Keema Ke Kofte

Ingredients: 

Mix together for the meat balls
  • 2 cups minced mutton/lamb
  • 1 tsp garlic-ginger paste
  • 1 tsp salt 
  • 1/4 tsp powdered black pepper

Gravy
  • 1 Tbsp ginger chopped
  • 1Tbsp garlic finely chopped 
  • 3 cups onions-roughly chopped and ground with ginger-garlic
  • 1/4 cup cooking oil 
  • 1 Tbsp cumin seeds
  • 2 bay leaves
  • 1/2 tsp garam masala
  • 1 Tbsp salt or to taste 
  • 1/2 tsp turmeric 
  • 2 Tbsp coriander seeds-powdered
  • 1/2 tsp chilli powder
  • 2 cups tomatoes-finely chopped coriander leaves and cream for garnish 
 

Method: 
  1. Shape the meat mixture into walnut sized balls and refrigerate for an hour. 
  2. Heat oil and add cumin seeds and bay leaf. 
  3. Add the onion mixture and saut?ill light brown.
  4. Add tomatoes, garam masala, salt, turmeric, coriander and chilli powder, and saut?ill fat separates. 
  5. Add about 2 1/2 cups water, bring to boil over high heat, and add the meat balls. Bring to a boil, then lower the heat and leave to simmer, till the koftas are cooked. 
  6. Cook  15-20 minutes. 
Serve hot, garnished with the cream and coriander leaves.

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