Lamb or Pork Koftas - India
These are meatballs....Indian style! From Classic International Recipes. You may sub garam masala for the spices cinnamon through mace. Serve with Recipe #482651 482651.
- Ready In:
- 1hr 45mins
- 1 egg, beaten
- 3⁄4 cup soft breadcrumbs
- 2 tablespoons plain yogurt
- 1⁄4 teaspoon ground cinnamon (see recipe note regarding garam masala)
- 1⁄4 teaspoon ground cardamom (see recipe note regarding garam masala)
- 1⁄4 teaspoon ground cumin (see recipe note regarding garam masala)
- 1⁄8 teaspoon ground red pepper (see recipe note regarding garam masala)
- 1⁄8 teaspoon ground cloves (see recipe note regarding garam masala)
- 1⁄8 teaspoon ground mace (see recipe note regarding garam masala)
- 1 lb ground lamb or 1 lb ground pork
- 4 hard-boiled eggs
- 2 tablespoons usli ghee or 2 tablespoons cooking oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons gingerroot, grated
- 1 (8 ounce) can tomato sauce
- 1 (4 ounce) can green chili peppers, rinsed, seeded, and chopped
- 1 bay leaf
- 1⁄2 cup water
- 1 (8 ounce) carton plain yogurt
- 1 tablespoon parsley, snipped
- hot cooked rice or chapati
- In a mixing bowl combine beaten egg, bread crumbs, 2 tbsp yogurt, and 1/2 tsp salt. Stir in cinnamon, cardamom, cumin, red pepper, cloves, and mace. (Or use 1 1/4 tsp Garam Masala). Add ground lamb or ground pork; mix well.
- Shape 1/4 of the meat mixture around each hard-cooked egg, completely enclosing the egg.
- In a large skillet brown the meatballs in hot Usli Ghee or cooking oil, carefully turning to brown on all sides. Remove from the skillet.
- In the same skillet cook the onion, garlic and gingerroot in hot Usli Ghee or cooking oil till the onion is tender but not brown. Drain off the fat. Stir in the tomato sauce, chili peppers, bay leaf, and 1/2 cup water. Bring to boiling; reduce heat. Simmer for 10 minutes.
- Add meatballs to the tomato sauce mixture. Cover and simmer for 30 minutes, turning meatballs every 10 minutes and spooning the sauce over them. Remove meatballs. Skim the fat from the sauce.
- Slowly add 1 cup of the hot sauce to the yogurt. Return to the skillet. Heat through, but do not boil. Remove the bay leaf.
- Transfer the sauce to a heated serving platter. Cut the meatballs in half crosswise. Place the meatballs, yolk side up, atop the tomato sauce mixture. Sprinkle parsley over the top.
- Serve with hot cooked rice or Chapati.
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A Scotch egg in sauce - heavenly pairing! I made only half the recipe, and used garlic-ginger paste and kefir, otherwise followed the recipe. I did use garam masala, which I love. I have to say that I intend to make just the meat mixture to form into meatballs and add into curries - it is very delicious. I did use pork. One thing, you may want more sauce. I made close to the whole quantity listed, so as to use one can of tomato sauce, and it wasn't enough, to my taste, for the two Scotch eggs I made. So you might want to consider increasing the amount. Anyway, this wasn't much effort and really an outstanding result.Replies 1