Ingredients
The following ingredients have 4 Servings
- 500 gms mutton mince / small mutton pieces
- 4 - 5 cloves / laung
- 2 - 3 cardamom / elaichi
- 1/2 tsp whole black pepper corns / kali mirch
- 1 inch stick cinnamon / dal chini
- 1 tsp red chilli flakes
- 1 tsp cumin seeds
- 1/3 cup cashew nuts
- 2/3 cup roasted chana dal
- 3 - 4 green chili
- 3 tbsp coriander leaves
- 1/2 cup oil
- 2 onions finely sliced
- 2 tsp ginger garlic paste
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1/4 tsp turmeric powder
- 2 to matoes (blend into a puree)
- salt to taste
Instruction
- Dry grind the cloves, cardamom, black pepper, cinnamon, cumin seeds and red chili flakes to a fine powder.
- Dry grind the cashew nuts and the roasted chana dal to a fine powder too.
- Mix the mutton mince with the spices powder, salt and the dal and cashew powder thoroughly.
- Put this mixture along green chili and coriander leaves in the food processor till well grounded. Do not skip this step even if you are using fine mutton mince. This is absolutely crucial to make the perfect delicious koftas.
- Add little water to the processed keema about 1/4 or 1/3 cup and mix well. They help to make the koftas soft.
- Refrigerate for half an hour. And make small lemon sized balls with it. You can grease your palms with oil.
- Heat oil in a pan and fry the onions and 2 green chili till the onions are translucent.
- Add the ginger garlic paste and fry till raw smell has vanished.
- Now mix in the tomato puree, coriander powder, red chili powder, salt and turmeric powder and stir.
- Add in the kofta balls and cook on medium low flame till done and oil starts floating on the top. When you break the kofta, it should be cooked through inside and break easily.
- Serve hot garnished with lemon wedges, coriander leaves and onion.
