Ingredients
500 g keema (minced mutton), weighed after mincing
2 tbsp yogurt
1 tsp ghee (clarified butter)
Grind to a smooth paste:
10-12 almonds
1 tbsp chopped ginger
3-4 green chillies
1 tbsp khashkhaash (poppy seeds)
5-6 poodina (mint leaves)
¼ cup bhuna channa (roasted gram)
2 tsp roasted jeera (cumin seeds)
½ tsp National Garam Masala II
1 tbsp National salt or to taste
2 tbsp (30 g) ghee (clarified butter)
1 tbsp finely shredded ginger
1 tsp National chilli powder and 2 tbsp finely chopped hara dhania (coriander leaves) for garnish
Preparation
Mix the ground ingredients and the meat together and grind to a slightly grainy consistency, slightly finer than the finely minced meat.
Mix in the yogurt and the 1 tsp ghee and shape into desired size balls.
Heat the ghee in a heavy based frying pan and add the koftas into it. Cover and cook for about 3 minutes.
Uncover, and turn the koftas which should be brown on the underside by now. Sprinkle the shredded ginger over, and let cook till cooked through.
Transfer the koftas on to a serving dish; sprinkle the chilli powder and the coriander leaves and serve.
