Ingredients:
For the Koftas:
Lamb – 1 kg, very finely minced
Butter – 3 1/2 tbsp
Coriander Powder – 3/4 tsp
Fennel Powder – 3/4 tsp
Garlic Paste – 5 tsp
Ginger Paste – 5 tsp
Green Chillies – 1 tsp, finely chopped
Green Coriander – 2 tsp, finely chopped
Onions – 1/2 cup, grated
Salt for Seasoning
White Pepper Powder – 3/4 tsp
Dried Apricots – 3/4 cup, diced
For the Gravy:
Oil – 1/3 cup
Bayleaves – 2
Cloves – 10
Green Cardamoms – 10
Cinnamon Sticks – 3
Onion Paste – 3/4 cup
Ginger Paste – 3 1/2 tbsp
Garlic Paste – 3 1/2 tbsp
Red Chilli Powder – 2 tsp
Tomatoes – 1 3/4 cups, skinned, deseeded, chopped
Salt for Seasoning
Garam Masala – 2 tsp
Green Coriander – 3 tsp, chopped
Mace Powder – 3/4 tsp
Saffron – a pinch, dissolved in 15 ml milk
Vetiver – 3 drops
Method:
1. Mix all the ingredients for the koftas, except for the diced apricots, with the lamb mince, using a wooden spoon.
2. Mix thoroughly until the mixture sticks to the spoon.
3. Season with salt to taste.
4. Divide this mixture into 25 balls.
5. Stuff each meat ball with a portion of the diced apricots.
6. Heat the oil in a pan.
7. Add the bay leaves, cloves, cardamoms and cinnamon sticks.
8. Saute over medium heat for 30 seconds.
9. Add the onion paste, ginger and garlic pastes.
10. Saute for 30 seconds.
11. Add red chilli powder and salt.
12. Stir and cook for 3 to 4 minutes.
13. Add the chopped tomatoes and simmer over medium heat until the oil separates from the tomato gravy.
14. Gently slip in the koftas, add 1 1/2 cups hot water and sprinkle garam masala.
15. Cover the pan and simmer for 10 minutes.
16. Add cream, saffron mixture, mace powder and vetiver.
17. Remove from heat.
18. Garnish with green coriander.
19. Serve hot with rice.
