Kashmiri lamb meatballs with prunes
- April 2019
- Serves 4
- Hands-on time 25 min, simmering time 35-40 min
It might look like a terrifying long list of ingredients in this kashmiri lamb recipe (also known as aloo bukhara kofta) but it’s really not much more than throwing a few things together and letting the flavours mingle.
Prefer chicken? We’ve got a kashmiri butter chicken recipe that’s well worth a cook.
- 31g (6.7g saturated)
- 11.15g (4.7g sugars)
Make the meatballs up to a day ahead, cover and keep in the fridge. Leftovers will keep covered in the fridge for up to 3 days. Reheat until piping hot to serve.
Tamarind paste, made from the pods of the tamarind tree, has a sour, tangy flavour. Asafoetida is a dried, ground root with a pungent aroma that disappears with cooking. Find both in larger supermarkets. If you can’t find asafoetida, you can leave it out.
Pick a juicy, ripe and smooth pinot noir, ideally from Chile or Australia.
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