Sookhe Kofte

Ingredients

• 500 g keema (minced mutton), weighed after mincing
• 2 tbsp hung yogurt
• 1 tsp ghee (clarified butter)
• Grind to a smooth paste:
• 10-12 almonds
• 1 tbsp chopped ginger
• 3-4 green chillies
• 1 tbsp khus khus (poppy seeds)
• 5-6 poodina (mint leaves)
• ¼ cup bhuna channa (roasted gram)
• 2 tsp roasted jeera (cumin seeds)
• ½ tsp Garam Masala II
• 1 tbsp salt or to taste
• 2 tbsp (30 g) ghee (clarified butter)
• 1 tbsp finely shredded ginger
• 1 tsp 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.