|
For the koftas:
Minced lamb- 1 lb
Onions- 2 (chopped)
Grated ginger- 1 inch piece
Green chilies- 4 (finely chopped)
Red chili powder- 1/2 tsp
Raw eggs- 2 (beaten)
Gram flour- 2 tsp
Oil for deep-frying
Salt to taste
For the Curry:
Small onions- 2 (finely chopped)
Chopped tomatoes- 1 cup
Grated ginger- 1 small piece
Crushed garlic- 3 cloves
Turmeric powder- 1/2 tsp
Garam masala- 1/2 tsp
Cashew nuts- 10
A bunch of chopped cilantro (coriander) leaves
Salt to taste
Oil- 4 tablespoons
|
|
|
|
Kofta preparation:
Put all the ingredients for kofta except oil in a mixer and grind it into a thick paste. Make small balls out that mixture. Deep-fry the balls in hot oil.
Curry preparation:
Heat the oil in a pan and fry the ginger, garlic and onions until the onions are golden. Add tomatoes, garam masala, turmeric powder and salt. Mix well. Pour 2 cups of water and bring it to a boil. Reduce the heat. Slowly add the fried koftas into this boiling gravy. Cook for 10 more minutes. Garnish with cashew nuts and serve hot.
|
|
