The ‘new’ Kofta
Prep: `5 minutes
Cook: about 25 minutes
Makes: 4 servings
500g coarsely minced mutton
½ tsp saunf (fennel) powder
Salt to taste
3 medium-sized onions
½ inch ginger, coarsely chopped
4-6 cloves garlic
½ cup tomato ketchup
3 tbsp oil
1 tbsp ginger –garlic paste
1 tbsp coriander powder
1 tsp red chilli powder
2/3 cup plain yoghurt
½ tsp garam masala powder
2 tbsp anardana (pomegranate seed)
Dried or fresh
Mix saunf and cinnamon powders and salt with mince. Shape into 12 balls. Keep aside.
Peel and quarter onions; microwave on high 9900 w ) in 4 cups of water for 3-4 minutes (or cook on a high flame until water comes to boil and onions are soft).
Remove onions; microwave meat in same water with garlic and ginger for 4 minutes at 900w.
Grind onions to a paste; set aside. Beat yoghurt; add tomato ketchup and a little water to thin; keep aside.
Heat oil in a heavy-bottomed frying pan add onion paste; cook till pink. Add ginger-garlic paste; sauté for a minute. Pour in yoghurt mixture and cook for 5 minutes on low flame, stirring continuously.
Add a cup of water. Bring to boil and add meatballs; cook, covered, for 5 minutes, stirring occasionally.
Add garam-masala powder and pomegranate seeds; simmer for 5 minutes. Serve hot with plain rice.
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