Kashmiri meatballs (Kashmiri koftas) from Madhur Jaffrey's Indian Cooking, Revised and Enlarged: The Comprehensive Guide from the World's Best-Selling Indian Cook by Madhur Jaffrey

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Red split lentils with cumin seeds (Masoor dal); Plain basmati rice (Basmati chaaval); Carrot and onion salad (Gajar aur pyaz ka salad)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellwell on January 21, 2025

    These were your average Indian-spiced lamb meatballs. We enjoyed them with a little yogurt. Served with a potato dish from one of her other books, and green beans. Very good dinner.

  • digifish_books on July 12, 2015

    I used minced (ground) beef instead of lamb and served with plain basmati rice and red split lentils with cumin seeds (p. 165).

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