Kofta Curry

Ingredients

• FOR THE MEATBALLS
• 1 1 lb lean ground mutton or 1 lb ground goat meat, could be substituted
• 1 garlic clove, pressed or finely chopped
• 1/2 cup very finely chopped onion
• 1/4 teaspoon ground cassia cinnamon (or up to 1/2 tsp ground ceylon cinnamon)
• 1/4 teaspoon ground cardamom (try substituting black cardamom or a blend of green and black for a different flavor)
• 1 pinch salt
• telicherry black pepper (4-6 grinds)
• 1 large egg, beaten
• flour, for your hands
• vegetable oil, to the depth of 1/8 to 1/4 inch in a small skilet
• FOR THE GRAVY (CURRY)
• 1 large onion, chopped
• fresh green chile, for a hot curry, one (or more)
• ground cayenne pepper, for a milder curry, 1 pinch to 1/8 tsp
• fresh coconut milk (if you know how to get it, it is not just the liquid in the center of an unspoiled coconut!) or 16 ounces canned thai coconut milk (Never use sweetened coconut milk)
• 1 tablespoon finely minced or grated fresh ginger (substitute if you must) or 1/4-1/2 teaspoon ground ginger (substitute if you must)
• 1 - 1 1/2 teaspoon ground fenugreek
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black mustard seeds (substitute yellow mustard seed if necessary)
• 1/2 teaspoon freshly ground tellicherry black pepper
• salt
• 2 to 4 key limes, juice of (key limes, mexican, or persian)
• Condiments and Accompaniments
• 1 cup white basmati rice, to be served with the kooftah curry
• pappadams
• chutney, selection of (Major Grey's and other mango chutneys)
• indian pickle (s)
• sultana (golden raisins)
• shredded sweetened coconut
• pine nuts