Title: Kashmiri meatballs (kashmiri koftas)
 Categories: Indian
      Yield: 6 Servings
 
      2 lb Ground lamb
      1    Piece fresh ginger, about
           -1 1/2 inches long and 1
           -inch thick, peeled and
           -finely grated
      1 tb Ground cumin seeds
      1 tb Ground coriander seeds
    1/4 ts Ground cloves
    1/4 ts Ground cinnamon
    1/8 ts Grated nutmeg
    1/4 ts Freshly ground black pepper
    1/8 ts To 1/4 t cayenne pepper
  1 1/4 ts Salt
      5 tb Plain yoghurt
      7 tb To 8 T vegetable oil
      2    Inch stick cinnamon
      5    Whole cardamom pods
      2    Bay leaves
      5    To 6 whole cloves
      1 c  Warm water
 
  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. Mix well. Wet your hands with
  cold water and form 24 long koftas, sausage shapes, about 2 1/2 - 3
  inches long and about 1 inch thick. Heat the oil in a very large,
  preferably non-stick frying pan (or use 2 frying pans).  When hot,
  put in the cinnamon stick, cardamom pods, bay leaves and whole
  cloves. Stir for a second. Now put in the koftas in a single layer
  and fry them on medium-high heat until they are lightly browned on
  all sides. Beat the remaining yoghurt into the 1 cup warm water. Pour
  this over the koftas and bring to a boil. Cover, lower heat and
  simmer for about half an hour, turning the koftas around gently every
  7-8 minutes. By the end of the half hour, no liquid other than the
  fat should be left in the frying pan. If necessary, turn up the heat
  to achieve this. When you get ready to serve, lift the koftas out of
  the fat with a slotted spoon. Leave the whole spices behind as well.