• 1–kg fine lamb mince,
• 50–g each chopped green chillies, ginger-garlic paste,
• chopped coriander
• 100–g chopped onion
• For the gravy
• 100–ml oil
• 50–g ginger-garlic paste
• 300–ml yogurt, whisked
• 200–g brown onion paste
• 300–g fried cashew nut paste
• 50–g chilli powder
• 15–g turmeric powder
• 40–g coriander powder
• Salt, to taste
• 30–g coriander leaves
• 20–g garam masala powder

Divide the kofta mixture into medium size balls and keep aside.

To prepare the gravy, heat cooking oil in a large saucepan and add ginger-garlic paste. Saute for a minute and then add yogurt. Keep stirring on low heat till cooking oil begins to appear on the sides of the pan.

Add brown onion and cashew nut pastes, chilli, coriander and turmeric powders. Stir well and add a little water and salt. Place koftas gently in the bubbling gravy, ensuring that they are in a single layer. Cover and cook on a simmer till cooked through.

Garnish with coriander and garam masala powder and serve hot with chapattis.

by Pak101.com (few years ago!) / 997 views