Gos na kavab - Meat balls with tomato gravy

 

Gos na Kavab | Meat Balls

 

Many Parsis enjoy cutlets, or kavab, on a regular basis and will often serve them as an accompaniment to the main course. I found that coming down the food line, it is the kotlet that has become cutlace to us! While the kotlet is referred to as ground meat and potatoes mixed in and pan-fried, the kofta is meat, spice, and herbs. Some of us may be referring to the frilly kind that Bohras are known for making, thin beef cutlets that are dipped in gobs of egg and deep-fried to give them frilly edges, or even to the distinctive pear drop-shaped kotlet-e-mahi, the fish cutlet that is part of the Persian cuisine. While there are plenty of types of kebabs and kavabs to choose from, it is heartwarming to see the tradition that has been carried down through the generations!

The word kofta arises from the Persian word Koftan, meaning to pound-ground, as one does to make a meatball from ground meat. The word "rissole'' can be used as an English reference to what is being prepared. Most Parsi homes used to grind their own lamb meat (as beef was not an option), and it was passed through a grinder at least twice to get the meat fine. Always pan-fried and not barbecued. We typically serve them with Dhansak as an accompaniment; however, they are often served on their own with a delightful tomato sauce called tamota ni gravy that is finely balanced to be sour, sweet, and with a hint of spice.

Old Parsi books have recorded their version with goat, mutton, or lamb na kavab, the same recipe traditionally used in different sizes, with mini ones atop the rice served with Dhansak and larger ones for serving with a tomato sauce as a dish or in a typical Parsi curry.

Few home cooks enjoy frying items in their kitchen; you can easily bake these to minimise the mess and fuss.

Makes 24 kavabs

 

500 g | 1.1 lb lamb, goat, mutton or beef, finely ground

1½ tsp salt

1½ tsp crushed ginger

1½ tsp crushed garlic

1 tsp turmeric powder

2 tsp cumin powder

½ tsp red chilli powder

6 green chillies, finely chopped

½ cup coriander, finely chopped

¼ cup fresh mint, finely chopped

200 g | 7 oz potato, boiled, peeled, and mashed

1 cup fried onions, crushed

1 cup breadcrumbs, softened in milk

2 eggs, beaten with a fork

Oil to fry

 

To add the ingredients evenly, mix all the spices and herbs with the meat, then add the potatoes, onions, and breadcrumbs. Lastly, mix in the eggs. Chill this, covered, for 4 hours or overnight. Divide and roll them into balls.

Heat a skillet with oil and fry the meat balls in batches, ensuring the pan is not overcrowded. Cook for 3 minutes on each side on a medium-to-high flame. Turn once.

Serve while hot.

 

Tips

 

Tamota ni gravy can be made in 2 hours by boiling 1½ kg | 3.3 lb fresh tomatoes, roughly chopped, with 1 tsp fresh garlic, 1 ½ tsp salt, 85 g| 3 oz jaggery, 3 whole green chillies, 12 fresh mint leaves with the stem in 4 cups fresh water. Remove the green chillies, blend the gravy, and boil util the desired consistency is reached. It makes 1½ cups.

 

Bake the kavabs at 200°C | 400°F for 20 minutes, then turn, cover, and cook on reduced heat for another 20 minutes. Fry the kavabs up to 48 hours ahead. Once completely cool, cover them to refrigerate. Reheat them in the oven, covered with foil.

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is an award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.