Kashmiri Kofta Curry Rishta by Mridula Baljekar
Ingredients
- 125g/4.5 oz blanched whole almonds
- Good pinch of saffron strands, pounded
- 2 tbsps hot milk
- 450g/1 lb lean minced lamb
- 1 tbsp plain Greek yogurt
- 1 large egg yolk
- ½ tbsp ground cardamom
- ½ tsp ground nutmeg
- ½ tsp freshly milled black pepper
- ½ tsp dried mint
- 1 tsp salt or to taste
- 2.5 cm/1” piece of cinnamon stick
- 4 brown cardamom pods, bruised
- 5 cloves
- 2 bay leaves
- 3 tbsps sunflower or plain olive oil
- 1 onion, finely chopped
- 4 cloves garlic, crushed to a pulp
- 1 tsp ground dry ginger (santh)
- 2 tbsp roasted and ground fennel seeds
- ½-1 tsp Kashmiri chilli powder
- 150 ml/5 fl oz single cream
Instructions
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