Kashmiri Koftas - Kashmiri Meatballs
Ingredients 17 ingredients
- 5 tablespoons natural yogurt
- 1 1/4 teaspoons salt -- to taste
- 1 1 1/2 inch p fresh ginger root -- peeled and grated
- 8 tablespoons vegetable oil
- 2 pounds minced lamb
- 6 cloves
- 2 bay leaves
- 1 tablespoon ground coriander
- 1/4 teaspoon ground cloves
- 1 2 inch stick cinnamon
- 1 tablespoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground black pepper
- 1 cup warm water
- 6 cardamom pods
- 1/8 teaspoon grated nutmeg
Possible health benefits
General information, not medical advice.
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Lamb meat
High in niacin · 6.0 mg per 100 g, 37% of the reference intake per 100 g
- Niacin contributes to normal energy-yielding metabolism.
- Niacin contributes to normal functioning of the nervous system.
- Niacin contributes to normal psychological function.
3 more authorised claims
- Niacin contributes to the maintenance of normal mucous membranes.
- Niacin contributes to the maintenance of normal skin.
- Niacin contributes to the reduction of tiredness and fatigue.
Niacin (also called vitamin B3) helps turn the food you eat into the energy you need. Niacin is important for the development and function of the cells in your body. NIH fact sheet
High in vitamin B12 · 2.3 µg per 100 g, 92% of the reference intake per 100 g
- Vitamin B12 contributes to normal energy-yielding metabolism.
- Vitamin B12 contributes to normal functioning of the nervous system.
- Vitamin B12 contributes to normal homocysteine metabolism.
5 more authorised claims
- Vitamin B12 contributes to normal psychological function.
- Vitamin B12 contributes to normal red blood cell formation.
- Vitamin B12 contributes to the normal function of the immune system.
- Vitamin B12 contributes to the reduction of tiredness and fatigue.
- Vitamin B12 has a role in the process of cell division.
Vitamin B12 is a nutrient that helps keep your body’s blood and nerve cells healthy and helps make DNA, the genetic material in all of your cells. NIH fact sheet
High in zinc · 3.4 mg per 100 g, 34% of the reference intake per 100 g
- Zinc contributes to normal DNA synthesis.
- Zinc contributes to normal acid-base metabolism.
- Zinc contributes to normal carbohydrate metabolism.
15 more authorised claims
- Zinc contributes to normal cognitive function.
- Zinc contributes to normal fertility and reproduction.
- Zinc contributes to normal macronutrient metabolism.
- Zinc contributes to normal metabolism of fatty acids.
- Zinc contributes to normal metabolism of vitamin A.
- Zinc contributes to normal protein synthesis.
- Zinc contributes to the maintenance of normal bones.
- Zinc contributes to the maintenance of normal hair.
- Zinc contributes to the maintenance of normal nails.
- Zinc contributes to the maintenance of normal skin.
- Zinc contributes to the maintenance of normal testosterone levels in the blood.
- Zinc contributes to the maintenance of normal vision.
- Zinc contributes to the normal function of the immune system.
- Zinc contributes to the protection of cells from oxidative stress.
- Zinc has a role in the process of cell division.
Zinc is a nutrient that people need to stay healthy. Zinc is found in cells throughout the body. NIH fact sheet
High in selenium · 19 µg per 100 g, 34% of the reference intake per 100 g
- Selenium contributes to normal spermatogenesis.
- Selenium contributes to the maintenance of normal hair.
- Selenium contributes to the maintenance of normal nails.
3 more authorised claims
- Selenium contributes to the normal function of the immune system.
- Selenium contributes to the normal thyroid function.
- Selenium contributes to the protection of cells from oxidative stress.
Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet
High in protein · 17 g per 100 g, 23% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of riboflavin · 0.2 mg per 100 g, 15% of the reference intake per 100 g
- Riboflavin contributes to normal energy-yielding metabolism.
- Riboflavin contributes to normal functioning of the nervous system.
- Riboflavin contributes to the maintenance of normal mucous membranes.
6 more authorised claims
- Riboflavin contributes to the maintenance of normal red blood cells.
- Riboflavin contributes to the maintenance of normal skin.
- Riboflavin contributes to the maintenance of normal vision.
- Riboflavin contributes to the normal metabolism of iron.
- Riboflavin contributes to the protection of cells from oxidative stress.
- Riboflavin contributes to the reduction of tiredness and fatigue.
Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet
Source of phosphorus · 157 mg per 100 g, 22% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims
- Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
Nutrients per 100 g of “Lamb, ground, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Combine lamb, ginger, cumin, coriander, ground cloves, ground cinnamon, grated nutmeg, black pepper, cayenne, salt, and 3 tablespoons of yogurt in bowl; mix. Wet hands with cold water and form 24 long koftas - sausage shapes, about 2 1/2 inches long and about 1 inch thick.
- Heat oil in large fry-pan. When hot, add cinnamon stick, cardamom pods, bay leaves and cloves; stir. Put in koftas in single layer and fry on medium high until lightly brown on all sides. Beat in remaining yogurt into war water. Pour over koftas and bring to a boil.
- Cover and simmer for about 30 minutes, turning gently every 7-8 minutes. At end of 30 minutes no liquid should be left in pan. Turn up heat if necessary. Lift koftas out of fat with slotted spoon and leave whole spices behind.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Mixing bowl
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Chef's knife
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Cutting board
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Grater
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Vegetable peeler
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Wooden spoon
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Slotted spoon