Panfried Kofte with Potatoes
Sweeter than grilled kofte like the one on page 355—and too delicate for the grill—these may be broiled but are at their best when panfried. Serve with any Raita (page 175) and a cooked vegetable.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Peel the potato and cut it into chunks; simmer in salted water to cover until tender, 15 minutes or so. Meanwhile, cut the lamb into large chunks and put into a food processor with the egg, a large pinch of salt, some pepper, and the allspice. When the potato is done, run it under cold water, then drain and add it to the food processor; process until quite smooth, stopping the machine and scraping down the sides if necessary. By hand, mix in the pine nuts and currants.
Step 2
To panfry, shape the kofte into 8 small patties. Put the butter if you’re using it in a large skillet, preferably nonstick, over medium heat. When the butter melts, dredge each of the patties lightly in the flour if you wish—shaking lightly to shed the excess—and fry, rotating as necessary and turning once or twice, until crisp and golden on each side, about 10 minutes.
Step 3
To broil, preheat the broiler—the rack should be about 4 inches from the heat source—and shape the kofte into 4 or 6 elongated (small football-shaped) meatballs. Broil, turning once, until nice and brown, about 10 minutes total. Serve hot or at room temperature.
