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Kofta Curry

Nutrition per serving    (USDA % daily values)
CAL
763
FAT
152%
CHOL
65%
SOD
16%

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Ingredients for 4 servings

sultana (golden raisins)

FOR THE gravy (CURRY)

1/4 teaspoon ground cardamom (try substituting black cardamom or a blend of green and black for a different flavor)

1 pinch salt

1 teaspoon ground coriander

1/2 teaspoon ground cumin

pappadams

1/2 teaspoon freshly ground tellicherry black pepper

vegetable oil, to the depth of 1/8 to 1/4 inch in a small skilet

ground cayenne pepper , for a milder curry, 1 pinch to 1/8 tsp

fresh coconut milk (if you know how to get it, it is not just the liquid in the center of an unspoiled coconut!) or 16 ounces canned thai coconut milk (Never use sweetened coconut milk)

2 to 4 key limes, juice of (key limes, mexican, or persian)

indian pickle (s)

1 garlic clove , pressed or finely chopped

1/2 cup very finely chopped onion

flour , for your hands

1 cup white basmati rice , to be served with the kooftah curry

1 lb good quality ground beef, could be substituted (minced) or ground lamb or lean ground mutton or ground goat meat, could be substituted

shredded sweetened coconut

fresh green chile , for a hot curry, one (or more)

Condiments and Accompaniments

pine nuts

1 teaspoon ground turmeric

1-1 1/2 teaspoon ground fenugreek

1/4 teaspoon ground cassia cinnamon (or up to 1/2 tsp ground ceylon cinnamon)

salt

1 tablespoon finely minced or grated fresh ginger (substitute if you must) or 1/4-1/2 teaspoon ground ginger (substitute if you must)

1 large onion , chopped

1 large egg , beaten

chutney , selection of (Major Grey's and other mango chutneys)

FOR THE meatballS

telicherry black pepper (4-6 grinds)

1/2 teaspoon black mustard seeds (substitute yellow mustard seed if necessary)

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