Ingerdients:
FOR KOFTA:
mutton Keema 1kg(with self fat)
Gram flour 4tbs
fennel seeds 1tbs(grinned)
National ginger powder 1/2 tsp
asafoetida 1/4 tsp (hing)
National red chilli powder 1 tsp
National salt 1/2 tsp
black cardamom 3(crushed separate the skin)
yogurt 2tbs
National Kofta Masala
FOR CURRY:
yogurt 1 cup
onions 2 large(grated)
fennel seeds powder 2tbs(grinned)
bay leave 3
green chilli 4
cloves 6
black cardamom skin from the grinned
National red chilli powder 1/2 tsp
Nationalgram masala powder 1 tsp
National salt1 tsp
National ginger powder 1/2 tsp
oil 1/2 cup
Recipe:
in a bowl add mince, gram flour, fennel seeds powder,National Kofta Msasala, ginger powder, asafoetida, black cardamom powder, red chilli, salt mix well, then place the mince on the working surface add yogurt and mix well in a rubbing motion.
make any shape you like, but grease your palms it helps.
heat oil in a pan add cloves, bay leaves, black cardamom skin, onions mix and cook on high flame till gets light golden.
then add yogurt, red chilli, fennel powder, ginger powder, gram masala powder, salt and water 1cup cook on high flame till the water dries and the oil comes on surface.
now add the koftas do not over lap them, cook on low to medium flame till the water from the koftas dry and they become firm.
then add 1 cup of water and cover and cook on medium flame for about 5 to 10 minutes.
7: serve hot garnish it with green chilli and about 2 tbs of cream.
