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Title: Keeme Ke Kofte (Mutton Meatballs Curry) PT 2
Categories: Indian, Lamb
Yield: 4 Servings
See part 1
To check the doneness of the koftas:
Take one out and cut it into half, if you see pink inside, more
cooking is required. I usually cook the koftas totally, if you like
rare or medium rare, adjust the cooking time.
At the end of cooking, you will see that the oil is floating on top
of the pot & the gravy has thickened slightly. Adjust the consistency
of the gravy at this point. If you are adding water, you will have to
simmer the diluted gravy for extra 5 minutes.
Let the koftas rest for about 2 to 3 hours in the gravy for them to
absorb flavors. I make them in the early to be eaten for dinner. The
more they rest the more the flavor.
Serve warm with roti or cumin rice.
Recipe by sanjuro
Recipe FROM: <
gopher://sdf.org/0/users/sanjuro/indian-food/
keeme-ke-kofte-mutton-metballs-curry.txt>
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