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Lamb and Cashew Nut Kofti

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“Another from Cardamom & Coriander by Simon Morris. Simon says (!) this recipe hails from the Taj Mahal Hotel in Bombay. DH loves lamb and I love cashews. Wherever it came from that spells a great recipe for me! Plan ahead, kiddies. You have to soak the cashews at least 4 hours to make a paste before putting the recipe together. Because you are making a paste, you can use the less expensive cashew pieces though. Just be sure to get unsalted. Use fewer chilies unless you love hot food. I would suggest you start with one.”
READY IN:
40mins
SERVES:
6
YIELD:
30 patties
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the cashews in water for 4-6 hours.
  2. Mix lamb, onion, garlic, coriander, cumin and chili powder.
  3. Drain cashews, Place in food processor and process to a paste. You may have to add 1-2 tablespoons of water to help blend.
  4. Add lamb mixture to processer and continue processing until a smooth paste is formed.
  5. Turn the mixture into a bowl. Add chopped chilis, cilantro, salt and ginger. Mix well.
  6. Shape mixture into about 20 balls. Flatten into discs about 2" in diameter.
  7. Heat a small amount of oil in frying pan. Cook patties 2-3 minutes per side, turning once.
  8. May be served hot or cold.

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