Kashmir x China
Lion's head yakhni kofta
Shanghai's giant meatballs took a holiday in Srinagar and came back wrapped in fennel scented curd.
80 minTime
40 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original788kcalsame
40 gproteinsame
4 gfibresame
80minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Mix the mutton with the egg, 1 tbsp cornflour, minced ginger, chopped spring onion whites, soy, sesame oil, white pepper and 1 tsp salt. Lift and slap the mince against the bowl for 2 minutes. Shape 8 large balls.
- 2Brown the meatballs in the oil on medium heat for 8 minutes, turning gently.
- 3Whisk the curd with the remaining cornflour and 1 cup water. Heat the ghee in a wide pot on medium heat, add the whole spices, bay leaf and sliced ginger, then pour in the curd, stirring constantly in one direction until it boils.
- 4Add the fennel, dry ginger and salt to taste. Line the pot with half the cabbage, set the meatballs on top, add the rest of the water and cover with the remaining cabbage.
- 5Cover and simmer on low heat for 35 minutes until the meatballs are cooked through with no pink inside.
- 6Meanwhile, rinse the rice and cook in 2 1/4 cups water, covered, on low heat for 15 minutes.
- 7Serve each meatball on cabbage with plenty of broth, scattered with spring onion greens and torn mint.
Serve it like this
Set a cabbage leaf in a wide bowl, place one meatball on it, ladle the creamy broth around and finish with spring onion greens and a mint leaf. Rice on the side.
