Greg's keema kofta
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On 14 August 2005 I tried out a new cook book with a recipe for keema kofta which looked interesting. The results were nearly disastrous. This recipe doesn't go into the pain involved in deciphering it, and it doesn't try to reflect the last time I cook it: it's an attempt to find a better combination next time.


quantity ingredient step
40 g cashew nuts, whole 1
40 g almonds, whole 1
200 g onions, whole 2
15 g ginger, chopped 2
15 g garlic, chopped 2
30 g ghee 2
5 g turmeric 3
2.5 g hot paprika 3
2 g (5 cm) cinnamon 3
0.5 g cloves, powdered 3
200 g canned tomatoes, chopped 4
30 cardamom seeds 5
75 g yoghurt 5
2 g garam masala 5
500 ml water 5
500 g lamb, not too lean 6
15 g green chilis 6
25 g ginger, finely chopped 6
4 g coriander leaf 6
5 g mint leaves 6
5 g mint leaves 7
2 g garam masala 7

1: The nuts

Boil a sufficient quantity of water to cover the nuts, and soak for at least 10 minutes.

2: The onions

Chop the onions, garlic and ginger relatively finely, particularly the ginger. I put them through a mincer. Fry in the ghee until dry.

3: The first load of spices

Add the spices to the onion mixture and fry until warm, when they will give off the spice aroma.

4: The tomatoes

Add the tomatoes and continue to fry over low to moderate heat until dry.

5: The remaining spices

Add the remaining spices and yohurt to the mixture, then water to make a somewhat thinner sauce than you would desire: it will thicken. Bring to the boil, then blend in a blender until uniform. Bring back to the pot and cook for at least another 5 minutes.

6: The meat balls

Finely chop all the ingredients except the meat. Mince the meat. Blend together in slow mixer (not a chopping blender). Form into balls of about 2 cm diameter. Fry in ghee until browned, then pour off any excess ghee and add the sauce, which should barely cover the balls. Add the first lot of mint leaves to the gravy and cook for at least 10 minutes.

7: Serving.

Just before serving stir in the remaining mint leaves and garam masala.

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