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Punjabi Spicy Koftas
Best of Pakistani & Indian Cooking and Cuisine

Lean ground beef: 2 lbs
Garlic powder: 1 tsp.
Salt: To taste
Crushed red pepper: 2 tsp.
Bread crumbs: 2 tbsp.
Oil: 3 tbsp.
Cloves: 5
Cardamom pods:
Black peppercorns: 6
Tomatoes quartered: 3
Cinnamon stick: 1
Grated nutmeg: 1/4 tsp.
Garam masala (All spice): 2 tsp.
Finely chopped onion: 1
Plain yogurt: 3 tbsp.
Water: 2 cups
Chopped fresh cilantro: 2 tbsp.
 

Mix together the meat, garlic, salt and breadcrumbs, and shape into about 24 meat-balls.
Heat the oil and fry the cloves, cardamom, peppercorns, cinnamon, nutmeg and all-spice
over medium heat for 3-4 minutes. Add the onion and fry till golden brown. Add the
tomatoes and peppers and fry for 2 - 3 minutes.
Mix in the yogurt and water and bring to boil. Add the meatballs and spoon the sauce
over them. Cover and simmer gently for 20 minutes. Remove the lid and cook for 5 more
minutes. Garnish with coriander and serve hot with Rice Pilaf and Naans.
Serves 4-6.

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