Koftas are popular throughout India. They are made using fine lean mince which is blended with herbs and spices and made into balls.
450 g/1lb lean minced lamb
2 cloves garlic, peeled and chopped
1/2 inch cube of root ginger peeled and coarsely chopped
1 small onion, coarsely chopped
1 fresh green chilli, seeded and chopped
2 tbsps chopped coriander leaves
1 tbsp fresh mint leaves chopped
1 tsp salt or to taste for the gravy
5 tbsps cooking oil
2 medium sized onions finely chopped
1/2 inch cube ginger peeled and grated
2 cloves garlic peeled and crushed
2 tsps ground coriander
1 1/2 tsp ground cumin
1/2 tsp ground turmeric
1/4-1/2 tsp chilli powder
1 small tin of tomatoes
150 ml warm water
1/2 tsp salt or to taste
2 black cardamom pods, opened
4 whole cloves
2 inch piece of cinnamon
2 bay leaves crumpled
2 tbsp thick set natural yoghurt, beaten well
2 tbsp ground almonds
1 tbsp chopped coriander leaves
3 - 4 tbsp oil
Mix all the ingredients for the minced meat together in a pan and blend it well.
Form lime sized balls with the meat mixture and arrange on a plate. Keep this ready before you prepare the gravy.
Heat oil in a kadai and toss in the cloves, cinnamon, cardamom and add ground almonds and salt to taste, add the warm water and when the gravy begins to bubble add the prepared meatballs.
Cook gently, without stirring. Otherwise the meatballs will break. Add the beaten yoghurt just before you take it off the fire.
And garnish with coriander leaves and the curry is ready.
Serve with hot fluffy rice, naan or rotis.