L Nichols made this beauty a few years ago, using data I collected from A Song of Ice and Fire. Putting it here for safekeeping. (Is that key too small to read? It's: pork, pigeon, lamprey, blackbird, locust, strawberry, blood, and other.)
A little story for T about digging and cooking clams with April Bloomfield, Elizabeth Falkner and Anita Lo, at Lo's house on the south shore.
Sweet old email from my grandfather. The dish is kofta curry. The meat is lamb.
Today is Madaraka day. I am alone at home and the time is 11 o clock in the morning. I thought, it is the best time to write you.
Probably for six people you will need 1 kilo of mince meat.
In a bowl, add the meat, then start adding 1 t/s of garam masala, a pinch of red chilly powder, 1 tb/s of dhana jiru (powder of coriander and cumin seeds), 1 tb/s of green masala (4 cloves of garlic, 1 small piece of fresh ginger, 2 green chillies put into a chopper and made into a paste. You will use what remains for making the sauce). Also add in the bowl chopped onions of 1 small onion, chopped green coriander, and pinch of salt.
Mix well, and make small round shape balls with your hands and put them on a plate. Now what you have to do is to fry them lightly in a pan with a little oil.
The next preparation is the sauce. In a cooking vessel add the required quantity of oil, may be quarter to a half cup. Just check. When the oil is hot add chopped onions (2 small ones) until they turn into a golden brown, now add the remaining quantity of green masala and 3 liquidized tomatoes and keep turning the mixture with a wooden spoon.
Now a pinch of red chilly powder, 1 tb/s of dhana jiru, and 1 t/s garam masala. Add two cups of water and salt as required. Cook for 5 minutes or slightly more. Should you need some more water, you can add it.
When this process is done, add the fried koftas and cook for 10 minutes. Finally for garnishing sprinkle with chopped fresh coriander.
Well that is all.
With lots of love,