Ingredients:

• The Kofta:
• 450 gms – freshly minced lamb
• 1 tbsp – ginger, finely chopped
• 1 tbsp – garlic, finely chopped
• 2 green chillies, finely chopped
• 1.5 cup – spring onions, finely chopped
• 2 tbsp – soya sauce
• 1 tsp – black pepper powder
• 1 tbsp – Vinegar
• 2 tbsp – flour
• 2 tbsp – Corn flour
• 1.5 cup – Spring onion leaves
• Corn flour for dusting
• Oil for deep frying
• Salt to taste
• The Manchurian Sauce:
• 2 tbsp – garlic, chopped
• 3 tbsp – ginger, chopped
• 3 tbsp – celery, chopped
• 1 medium red onion, chopped
• 1.5 cup – spring onions, chopped
• In a bowl:
• 2 tbsp – Oyster sauce
• 1.5 tsp – ajinomoto
• 1 tbsp – Red Chilli paste
• 1 tsp – white pepper powder
• 1 tbsp – Vinegar
• 1 tsp – sesame seeds
• 1 tbsp – Corn flour, dissolved in 1.5 cup water
• 1.5 cups – lamb/chicken stock
• 2 tbsp – oil
• 2 tbsp – Coriander leaves
• Salt to taste

Method:

1. To make the koftas:
2. Mix all the ingredients for the kofta in a bowl and knead for 2-3 minutes.
3. Refrigerate for 30 minutes.
4. Shape into walnut sized balls and roll it in the corn flour.
5. Heat oil in a wok.
6. Deep fry the koftas till golden brown.
7. Drain and keep aside.
8. To make the manchurian sauce:
9. Heat 2 tbsp. of oil in a wok.
10. Add red onions and saute for 30 seconds.
11. Add ginger, garlic and celery.
12. Saute for another 30 seconds.
13. Now, add the chopped spring onions and saute for further 30 seconds.
14. Add sesame oil and stir.
15. Add the contents of the bowl.
16. Add stock and when it starts simmering, add the ingredients mixed in the bowl.
17. After 30 seconds, add the koftas.
18. Simmer for 30 seconds and stir in the corn flour solution.
19. Check seasoning and add salt.
20. Add chopped coriander leaves.
21. Serve hot.