Aromatic and Spicy Kafta Patties (Video)

These patties are an absolute winner at home, they fly as fast as they hit the table. There is something magical and comforting about meatballs, whether it is an heirloom recipe passed down from the grandmother or a result of your test kitchen. Second to me, meat patties, all taste amazing if they are juicy.

This recipe is Northern Indian inspired, and it never fails to draw a smile at first bite. The meat it is delicately spiced to create an unbelievable explosion of flavors in just one morsel. In India, these are served as a snack or alongside other foods in restaurants, street vendors and even at home. This recipe is adapted for serving five persons as an appetizer but if you need more just keep doubling it.

I promise you it is so easy and quick to make which makes it an ideal lunch or dinner on the go. Serve it as a burger or alongside my easy tamarind chickpeas recipe, fresh homemade chapatti, and my aromatic rice.

Servings: 5

Preparation Time: 10 minutes

Start to finish: 30 minutes

Ingredients:

• 500 grams minced lamb with 15% fat

• 2 small onions

• 3 cloves garlic

• 5 cm piece of ginger

• 1 chili

• 1/4 cup chopped coriander leaves

• 1 tablespoon cumin seed

• 2 teaspoons coriander seed

• 2 teaspoons garam masala

• 1 teaspoon black pepper

• Salt

• 3 tablespoons yogurt

• 2 tablespoons vegetable oil

Method:

* Peel the onions, garlic and ginger, add them to a food processor alongside the chili and process to a fine paste.

* Dry toast the coriander and cumin seeds in a pan then transfer them into a pestle and mortar and pound them.

* Fry the mix above in 2 tablespoons of vegetable oil adding the garam masala, pepper, and the toasted cumin and coriander seed.

* Pour the fried mix above over the meat, season with salt and add the yogurt.

* Cover and place in the fridge for a couple hours to allow the flavors to blend and develop.

* Wet the palm of the hands with water and shape into a golf size ball and press it to form a disc around 2 cm thick.

* Grill on the griddle or shallow fry them in vegetable oil n medium heat for 2 - 2 ½ minutes on each side until cooked.

* Serve with yogurt and home-made chapati bread and aromatic basmati rice.

Tips:

* You can follow the same recipe using chicken, beef or turkey meat.

* Suitable for freezing for up to six months.

* Toasting the seeds releases the oil and make the dish very aromatic, try my tamarind chickpea recipe.

* You can use this recipe for making Arayes.

Per Serving: 199 Calories; 13g Fat (57.1% calories from fat); 11g Protein; 11g Carbohydrate; 3g Dietary Fibre; 41mg Cholesterol; 203mg Sodium.