MUTTON KOFTA
For the sauce:
2 small onions, give it a whirl in the food processor
3 tomatoes, separate from the onions give ‘em a whirl in the food processor
2 sticks cinnamon
3 cardamom seeds
1 tsp coriander powder
1 tsp ginger paste
1 tsp garlic paste
½ tsp mustard powder
½ tsp meat masala
pinch of garam masala, more if you like spice!
pinch of salt
For the meatballs:
½ kg ground mutton or other meat (sheep are simply too cute to eat!)
1 small chopped onion
½ tsp ginger paste
1 tsp cumin powder
½ tsp garam masala
1 ½ TBSP Besan (a binder, maybe you could try flour?)
½ tsp cornflour
chopped coriander, save some for garnish
Sauce: In a large pot add cardamom seeds, cinnamon bark, and processed onions. Stir for 2 – 3 minutes or until brown. Add tomatoes. Add mustard powder, meat masala, garam masala, coriander powder, ginger and garlic paste, and salt. Stir for 10 minutes. Add a little water and let simmer on low heat.
In a medium sized bowl combine your ground meat, coriander, onion, ginger paste, cumin powder, garam masala, Besan, and cornflour. Shape into meatballs. Heat oil in a small pan. Deep fry meatballs then add them to the sauce. Stir gently. Keep on very low heat and let simmer for 5 – 7 minutes. Place in a serving bowl and garnish with fresh coriander.
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Mix it |
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Besan |
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Roll it |
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Fry it |
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Wah la! |