Soak the almonds in 150 ml/5 fl oz boiling water for 20 minutes.
- Infuse the pounded saffron in the hot milk and set aside until needed.
- Put the minced lamb in a mixing bowl and add the yogurt, egg yolk, cardamom, nutmeg, black pepper, mint and half the salt. Knead the mince until it is smooth and velvety. Alternatively, put everything in a food processor and process until fine. Chill the mixture for 30-40 minutes, and divide it into quarters. Make five balls (koftas) out of each quarter and compress so that it is firm, and rotate it between the palms to make it smooth and neat.
- Bring 300 ml/10 fl oz water to the boil in a large shallow pan and add all the whole spices and the bay leaves. Add the remaining salt and arrange the meatballs in a single layer in the spiced liquid, reduce the heat to medium, cover the pan and cook for 12-15 minutes.
- Meanwhile, heat the oil over a medium heat and add the onion. Cook until the onion is soft, but not brown. Add the garlic and continue to cook until the onion begins to brown. Add the ginger powder, fennel and chilli powder. Cook for about 2 minutes.
- Lift the meatballs out of the stock and add to the pan. Strain the stock over the meatballs and bring it to the boil. Reduce the heat to low and add the saffron infused milk along with any strands left in the bowl. Cook for 10-12 minutes.
- Meanwhile, puree the almonds in a blender with the water in which they were soaked and add this to the meatballs along with the cream. Simmer for a further 5-6 minutes or until the sauce has thickened. Remove from the heat and serve with any Indian bread or rice.
Mridula was born in Assam, the tea-growing area in north east India. When she moved to England she turned her childhood passion for cooking to a highly successful career. Mridula is Consultant to Mango Lounge, the award-winning Indian restaurant in Windsor. For more information click here
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