Kashmiri Matschgand
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 600 g lamb mince
- 2 tsp ground fennel
- 1 tsp ground ginger
- 2 tsp kashmiri chilli powder
- 200 g natural yoghurt
- 3 tbsp ghee
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 495 kcal
- Protein
- 31 g
- Carbohydrate
- 4.6 g
- of which sugars
- 4.1 g
- Fat
- 39.3 g
- of which saturates
- 20.3 g
- Fibre
- 0.9 g
- Salt
- 0.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the lamb mince with half the ground fennel and ground ginger, and shape into 16 small balls.
- 2
Heat the ghee in a pan and fry the koftas in batches for 5 minutes until browned all over, then set aside.
- 3
Stir the remaining ground fennel, ground ginger and the kashmiri chilli powder into the pan, then add the natural yoghurt a spoonful at a time.
- 4
Pour in 250ml water, bring to a simmer, then return the koftas to the pan and cook gently for 15 minutes until cooked through with no pink remaining.
- 5
Scatter with the chopped coriander and serve with rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.