Koftas

Serve these tasty kebabs piping hot with Naan, Rasita and Tomato Salad. Leftover kebabs can be coarsely chopped and packed into pita bread spread with Fresh Cilantro Relish.

Ingredients:

• 1 lb lean ground beef or lamb
• 2 tbsp ginger pulp
• 2 tbsp garlic pulp
• 4 fresh green chillies, finely chopped
• 1 small onion, finely chopped
• 1 egg
• 1/2 tsp turmeric
• 1 tsp garam masala
• 2 cups fresh cilantro chopped
• 4-6 fresh mint leaves, chopped, or 1/2
• tsp mint sauce
• 6 oz raw potato
• salt, to taste
• vegetable oil, for deep-frying

Preparation:

Place the first 10 ingredients in a large bowl. Grate the potato into the bowl, and season with salt. Knead together to blend well and form a soft dough.

Shape the mixture into portions the size of golf balls. Set aside on a plate and leave the koftas to rest for about 25 minutes.

In a karahi or frying pan), heat the oil to medium-hot and fry the koftas in small batches until they are golden brown in colour. Drain will and serve hot. Makes 20-25.