Ingredients:
For Kababs
250 gms minced Mutton or Kheema
100 gms Chana Dal
1 Onion
1/2 tsp Ginger and Garlic paste
handful of Coriander leaves
2 Green Chillies, minced
2 small Eggs
1 tsp Garam masala
Salt and Chilli powder to taste
For Curry
100 gms Onions, grated
1 tsp Ginger and Garlic, grated
250 gms Tomatoes, grated
1/2 tsp Cumin seeds
4 Cloves
4 Cardamoms
1 small piece Cinnamon stick
1 tsp Garam masala
1 tblsp Dhania-Jeera powder
handful of Coriander leaves
Salt and Chilli powder to taste
For Filling
1 cup Curd
2 tblsp Chillies, minced
2 tblsp Onion, minced
1 tsp Ginger, minced
2 tblsp Coriander leaves, minced
Method:
1. Boil together all the kofta ingredients except eggs in salted water till tender and completely dry.
2. Grind to a paste and mix in the eggs.
3. Hang curd to remove all water.
4. Beat the curd and mix it with rest of the filling ingredients.
5. Form mutton mixture into balls around the filling.
6. Deep fry the balls to a golden colour.
7. Heat 4 tblsp of ghee and add in it all the spices. Also add ginger, garlic and onions and fry till the contents turn golden.
8. Add tomatoes, spices and salt.
9. When the mixture turns thick, pour in 2 cups of water.
10. Boil for 10 minutes, pour it over the koftas and sprinkle garam masala and coriander leaves on top.
11. Serve hot.
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