Curried meatballs, Kashmiri style (Kashmiri kofta kari) from The Complete Asian Cookbook by Charmaine Solomon

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Notes about this recipe

  • ashallen on October 27, 2019

    Flavors are pretty good in this dish and meatball texture is OK. Meatballs browned nicely even without a meat-browning step - the powdered milk might have had something to do with that. Final dish doesn't have a gravy-like sauce - it's more like a thick, concentrated paste that clings to the meatballs. I'm not 100% certain I cooked this correctly - recipe instructions are kind of vague in spots. I wasn't sure which size pan to use and ended up using a 6-quart dutch oven - the meatballs *just* fit in a single layer on the bottom. Pot is supposed to be covered after bringing meatballs to a simmer in the sauce ingredients. One then cooks the meatballs until the liquid evaporates. That process took 2.5-3 hours which seems like a really long time for meatballs! Recipe specifies 1 tsp salt for the "sauce" - I found that to be quite salty and would cut back to 1/2-3/4 tsp next time.

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