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Pollo alla Firènze
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Koftas (Lamb Meatballs in Spicy Gravy)
Yield: Makes 6 servings
Ingredients:
1-1/2
pounds ground lamb or ground beef round
2
eggs
1-1/2
cups finely chopped onions, divided
1/2
cup chopped fresh cilantro
2
cloves garlic, minced
1
teaspoon minced fresh ginger
1-1/2
teaspoons salt, divided
24
whole blanched almonds
1
tablespoon peanut oil
1
teaspoon ground coriander
1
teaspoon ground cumin
1
teaspoon chili powder
1/2
teaspoon turmeric
2
tomatoes, peeled, seeded and chopped
1/2
cup water
1
cup plain yogurt
Preparation:
1.
Prepare Garam Masala. Place 2 teaspoons in medium bowl. Add lamb, eggs, 1/2 cup onion, cilantro, garlic, ginger and 1/2 teaspoon salt; mix well. Refrigerate at least 1 hour or overnight.
2.
Shape mixture into 24 ovals or balls; insert 1 almond into each meatball. Heat oil in large skillet over medium-high heat. Add half the meatballs; cook 8 minutes or until brown, turning frequently. Remove meatballs from skillet. Repeat with remaining meatballs.
3.
Reduce heat to medium. Add remaining 1 cup onion. Cook and stir 6 to 8 minutes or until browned. Stir in remaining 1 teaspoon salt, coriander, cumin, chili powder and turmeric. Add tomatoes. Cook 5 minutes or until tomatoes are tender.
4.
Add water; bring mixture to a boil over high heat. Add meatballs. Reduce heat to medium-low. Simmer 15 minutes or until thoroughly cooked. Remove meatballs from skillet to serving platter; keep warm.
5.
Remove skillet from heat; place yogurt in small bowl. Stir in several spoonfuls hot mixture. Stir yogurt mixture into sauce in skillet. Cook over medium-low heat until sauce thickens. Do not boil. Pour sauce over meatballs. Garnish as desired.
This recipe appears in:
Middle Eastern
