Recipe from yesterday- I must apologise.
I am really tired and struggling to sleep at the minute
having my coil changed tomorrow and worrying about it..... Anyway it will all be over tomorrow!
Kashmiri Meatballs!!! (Yum)
1lb of low fat minced lamb. (Our butcher does ours especially for me!!!)
2x 2.5cm pieces fresh ginger
1 tbsp ground cumin
1 tbsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp grated nutmeg
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 1/2 tsp salt
5 tbsp fat free Yog/Greek Yog
Frylight
5cm stick of cinnamon
5 cardamom pods
2 bay leaves
6 cloves
In a bowl, put the minced lamb, ginger, cumin, coriander, ground cloves, ground cinnamon, grated nutmeg, black pepper, cayenne and salt as well as 3 tbsp of yogurt in a bowl and mix well. Make between 6 and 8 small patties using your hands.
Heat some Frylight in a large pan. Add the bay leaves, cinnamon stick, cloves and cardamom pods. Stir for a second and fry both sides on a high heat. Add the koftas until they are brown on both sides.
Beat the remaining yogurt into 250ml of warm water. Pour into the pan and bring to the boil. Cover, reduce the heat and simmer for 30 mins, turning the koftas every 7-8. By the end of the thirty minutes, the only liquid left should be fat.
Lift the koftas out of the fat with a slotted spoon and serve.
The potatoes were boiled with mint, then cooked in spices with sweetcorn and extra mint!
Ruth
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