Keeme ke Kofte

Ingredients

• Mix together, for the meat balls:
• Minced Mutton/Lamb/Beef 2 cups (500 g)
• Ginger-Garlic paste 1 tsp
• Salt 1 tsp
• Powdered black pepper 1/4 tsp
• Egg 1
• The Gravy
• Oil 1/2 cup (120 ml)
• Cumin seeds (Jeera) 1 tbsp
• Bay leaves (Tej Patta) 2
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Onions, grated 2 cups (500 g)
• Garam masala 2 tsp
• Salt 1 tbsp or to taste
• Turmeric (Haldi ) powder ½ tsp
• Coriander (Dhania) seeds, powdered 2 tbsp
• Chilli powder ½ tsp
• Tomatoes, grated 2 cups (500 g)
• Coriander (Dhania) leaves for garnish

Preparation

• Shape the meat into walnut sized balls and refrigerate.

• Heat the oil in a heavy based saucepan and add thecumin seeds and bay leaf. When the seeds begin tosplutter, add the ginger, garlic and onion and sauté over high heat till light brown.

• Add the tomatoes, garam masala, salt, turmeric, coriander powder and chilli powder and sauté over medium heat, till the fat separates.

• Add about 3 1/2 cups water, increase the heat till it comes to a boil, and then add the meat balls. Bring to a boil again, before you lower the heat and simmer.

• Simmer till the `koftas' are cooked (if you cut through one, it should be opaque and not pink). Takes 15-20 minutes.

• Serve hot, garnished with the coriander leaves.