Kashmir x Italy
Mutton kofta polpette al sugo
Kashmiri rista and Nonna's polpette compare notes. The tomato sauce takes everyone's side.
75 minTime
32 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original493kcalsame
32 gproteinsame
5 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Soak the breadcrumbs in the milk for 5 minutes. Mix with the mince, onion, half the garlic, fennel, half the dry ginger, half the chilli, garam masala, egg, parmesan, 1 tsp salt and mint.
- 2With wet hands roll into 20 balls. Chill on a plate for 15 minutes.
- 3Heat the olive oil in a wide pan on medium high heat and brown the polpette for 6 minutes, turning gently. Lift out.
- 4Lower to medium heat. Add the mustard oil, whole spices, bay leaf and remaining garlic for 1 minute, then the rest of the chilli and dry ginger. Add tomato puree, water, sugar and salt and simmer 10 minutes.
- 5Return the polpette, cover and simmer on low heat for 20 minutes, turning once. Cut one open to check. It should be firm with no pink inside.
- 6Tear the basil over just before serving.
Serve it like this
Set three polpette in a shallow bowl of sugo, spoon extra sauce over the top, add torn basil and a fine grating of parmesan. Serve toasted bread on the side.
