Kashmiri meatballs (Kashmiri koftas) from Madhur Jaffrey's Indian Cookery (page 45) by Madhur Jaffrey

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

Accompaniments: Red split lentils with cumin seed (Masoor dal); Plain basmati rice (Basmati chaaval); Carrot and onion salad (Gajar au 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

  • wester on September 03, 2013

    Very nice meatballs with "sweet" spices (cinnamon, cloves) as the most prominent flavor. Not too sharp. I made them with beef instead of lamb, and they were lovely. You do need a well-stocked spice cupboard for this. And you would need a very large pan to fry the full recipe in a single layer, but then she does suggest you could use two frying pans. Will definitely repeat.

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