Lamb and Cashew Nut Kofti |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Another from Cardamom & Coriander by Simon Morris. Simon says (!) this recipe hails from the Taj Mahal Hotel in Bombay. DH loves lamb and I love cashews. Wherever it came from that spells a great recipe for me! Plan ahead, kiddies. You have to soak the cashews at least 4 hours to make a paste before putting the recipe together. Because you are making a paste, you can use the less expensive cashew pieces though. Just be sure to get unsalted. Use fewer chilies unless you love hot food. I would suggest you start with one. Ingredients:
8 ounces unsalted cashews |
1 lb ground lamb |
1 medium onion, chopped fine |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 teaspoon turmeric |
1 teaspoon chili powder |
3 green chilies, seeded and minced |
1 tablespoon cilantro, chopped |
1 teaspoon salt |
2 inches gingerroot, peeled and grated |
4 tablespoons oil (for cooking) |
Directions:
1. Soak the cashews in water for 4-6 hours.
2. Mix lamb, onion, garlic, coriander, cumin and chili powder.
3. Drain cashews, Place in food processor and process to a paste. You may have to add 1-2 tablespoons of water to help blend.
4. Add lamb mixture to processer and continue processing until a smooth paste is formed.
5. Turn the mixture into a bowl. Add chopped chilis, cilantro, salt and ginger. Mix well.
6. Shape mixture into about 20 balls. Flatten into discs about 2 in diameter.
7. Heat a small amount of oil in frying pan. Cook patties 2-3 minutes per side, turning once.
8. May be served hot or cold.
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