Ingredients:
1 1/2 lbs ground lamb or 1 1/2 lbs beef
2 teaspoons minced ginger
3 cloves garlic, minced
4 cayenne bell peppers ( I just used Thai bird’s eye chilies)
1 small onions, minced
1 eggs
1/2 teaspoon turmeric
2 teaspoons garam masala
2 tablespoons freshly chopped cilantro
6 mint leaves, chopped ( or 1 teaspoon dried)
1 medium potatoes, finely grated
salt and pepper
Directions:
Put the ground meat in a larger bowl, and add ginger, garlic, cayenne peppers, onion, egg, tumeric, garam masala, cilantro, mint, potato, and salt and pepper to taste.
Mix well (you’ll have to use your hands for this one).
Form golf ball sized balls with the meat mixture, and set aside.
Allow to rest 30 minutes.
Heat oven to 375F.
Place the kofta on a non-stick cookie sheet and bake 25 minutes or until cooked through, and slightly browned.
Serve hot, with nan bread, cucumber-yogurt sauce and a fresh tomato and mint salad.
Servings: 6
Time preparation: 45 min.
Time total: 75 min.