Ingredients:

• 1/2 – 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 chilli
• 6 to 7 sticks – Coriander leaves, finely chopped
• 1-2 sticks – Cinnamon
• 1-2 Cardamom
• 1 tbsp – Oil
• Salt to taste
• Curry masala Ingredients:
• 450g – Sweet Curd
• 8-10 tbsp – Coconut crushed
• 3-4 tbsp – Chironji
• 10-12 Almond
• 3-4 tbsp – Cashewnut or Khuskhus Powder
• 2-3 sticks – Cinnamon
• 1-3 – Cardamom
• 2 tbsp – Ginger Garlic paste
• 1 tbsp – Red Chilli powder
• 1/2 tbsp – Turmeric power
• 2-3 – Green chilli
• 5-6 – Coriander leaves, finely chopped
• 8-10 – Mint leaves, finely chopped
• Salt to your taste
• 6-7 tbsp – Oil
• 2-3 cups – Water

Method:

1. Wash kheema and put in the pressure cooker.
2. Add in all the ingredients mentioned in kofta ingredients, then add 1.5 cup water and pressure cook for 10 mins.
3. Remove the lid and stir for 2-3 mins.
4. Allow it to cool.
5. Grind it to a smooth paste then make it into small balls.
6. Fry it in a non-stick pan with little oil till they become light golden colour.
7. Keep the fried kofta on a plate and keep aside.
8. Prepare curry masala:
9. Grind coconut, chironji, almond, cashew or khuskhus to a smooth paste.
10. Put this into a bowl, and add in all the remaining ingredients of masala except oil.
11. Heat oil in a pan and put all the ingredients into it and stir on a low flame.
12. Stir till the ingredients leave the oil, then add curd and stir again for 2 mins.
13. Add water (depending on how much gravy you want) and cook for 5 mins on a low flame.
14. Remove from the flame, add the kofta to it.
15. Serve it with rice.

Recipe courtesy of Fahim