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Mrs. Fezela Kush's Kashmiri Kofta (Meatballs) with Linguini
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Serves: 4
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Meatball Ingredients:
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- 1 lb ground beef
- 3 tbsp butter or ghee
- 1/8 tsp Nirmala's Kitchen Wild Fire Blend
- 2 tsp Nirmala's Kitchen Kashmiri Masala
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- 1/2 tsp salt
- 2 cloves garlic, minced
- 1 tbsp chopped cilantro
- 16 oz linguine or your favorite pasta
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Sauce Ingredients:
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- 1/4 tsp turmeric
- 1/2 cup heavy cream
- 1 cup beef broth
- 2 tsp Nirmala's Kitchen Kashmiri Masala
- 1 tsp salt
- 1 tsp ground ginger
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- 1 medium onion, finely chopped
- 1 tbsp butter or ghee
- 2 large black cardamom
- 1 2-inch cinnamon stick
- 6 cherry tomatoes, halved for garnish
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Directions:
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- For meatballs, mix beef with spices, garlic, salt and
cilantro.
- Form into small round balls and saut_ in butter or
ghee until golden brown. Set aside.
- For sauce, heat butter or ghee in saucepan and add
the spices with onion. Cook for 3 minutes, until fragrant.
Add cream and broth and bring to a boil.
- Add meatballs and cook for 5 minutes over low heat.
- Add tomatoes; continue cooking for one minute. Remove
sauce from heat and serve over linguine pasta cooked al
dente.
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