Lamb Kofta curry

Ingredients

• • Mutton keema (made from leg portion without too much fat) - 1 kg
• • Garam masala - 1 teaspoon
• • Egg - 1
• • Cornflours - 2 tablespoons
• • Plain flour - 4 tablespoons
• • Oil (for deep frying) - as required
• • Onions (chopped finely) - 2
• • Ginger paste - 2 teaspoons
• • Salt - as required
• • Jeera powder/Cumin - 1 teaspoon
• • Dalchini powder/Cinnamon - ¼ teaspoon
• • Laung powder/Cloves - ¼ teaspoon
• • Choti elaichi powder/Green cardamoms - ½ teaspoon
• • Saunf powder/Fennels - ½ teaspoon
• • Dahi/Yogurt - 2 cups
• • Besan/Gram flour - 1/3 cup
• • Desiccated coconut - 2 tablespoons
• • Coriander leaves/Dhania (finely chopped) - 2 tablespoons
• • Mint leaves/Pudinas (finely chopped) - 2 tablespoons

Method

• 1. Grind the keema with the egg, cornflour, garam masala and a little salt to a fine paste.
• 2. Make small round or oval koftas and toss in the plain flour.
• 3. Deep fry in hot oil over medium heat until golden brown and half cooked.
• 4. Drain and keep aside.
• 5. Heat ghee in a heavy bottomed pan and fry onions until golden brown.
• 6. Add the ginger paste.
• 7. Beat dahi with the besan and 1 ½ cups of water to a smooth consistency.
• 8. Add to the heavy bottomed pan, stirring constantly.
• 9. Bring to a boil over medium heat and add all the powdered spices.
• 10. Add the fried koftas and coconut. Simmer until the koftas are cooked
• 11. Through and the gravy is thick.
• 12. Add coriander and mint leaves and serve hot with rice.