Kashmiri Kofta Curry

Kashmiri flavors are different from traditional Indian foods. They use a lot of fennel, a distinctive garam masala, ginger powder and  saffron. Mutton kheema or chopped goat meat is preferred. Spices are added to the meat, which is then pounded till soft and pliable. Most kofta curries start with pan fried or deep fried koftas. The beauty of these koftas are that they are braised in the gravy, resulting in a softer, luscious meatball. 

My version is a amended version of ghostaba, served as part of many Kashmiri feasts.  Ground beef is mixed with egg, fennel powder, ginger powder, garam masala, garlic paste, cilantro and seasonings. Whole spices, yogurt and cream add body to the sauce. The original recipe calls for just yogurt, which tends to curdle when added to the hot gravy. I find that by adding cream to the yogurt you could avoid the curdled mess.  An arrowroot slurry binds the gravy into a thick sauce. On to the table it goes.




KASHMIRI KOFTA CURRY
Serves 4-6


1 pound Ground Beef, Lamb or Mutton
1 Egg
1 tablespoon Garlic paste
2 tablespoons Fennel powder
1 teaspoon Ginger Powder
1 teaspoon Garam Masala
1 tablespoon Cilantro leaves, minced fine
1/2 teaspoon Kosher Salt
1 tablespoon Canola Oil
1 Bay leaf
2 Cinnamon sticks
6-7 Cloves
1 Black Cardamom
1/2 teaspoon Chile powder
1/2 teaspoon Kosher Salt
3/4 cup Yogurt
1/4 cup Cream
2 teaspoons Arrowroot or Cornstarch 
1-2 teaspoons Water (more if needed)
fresh Cilantro to garnish


Place ground meat in a bowl.

Add egg, garlic paste, 1 tablespoon fennel powder, ginger powder, garam masala, cilantro and salt to meat. Use your fingers to mix the spices into the meat. 

Knead the meat with your hands for 3-5 minutes. 

Form meat into small koftas. Keep aside.

Heat oil in a large saucepan.

When oil is hot, drop bay leaf, cloves, cinnamon sticks and cardamom into the oil. Let spices bloom for 20 seconds.

Add 2 cups of water to the oil. Let water come to a boil.

Sprinkle remaining tablespoon of fennel powder and chile powder over water. 

Season with salt. Stir to mix.

Gently slide the koftas into the boiling water. Lower the flame to medium, stir gently and let koftas simmer for 20 minutes.

Whisk yogurt and cream till smooth.

Push koftas to the outer ends of the saucepan. 

Pour yogurt/cream mix in the center of the pan, whisking continuously as you pour as the yogurt has a tendency to curdle. Let the gravy simmer over a slow fire for 5 minutes.

Make a slurry with the arrowroot and water. The consistency should be thick but runny. 

Add the slurry to the gravy stirring well as you add it in. 

Cover and cook the curry for another 5 minutes.

Uncover, garnish with fresh chopped cilantro and serve with any Indian bread or rice.

Rosa and Rolf come to dinner. Something is to be said about old friends and good food ...it puts us all in a good mood.

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