Kashmiri Kofta

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.