Subj : Keeme Ke Kofte (Mutton Meatballs Curry) part 2
To   : All
From : Ben Collver
Date : Sat Jul 26 2025 16:12:58

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Keeme Ke Kofte (Mutton Meatballs Curry) PT 2
Categories: Indian, Lamb
     Yield: 4 Servings

          See part 1

 To check the doneness of the koftas:

 Take one out and cut it into half, if you see pink inside, more
 cooking is required. I usually cook the koftas totally, if you like
 rare or medium rare, adjust the cooking time.

 At the end of cooking, you will see that the oil is floating on top
 of the pot & the gravy has thickened slightly. Adjust the consistency
 of the gravy at this point. If you are adding water, you will have to
 simmer the diluted gravy for extra 5 minutes.

 Let the koftas rest for about 2 to 3 hours in the gravy for them to
 absorb flavors. I make them in the early to be eaten for dinner. The
 more they rest the more the flavor.

 Serve warm with roti or cumin rice.

 Recipe by sanjuro

 Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
 keeme-ke-kofte-mutton-metballs-curry.txt>

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