Koftas -- recipe

Bobbi Sinha-Morey’s Koftas

1     lb. ground pork              1     tsp. ginger
1/4     tsp. red chilli powder          1     Tbsp. paprika
1/2     tsp. garam masala             1/4     tsp. ground cloves
1/4     tsp. cinnamon                1     tsp. salt
3     Tbsps. yogurt             3     Tbsps. sultanas
   
Combine all ingredients in a medium size bowl and mix well. Using your hands,
make sixteen 1 inch meatballs and set them aside on waxed paper.

Spray a frying pan with Pam cooking spray and fry the koftas to a golden brown.
Let them drain on a paper towel.

1     tsp. cumin                           1/4     tsp. pepper
1     big onion, chopped              1     cup water
6     cloves garlic, chopped         1     cup frozen peas
1    inch ginger, grated                 1     Tbsp. flaked coconut
1     tsp. green chilli, chopped       1     Tbsp. toasted sesame seeds
1    tsp. paprika

Roast the cumin seeds in a skillet until they turn a lovely brown color and grind them to a fine powder. Mix this with the onion, garlic, ginger, green chilli, paprika, pepper, and 1/4 cup water. Blend to a smooth paste. Pour this into a frying pan and cook on low heat for five minutes. Gradually stir in the rest of the water and peas. Add the koftas, coating them with the sauce.

Cover and simmer for half an hour. Frequently turn the koftas to make sure they get throughly cooked. Garnish with the flaked coconut and sesame seeds.

Contributed by poet, Bobbi Sinha-Morey, whose latest title is RAIN SONG.