Minced or Ground Meat ( Lamb) Balls cooked in gravy made of onion,spices and melon seeds paste.
- 1 pound Boneless Mutton
- 2 tbsp Dry Roasted Gram Flour (Besan)
- 1 medium onion finely chopped
- 2 green chillies finely chopped
- 1 tsp garam masala
- Salt to taste
- Cooking oil for frying
- Paste of 2 big onions
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 cup diced tomatoes
- 2 tbsp Meat Curry Masala (available in Indian Grocery Stores)
- 2 tbsp melon seeds paste
- 1 tbsp cilantro leaves finely chopped
- Salt to taste
- 4 tbsp cooking oil
- To make koftas, mix all the ingredients in ground meat and knead it with hands properly. Make equal sized smooth balls.
- Deep fry these balls in oil on medium heat till golden brown.Keep them aside.
- For the curry, heat oil in a deep skillet. Fry onion, ginger, garlic paste till light brown. Add tomato chunks and fry for 2-3 minutes. Add all other dry ingredients, fry till oil is separated from masala.
- Add enough water to make gravy. Bring to boil, add koftas and simmer for 30 minutes or till koftas are done.
- Add melon seeds paste ( for this first dry roast the melon seeds on a skillet and grind them then in grinder). Simmer for 2-3 minutes.
- Garnish with chopped Cilantro and serve hot with Roti (Indian Flatbread) or Nan.
Note: Koftas can be grilled, fried, steamed, poached, baked or marinated, and may be served with or without a rich spicy sauce. Variations occur.
Tips: Meatballs freeze very well. Cool them completely so they stay separate, then freeze in a single layer. When frozen solid, place gently into a hard-sided freezer container, label, seal, and freeze up to 3 months. To thaw, let stand in the refrigerator overnight, thaw in the microwave oven at 30% power, or just use as directed in recipe.
Do you know?
According to a 2005 study done by a private food company, there were 291 different kinds of kofta in Turkey, where it is very popular. In Arab countries, kofta is usually shaped into cigar-shaped cylinders