500 g (1.1 lb) Lamb, minced, without fat, finely ground
1 1/2 tsp (3 g) Red chilli powder
1 tsp (2 g) Ginger powder (sonth)
3 tsp (6 g) Aniseed (saunf) powder
2 pinches Asafoetida (hing)
1 1/2 tbsp (45 g) 1 1/2 oz Yoghurt (dahi)
2 tbsp (30 ml) 1 fl oz Vegetable oil (for mince)
3 Black cardamom (badi elaichi) seeds; crushed, skins kept aside
1 1/4 tbsp (30 g) 1 oz Whole Bengal gram (bhuna chana), roasted, powdered (optional)
Salt to taste 4 tbsp (60 ml) 2 fl oz Vegetable oil
1 cup (250 ml) 8 fl oz Water
1/2 tsp Garam masala
4 Cloves (laung)
1 Bay leaves (tej patta)
1 1/2 tsp (3 g) Red chilli powder
1 tsp (2 g) Ginger powder (sonth)
3 tsp (6 g) Aniseed (saunf) powder
2 pinches Asafoetida (hing)
1 1/2 tbsp (45 g) 1 1/2 oz Yoghurt (dahi)
2 tbsp (30 ml) 1 fl oz Vegetable oil (for mince)
3 Black cardamom (badi elaichi) seeds; crushed, skins kept aside
1 1/4 tbsp (30 g) 1 oz Whole Bengal gram (bhuna chana), roasted, powdered (optional)
Salt to taste 4 tbsp (60 ml) 2 fl oz Vegetable oil
1 cup (250 ml) 8 fl oz Water
1/2 tsp Garam masala
4 Cloves (laung)
1 Bay leaves (tej patta)
method
1. Take the minced meat in a bowl, add red chilli powder (1 tsp), ginger powder (1/4 tsp), aniseed powder (1 tsp), asafoetida (1 pinch), yoghurt (1 tbsp), oil, black cardamom seeds, whole Bengal gram powder and salt. Knead well with your hand till the spices are well blended and the mixture starts to grease your hands.
2. Make 15 equal portions of the mixture. On a flat greased surface, roll each portion gently into a 3 inch long sausage or kofta. Put aside.
3. Heat the oil in a deep pan. Add the remaining red chilli powder mixed with yoghurt and stir briskly. When the oil separates, add the water and stir again.
4. Add the remaining ingredients and salt; cook till the gravy comes to the boil.
5. Carefully slide in the koftas, one at a time, and cook on high heat till the gravy starts to thicken. Lower heat and cook, stirring gently till the oil separates.
6. Serve hot with rice.
2. Make 15 equal portions of the mixture. On a flat greased surface, roll each portion gently into a 3 inch long sausage or kofta. Put aside.
3. Heat the oil in a deep pan. Add the remaining red chilli powder mixed with yoghurt and stir briskly. When the oil separates, add the water and stir again.
4. Add the remaining ingredients and salt; cook till the gravy comes to the boil.
5. Carefully slide in the koftas, one at a time, and cook on high heat till the gravy starts to thicken. Lower heat and cook, stirring gently till the oil separates.
6. Serve hot with rice.
serving amount
serves: 4 - 6
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