Kashmiri meatballs (Kashmiri koftas)
Cookbook
Page 45
Cuisine: Indian
Course: Main Courses
Reviews
1 reviews,
average rating 4.0 / 5
★
★
★
★
★
0 found this helpful
Sign in to mark helpful
Very nice meatballs with "sweet" spices (cinnamon, cloves) as the most prominent flavor. Not too sharp. I made them with beef instead of lamb, and they were lovely.
You do need a well-stocked spice cupboard for this. And you would need a very large pan to fry the full recipe in a single layer, but then she does suggest you could use two frying pans.
Will definitely repeat.