MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Keeme Ke Kofte (Mutton Meatballs Curry)
 Categories: Indian, Lamb
      Yield: 4 Servings
 
MMMMM---------------------KOFTAS, (MEATBALLS--------------------------
      1 lb Ground lamb, beef, or
           - chicken
      3 cl Garlic; grated
           Fresh ginger (1"); grated
      2    Thai green chillies;
           - chopped finely
    1/4 ts Ground nutmeg
    1/8 ts Ground cloves
      1 ts Salt
    1/2 c  Plain yogurt; slightly sour,
           - cold, to dip the koftas

MMMMM------------------------CURRY SAUCE-----------------------------
    1/2 c  Thick onion paste
      1 cl Garlic; grated
      2 ts Coriander powder
      1 ts Kashmiri red chili powder;
           - for color
  1 1/2 ts Cayenne; adjust to taste
    1/4 ts Turmeric powder
           Salt; to taste
      3 tb Vegetable oil

MMMMM------------------------WHOLE SPICES-----------------------------
      1 ts Cumin seeds
      3    Bay leaves
      1    Cinnamon stick (1")
      4    Green cardamom pods;
           - break open
 
  Required:
  
  A wide, heavy bottomed pot with lid big enough to layer the koftas in
  a single layer without having to stack on top of each other.
  
  Koftas (Meatballs):
  
  Mix all the ingredients listed for the koftas except yogurt. Grease
  your palms & make medium balls of the mixture. I prefer to keep the
  size little. Do not make very big balls because the koftas swell
  while cooking. Line the Koftas on a plate and refrigerate for at
  least 2 hours. Critical step, do not skip refrigeration. Add 3 to 4
  tb water to the yogurt and thin it out if required. Keep refrigerated
  until you begin cooking.
  
  Yield: 25 Koftas
  
  Curry Sauce:
  
  In the pot, heat the oil on high heat.Once the oil is smoking, reduce
  the heat to medium. It is important to cook mustard oil to smoky
  point at the start of cooking to do away with the raw smell.
  
  Add the onion paste along with the whole spices and cook on medium
  heat until golden brown in color. Next, add the grated garlic and
  saute for about 2 minutes. Next add coriander, turmeric, chilli
  powders, salt, and cook the spice mix on medium heat until you see
  oil separating at the sides of the pot, about 8 to 10 minutes. At
  this point add 1-1/2 to 2 cups of water to the pot, stir well cover
  with lid and let the gravy come to a boil on high heat. Once the
  gravy is boiling, lower the heat to the minimum possible on your
  stove.
  
  Take out the refrigerated koftas, dip them in cold, thinned out
  yogurt one at a time and start tipping to the pot. Do not stack the
  koftas on top of each other, and do not overcrowd the pot because
  they will swell up as they cook. After you have added all the koftas
  to the pot, add remaining yogurt if any, to the pot. Check the
  seasoning of the gravy at this point and adjust salt. Cover the pot
  and let simmer. It takes about 20 to 25 minutes for the koftas to be
  fully cooked. Do not increase the flame/heat else the yogurt will
  curdle.
  
  While they are simmering, you will need to come in between and gently
  stir the contents for even cooking, either stir using the handle of
  the pot or cover with lid, lift the pot wearing gloves in your hands
  and move the pot. Preferably, do not use spatula or spoon.
  
  continued in part 2
 
MMMMM