Qeeme ke Kofte

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Or Ground Lamb Meat Balls...is a very simple and totally Hyderabadi recipe. Now with Ramadan round the corner there's an upsurge in cooking activity, with elaborate Iftaars and Saheris'. So here I am with this excellent recipe which can be combined with a variety of gravies, cooked with onions or in the form of Kofta Pulao.

Ingredients:

2 tbs olive oil

3 lbs ground lamb

10 tsp salt

6 tsp red chilli powder

1/4 tsp turmeric powder

4 tsp ginger garlic paste

2 green chillies, finely chopped

cilantro and mint finely chopped as needed

2-3 tbs garam masala*
(2 tsp black cumin seeds, 20-25 cardamom, 2-4 sticks cinnamon, 10 whole black pepper, 4 cloves)

Method:

Thaw the qeema and wash it thorougly under running water. Drain it well, in it add all the above ingredients and let it marinate for an hour or so.

Make small round balls and fry them slightly on medium heat. Makes approximately 80-90 meatballs, which can be freezed and used as needed.