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FareShare Gazette -- November 2005 Recipes

This FareShare Gazette -- November 2005 Recipes recipe uses Garlic Roughly Chopped, Chili Powder, Salt, Black Pepper, and Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 clove
• 1/4 tsp
• 2 1/2 tsp
• 1/2 tsp
• 4 tbsp
• 1/2 cup
• 1 tsp
• 3/4 tsp

Method (preview)

1. 1

   Blend the onion, ginger, garlic, chopped chiles and the cilantro leaves together in a good processor until they form a paste.

2. 2

   Add yogurt to the paste and mix well.

3. 3

   Put the ground lamb in a bowl; add the paste and mix by hand, kneading the ingredients into the meat until thoroughly combined.

4. 4

   Add all the spices and the salt and pepper and mix again to distribute evenly.

5. 5

   Cover and refrigerate for one to two hours to develop and also to make the mixture firmer and therefore easier to handle.

6. 6

   Heat 1 tablespoon of the oil in a large heavy bottomed frying pan.

7. 7

   When hot, but not smoking, add about 10 meatballs in a single layer.

8. 8

   Brown all sides by gently shaking the pan for 2-3 minutes.

9. 9

   Test a kofta by breaking it open to see if it is cooked through, there should be no pink meat showing.

10. 10

    Remove and drain on paper towels. Repeat with he remaining meatballs. Serve with wooden skewers or toothpicks for picking them up.

11. 11

    Cover and grill kabobs 13 to 15 minutes, turning skewers to ensure even browning, until lamb is no longer pink in center.