Kashmiri Lamb Kofta

Serves 6

2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons garam masala
1 teaspoon chilli powder
½ teaspoon ground turmeric
750 g minced lamb
4 cloves garlic, crushed
2 teaspoons grated fresh ginger
2/3 cup (160 ml) yogurt
2 tablespoons ghee
1 large onion chopped (200 g)
2 tablespoons full cream milk powder
2 tablespoons ground almonds
1 teaspoon sugar
1 ½ cups hot water (375 ml)
1/3 cup yogurt, extra (80 ml)

1. Combine spices in a bowl
2. Combine the mince, garlic, ginger, 1 tablespoon of the yogurt and hafl of the spice mixture in large bowl.  Using floured hands, roll tablespoons of mince mixture into kofta.
3. Heat ghee in large pan; cook onion, stirring, until browned lightly.  Add remaining spice mixture; cook, stirring, until fragrant.  Gradually add the remaining yogurt, milk powder, nuts, sugar and water.  Bring to boil then simmer, uncovered, 5 minutes stirring occasionally, or until mixture thickens slightly.
4. Add kofta; cover, simmer 10 minutes.  Remove lid; simmer 10 minutes or until kofta are cooked through and sauce is thickened.  Serve this topped with the extra yogurt.

• can be made a day ahead
• storage: covered, in refrigerator
• Freeze: not suitable
• microwave: not suitable

Aukalega hér miðað við 500 g af hakki:
1 1/3 teskeið mulið cumin
1 1/3 teskeið mulið kóríander
1 1/3 teskeið garam masal
2/3 teskeið chilli duft
1/3 teskeið ground turmeric
500 g hakk
2-3 hvítlauksrif
1 1/3 teskeið ferskt rifið engifer
½ bolli jógúrt ca 100 ml
1 1/3 msk ghee
2/3 stór laukur niðurskorinn ca 132 g
1 1/3 msk rjóma eða nýmjólkurduft
1 1/3 msk muldar möndlur
2/3 tsk sykur
1 bolli heitt vatn
1/5 bolli jógúrt aukalega