How To: Make Pakistani kofta (meatballs in gravy)

Make Pakistani kofta (meatballs in gravy)


1 kg mutton, boneless
2 onions,
oil (tel) for frying
6 green chilies finely cut
2 1/2 tblsp besan roasted
salt (namak) to taste
1 egg
1 tsp red chili powder
2 inch piece ginger (adrak) finely cut
for the curry
2 tsps. coriander leaves (dhania patta)
1 tsp haldi powder
3 pyaj
1 tsp garam masala
3-5 garlic (lasan)
1 cup. tomatoes, boiled & skinned
salt (namak) to taste
1 1/2" ginger (adrak)
1 tsp red chili powder

To make the koftas, grind the meat with all the other ingredients.
Make small balls with this mixture.
Deep fry these balls till golden brown and keep aside.
For the curry, stir fry the onions, garlic and ginger till golden brown.
Mix in the rest of the curry ingredients with enough water to make a gravy.
Bring it to a boil, mix in the fried koftas and simmer (boil slowly at low temperature) for 45 minutes.
Decorate with cut coriander leaves before serving.
Serve hot.

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