Kashmiri Kofta

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/2 kg mincemeat
• 2 teaspoons salt
• 1 teaspoon kashmiri chili powder
• 1/2 teaspoon dry ginger powder
• 1 teaspoon coriander powder
• 3 tablespoons plain yogurt
• 1 teaspoon cumin seed
• 1 teaspoon garam masala
• 2 tablespoons mustard oil
• 1 inch ginger, ground
• 2 tablespoons fresh coriander leaves, finely chopped
• 100 g khoya (dried milk)
• 4 tablespoons gram flour
• 2 1/2 cups plain yogurt (575ml)
• 4 tablespoons melted ghee or 4 tablespoons melted oil
• 4 cloves
• 4 large cardamoms
• 1 teaspoon salt
• 1 pinch asafetida powder
• 2 tablespoons milk
• 4 pieces saffron, pounded and soaked in the milk
• 1 teaspoon kewda essence

Recipe

• 1 mix and keep aside the salt, chili powder, ginger powder, corriander powder, yoghurt, cumin seeds, garam masala, mustard oil and ginger.
• 2 combine in a bowl the minced meat and all the mixed ingredients well.
• 3 add khoya and gram flour.
• 4 knead well.
• 5 heat ghee in a large heavy bottom pan.
• 6 add asafoeida, cloves and cardamoms.
• 7 add yoghurt and 1/2 cup of water and salt.
• 8 reduce heat and allow it to simmer.
• 9 take a tablespoon of the mincemeat mixture and roll it into 2-3 innch (5 cms-7.5 cms) long and 3/4-inch thick.
• 10 roll the dough with your palm over a metal plate.
• 11 slip each kofta carefully into the pan.
• 12 do not let any kofta stick to the bottom of the pan.
• 13 add 2 tbsps. more water if the koftas start sticking to the pan.
• 14 cook till koftas change colour.
• 15 add 2 1/2 cups of water, kewda essence and saffron.
• 16 cover and cook for 40 minutes.
• 17 when the gravy thickens remove them from the fire.
• 18 sprinkle corriander leaves.