Serves: 4
Total Calories: 455
1. Place the meat in a large bowl and mix in 1 tablespoon oil, 3/4 teaspoon garam masala, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon salt. Cover with plastic wrap and marinate about 1 hour.
2. Keep a small bowl of water nearby. With lightly moistened clean fingers, divide the meat mixture into 16 portions and lightly press each portion in the palm of your hand to make ragged rolls, each about 1 inch thick and 2 1/2 inches long. Refrigerate until ready to use, at least 30 minutes.
3. In a large nonstick skillet, boil 1 1/2 cups water, along with the cardamom pods, cinnamon, cloves, fennel seeds, and ginger, about 2 minutes. Remove from the heat and add the kofta rolls in a single layer, making sure they do not touch or overlap. Boil again, shaking the pan, until all the water evaporates and the kofta rolls are golden on all sides, 10 to 12 minutes.
4. Heat 1 tablespoon oil in a small nonstick saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly transfer to the kofta pan along with the remaining 3/4 teaspoon garam masala, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon salt. Then stir in the yogurt, a little at a time, stirring constantly to prevent it from curdling and cook, 2 to 4 minutes.
5. Add the remaining 1 cup water and simmer until the koftas are very soft and the sauce is thick, about 10 minutes. Transfer to a serving dish, garnish with garam masala, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Kashmiri Hand-Pressed Meat Rolls in Curry Sauce recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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