INGREDIENTS
Kashmiri Kofta
Serving - 3 - 4
INGREDIENTS
(For Koftas)
Mutton keema - 1 kilogram
Salt - 1 teaspoon
Red chili powder - 2 teaspoons
Ginger paste - 1 1/2 tablespoons
Garlic paste - 1 1/2 tablespoons
Cumin powder - 1 tablespoon
Crushed black cardamom - 1 tablespoon
Coriander - 1 tablespoon
Oil - 1 teaspoon
(For Kofta Curry)
Oil - 110 milliliters
Onions - 235 grams
Tomato - 160 grams
Salt - 1/2 teaspoon
Turmeric - 1 teaspoon
Red chili powder - 1 teaspoon
Fennel seeds powder - 1/2 teaspoon
Cumin powder - 1 teaspoon
Black cardamom - 1 teaspoon
Water - 610 milliliters
Coriander - for garnish
PREPARATION
(For Koftas)
1. In a mixing bowl, add 1 kilogram mutton keema, 1 teaspoon salt, 2 teaspoons red chili powder, 1 1/2 tablespoons ginger, 1 1/2 tablespoons garlic, 1 tablespoon cumin powder, 1 tablespoon crushed black cardamom, 1 tablespoon coriander, 1
teaspoon oil and mix all the ingredients well.
2. Grease your hand with oil, take a small portion of mixture and Shape them into koftas.
3. Heat sufficient oil in a skillet and deep fry these till golden brown and crispy. Drain it on an absorbent paper. Keep aside.
(For Kofta Curry)
1. Heat 110 milliliters oil in a skillet, add 235 grams onions and saute for a couple of minutes till the onions turn translucent.
2. Add 160 grams tomato and saute till it turns soft and mushy.
3. Then, add 1/2 teaspoon salt, 1 teaspoon turmeric and mix it well.
4. Now, add 1 teaspooon red chilli, 1/2 teaspoon fennel seeds, 1 teaspoon cumin powder, 1 teaspoon black cardamom and mix it agin.
5. Add 110 milliliters water and cover it with weight and cook until you hear 2 whistles.
6. Now, add the fried koftas in it and mix it well.
7. Add 500 milliliters water and cook for 20 minutes.
8. Garnish with coriander.
9. Serve hot.