Kashmiri Meatballs (Kashmiri Koftas) Recipe

Name: Kashmiri Meatballs (Kashmiri Koftas)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds ground lamb; 1 Piece ginger fresh, finely grated; 1 tablespoon cumin seeds ground; 1 tablespoon coriander seeds ground; 1/4 teaspoon cloves ground; 1/4 teaspoon cinnamon ground; ⅛ teaspoon nutmeg grated; 1/4 teaspoon black pepper freshly ground; ⅛ teaspoon cayenne pepper to 1/4; 1 1/4 teaspoons salt; 5 tablespoons yogurt; 8 tablespoons vegetable oil; 2 stick cinnamon inch; 5 Whole cardamom pods; 2 each bay leaves; 6 whole cloves; 1 cup water warm

Servings: persons

2 pounds ground lamb
1 Piece ginger fresh, finely grated
1 tablespoon cumin seeds ground
1 tablespoon coriander seeds ground
1/4 teaspoon cloves ground
1/4 teaspoon cinnamon ground
⅛ teaspoon nutmeg grated
1/4 teaspoon black pepper freshly ground
⅛ teaspoon cayenne pepper to 1/4
1 1/4 teaspoons salt
5 tablespoons yogurt
8 tablespoons vegetable oil
2 stick cinnamon inch
5 Whole cardamom pods
2 each bay leaves
6 whole cloves
1 cup water warm

1
Combine the lamb, ginger, cumin, coriander, ground cloves, ground cinnamon, grated nutmeg, black pepper, cayenne, salt and 3 Tablespoons of the yoghurt in a bowl.
2
Mix well.
3
Wet your hands with cold water and form 24 long koftas, sausage shapes, about 2 1/2 to 3 inches long and about 1 inch thick.
4
Heat the oil in a very large, preferably non-stick frying pan (or use 2 frying pans).
5
When hot, put in the cinnamon stick, cardamom pods, bay leaves and whole cloves.
6
Stir for a second.
7
Now put in the koftas in a single layer and fry them on medium-high heat until they are lightly browned on all sides.
8
Beat the remaining yoghurt into the 1 cup warm water.
9
Pour this over the koftas and bring to a boil.
10
Cover, lower heat and simmer for about half an hour, turning the koftas around gently every 7 to 8 minutes.
11
By the end of the half hour, no liquid other than the fat should be left in the frying pan.
12
If necessary, turn up the heat to achieve this.
13
When you get ready to serve, lift the koftas out of the fat with a slotted spoon.
14
Leave the whole spices behind as well.

1118

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pounds ground lamb, 1 Piece ginger fresh, finely grated, 1 tablespoon cumin seeds ground, 1 tablespoon coriander seeds ground, and more.

Yes, Kashmiri Meatballs (Kashmiri Koftas) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kashmiri Meatballs (Kashmiri Koftas)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions