Royal Kofta Meatballs
|Chopped lean beef||2 Pound|
|Plain yogurt||1 1⁄4 Cup (20 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Finely chopped parsley||2 Tablespoon|
|Fresh root ginger||1 Inch, cut into small pieces|
|Garlic||6 Clove (30 gm)|
|Lemon juice||4 Tablespoon|
|Cayenne pepper||1 1⁄2 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|Vegetable oil||1 Cup (16 tbs)|
|Onions||3 Medium, peeled and chopped|
|Bay leaves||6 , crumbled|
|Saffron||1 1⁄4 Pinch (Large Pinch)|
Mix the chopped beef, 1/4 cup of the yoghurt, 1 teaspoon of the salt, and the parsley together and set aside.
Combine the ginger, 3 of the chiles, garlic cloves, and half the lemon juice in a food processor to make a paste.
Transfer the paste to a bowl and add the cayenne pepper, turmeric, and ground coriander.
Place the meat mixture in a food processor and add the remaining lemon juice and 2 remaining chiles.
Process until fairly fine.
Form the mixture into 1 1/2-inch balls.
Heat the oil in a large, thick-bottomed saucepan.
Brown the onions over medium heat, stirring, then add bay leaves and cloves.
Add reserved paste to the hot browned onions, together with 1 1/4 cups hot water and the rest of the salt; cook for 10-15 minutes over low heat.
Add the rest of the yoghurt and cook for 5 more minutes.
Carefully add the meatballs to the sauce.
They should be nearly submerged.
Add the saffron.
Cover and cook slowly for 1 1/2 hours.
The meatballs should not break, but if some of them do, they will still taste fine.
If you want to turn them, use a wooden spoon and do so gently.
Serve with Basmati Pilaf and Lemon Lentils.