Ingredients I
Mutton Keema (minced meat) – 1 kg
Ghee/Mustard oil – 1 tbsp
Dry ginger powder – 1 tsp
Saunf – 1 tsp
Red chilli powder – 1 tsp
Asafoetida – 1 tsp
Yogurt – 1 tbsp
Garam masala powder – 1 tsp
Oil for greasing hands
Salt – 1 tsp
Ingredients II
Mustard oil – 1/2 cup
Cloves – 3
Cumin seeds – 1 tsp
Asafoetida – 1 tsp
Chilli powder – 1/2 to 1 tsp
Turmeric powder – 1 tsp
Yogurt – 1/2 cup
Sugar – 1 tsp
Dry ginger powder – 1 tsp
Saunf – 2 tsp
Garam masala powder – 1 tsp
Ghee – 1 tbsp
Salt – 1 tsp
Method:
1. Mix together and knead all the ingredients mentioned in Ingredients I (from mutton keema to salt). Divide into 30 to 40 equal portions. After greasing the right hand palm, shape each ball into a kofta which should be about 3 inch long and cylindrical in shape and round at the ends.
2. Take a deep kadai. Heat the oil on the kadai to smoking point. Add cloves, cumin seeds and asafoetida as mentioned in Ingredients II. Reduce the heat. Add chilli powder, turmeric powder and 1/4 cup of water. Keep stirring till oil begins to separate.
3. Add half a cup of well beaten yogurt and continue stirring till the yogurt blends into the gravy. Now add half a litre of water, ginger powder, aniseed powder and salt. Stir and mix well. Place all the koftas, one by one, gently in the vessel and continue to cook on low heat for 15 minutes to half an hour, till most of the water disappears and the gravy thickens and oil begins to separate again. Add ghee and the garam masala powder and mix by holding the kadai with a pair of tongs or cloth and start swirling it around.
4. Machh/Kashmiri Mutton Kofta is ready.
