Subj : Keeme Ke Kofte (Mutton Meatballs Curry) part 2
To   : All
From : Ben Collver
Date : Sat Jul 26 2025 16:12:58

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Keeme Ke Kofte (Mutton Meatballs Curry) PT 2
 Categories: Indian, Lamb
      Yield: 4 Servings

           See part 1

  To check the doneness of the koftas:

  Take one out and cut it into half, if you see pink inside, more
  cooking is required. I usually cook the koftas totally, if you like
  rare or medium rare, adjust the cooking time.

  At the end of cooking, you will see that the oil is floating on top
  of the pot & the gravy has thickened slightly. Adjust the consistency
  of the gravy at this point. If you are adding water, you will have to
  simmer the diluted gravy for extra 5 minutes.

  Let the koftas rest for about 2 to 3 hours in the gravy for them to
  absorb flavors. I make them in the early to be eaten for dinner. The
  more they rest the more the flavor.

  Serve warm with roti or cumin rice.

  Recipe by sanjuro

  Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
  keeme-ke-kofte-mutton-metballs-curry.txt>

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