Ingredients:
For Kofte:
Mutton – 500 gms, minced
Coriander Leaves – 2 tblsp, finely chopped
Green Chillies – 8, finely chopped
Almonds – 5, blanched and peeled
Garlic Paste – 1/2 tsp
Onion – 2, medium, finely chopped
Red Chilli Powder – 1 tsp
Turmeric Powder – a pinch
Garam Masala Powder – 1/4 tsp
Salt – 1/2 tsp
Bengal Gram Dal – 1/3 cup, roasted and powdered
Yogurt – 2 tblsp (optional)
For the Curry:
Onion – 2, medium, finely chopped
Potatoes – 3, medium, quartered
Ginger Paste – 1/2 tsp
Garlic Paste – 1 1/2 tsp
Red Chilli Powder – 2 tsp
Coriander Powder – 1 1/2 tsp
Turmeric Powder – 1/4 tsp
Garam Masala Powder – 1/4 tsp
Salt – 1 1/2 tsp
Tomatoes – 2, medium pureed
Yogurt – 1 cup
Juice of 1/2 Lime
Saffron Strands – 1/4 tsp, soaked in 2 tblsp warm milk
For Seasoning:
Oil – 6 to 8 tblsp
Cloves – 2
Green Cardamom – 4
Cinnamon Sticks – 3, half inch sticks
For Garnish:
Mint Leaves – 1 tblsp, finely chopped
Coriander Leaves – 1 tblsp, finely chopped
Method:
1. Wash the mince and squeeze out the water completely.
2. Reserve the mince, bengal gram and yogurt.
3. Put the remaining ingredients for the kofte into a food processor.
4. Grind the ingredients without water. If it is too dry, add the yogurt.
5. Add the mince into the food processor and grind till it mixes into the remaining ingredients. Do not over-grind as it will make it pasty.
6. Add the powdered bengal gram and mix well.
7. Make small 2 inch balls and keep them on a platter.
8. Heat the oil for seasoning in a pan on moderate heat.
9. When hot, add the cloves, green cardamom and cinnamon sticks.
10. Add the onions and potatoes. Fry to a golden brown.
11. Add ginger and garlic paste.
12. Fry well for about 5 minutes sprinkling in water as required.
13. Mix the red chilli powder, coriander powder, turmeric powder, garam masala powder and salt.
14. Cook for about 10 minutes.
15. Add the tomatoes and cook for another 10 minutes till a masala is created.
16. When well fried, stir in the yogurt.
17. Sprinkle a little water if necessary.
18. Bring it to a boil and add the meatballs.
19. Let them cook on moderate heat for 10 minutes.
20. Add the lime juice.
21. Reduce the heat and cook till a gravy consistency is reached.
22. Add the saffron strands-milk mixture and simmer for a few minutes.
24. Garnish with the mint and coriander leaves.
25. Serve hot.
