Ingredients:

• 1/2 kg – lamb kheema
• 2 tbsp – Chana dal
• 1 – small Onion
• 1/2 tbsp – Red Chilli powder
• 1/4 tbsp – ginger-garlic paste
• 1/4 tbsp – Turmeric powder
• 2-3 – Green chillies
• 6-7 sticks – coriander leaves, finely chopped
• 1 tbsp – oil
• salt to taste
• Curry Masala Ingredients:
• 450 g – sweet Curd
• 8-10 tbsp – coconuts, crushed
• 3-4 tbsp – gus gus
• 10-12 – Almonds
• 3-4 tsp – Kaju powder
• 2 tbsp – ginger-garlic paste
• 1 tbsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 2-3 – Green chillies
• 5-6 sticks – coriander leaves, chopped
• salt to taste
• 6-7 tbsp – oil
• 2-3 cups – water

Method:

1. Wash kheema and put in pressure cooker with all the ingredients mentioned for kofta, add 1.5 cup water and then pressure cook it for 10 minutes so that it cooks finely.
2. Remove the lid and stir with spoon for 2-3 minutes. Allow it to cool.
3. Grind it to a smooth paste, then make it into small balls.
4. Fry in a non-stick pan with a little oil till they become light brown.
5. Your fried kofta is ready to be taken out from non-stick to a plate and kept aside. Be ready to prepare masala for it.
6. Method to prepare curry masala:
7. First grind coconut, gusgus, almonds, kaju in a grinder to a smooth paste. Take out the paste into a bowl and put all the ingredients of masala in it except oil.
8. First heat oil in the utensil in which you are going to prepare the curry, let it heat lightly, then put all the ingredients into it on a low flame.
9. Stir the ingredients till they leave the oil, then add sweet curd and water to make it a gravy and let it cook for 5 minutes on a low flame.
10. Remove from the flame, then add kofta to it.

Recipe courtesy of Chamkur Sruthy