wester's Reviews
1 recipe(s) reviewed. Showing 1 to 1Sort by: Title | Date | Rating
Madhur Jaffrey's Indian Cooking
By Madhur Jaffrey
Barron's Educational Series - 1983
Kashmiri meatballs (Kashmiri koftas) : page 45
Very nice meatballs with "sweet" spices (cinnamon, cloves) as the most prominent flavor. Not too sharp. I made them with beef instead of lamb, and they were lovely.
You do need a well-stocked spice cupboard for this. And you would need a very large pan to fry the full recipe in a single layer, but then she does suggest you could use two frying pans.
Will definitely repeat.
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