Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fennel | 1/2 bulb (87g) | 27 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Mutton | not in our table | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 750 gms lamb, lean (or mutton)
- 250 gms lamb fat (less for the fatty lamb available in the U.S.A.)
- 2 tsp. cayenne
- 2 tsp. fennel seed
- 1 tsp. ginger powder
- 1 tsp. coriander powder
- 2 tsp. Kashmiri garam masala
- 1/2 C. yoghurt (Dahee)
- 2 Tbs. ghee
- 1 tsp. sugar
- 1/2 C. khoya
- 1 C. milk
- 2 tsp. pepper, black
- 4 cardamoms
- =
Directions
Chop the meat, fat, cayenne, fennel, ginger, coriander, and 1 tsp. garam masala with a food processor. Keep chopping, adding a little yoghurt and ghee, until the meat is a smooth paste.
Form into balls 1.5-2 inches in diameter.
Heat remaining ghee in a pan. Add sugar, khoya, yoghurt, garam masala, and salt to taste.
Pour in the milk, add the koftas, and simmer until the liquid evaporates and the koftas are very tender.
Category:Kashmiri_Non-Vegetarian
Category:Indian_Recipes