Lamb and Cashew Nut Kofti
Another from Cardamom & Coriander by Simon Morris. Simon says (!) this recipe hails from the Taj Mahal Hotel in Bombay. DH loves lamb and I love cashews. Wherever it came from that spells a great recipe for me! Plan ahead, kiddies. You have to soak the cashews at least 4 hours to make a paste before putting the recipe together. Because you are making a paste, you can use the less expensive cashew pieces though. Just be sure to get unsalted. Use fewer chilies unless you love hot food. I would suggest you start with one.
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READY IN: 40mins
SERVES: 6
YIELD: 30 patties
UNITS: US
INGREDIENTS
Nutrition- 8ounces unsalted cashews
- 1lb ground lamb
- 1
- 1teaspoon ground coriander
- 1teaspoon ground cumin
- 1teaspoon turmeric
- 1teaspoon chili powder
- 3
- 1
- 1teaspoon salt
- 2
- 4tablespoons oil (for cooking)
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DIRECTIONS
- Soak the cashews in water for 4-6 hours.
- Mix lamb, onion, garlic, coriander, cumin and chili powder.
- Drain cashews, Place in food processor and process to a paste. You may have to add 1-2 tablespoons of water to help blend.
- Add lamb mixture to processer and continue processing until a smooth paste is formed.
- Turn the mixture into a bowl. Add chopped chilis, cilantro, salt and ginger. Mix well.
- Shape mixture into about 20 balls. Flatten into discs about 2" in diameter.
- Heat a small amount of oil in frying pan. Cook patties 2-3 minutes per side, turning once.
- May be served hot or cold.
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