Ingredients:
1 kg mutton, boneless
2 pyaj
oil (tel) for frying
6 green chilies finely cut
2 1/2 tblsp besan roasted
salt (namak) to taste
1 egg
1 tsp red chili powder
2 inch piece ginger (adrak) finely cut
for the curry
2 tsps. coriander leaves (dhania patta)
1 tsp haldi powder
3 pyaj
1 tsp garam masala
3-5 garlic (lasan)
1 cup. tomatoes, boiled & skinned
salt (namak) to taste
1 1/2" ginger (adrak)
1 tsp red chili powder
2 pyaj
oil (tel) for frying
6 green chilies finely cut
2 1/2 tblsp besan roasted
salt (namak) to taste
1 egg
1 tsp red chili powder
2 inch piece ginger (adrak) finely cut
for the curry
2 tsps. coriander leaves (dhania patta)
1 tsp haldi powder
3 pyaj
1 tsp garam masala
3-5 garlic (lasan)
1 cup. tomatoes, boiled & skinned
salt (namak) to taste
1 1/2" ginger (adrak)
1 tsp red chili powder
How to make kofta curry:
- To make the koftas, grind the meat with all the other ingredients.
- Make small balls with this mixture.
- Deep fry these balls till golden brown and keep aside.
- For the curry, stir fry the onions, garlic and ginger till golden
brown.
- Mix in the rest of the curry ingredients with enough water to
make a gravy.
- Bring it to a boil, mix in the fried koftas and simmer (boil slowly
at low temperature) for 45 mins.
- Decorate with cut coriander leaves before serving.
- Serve hot