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.  
|  | 
| Mix it | 
|  | 
| Besan | 
|  | 
| Roll it | 
|  | 
| Fry it | 
|  | 
| Wah la! |