Ingredients:

• Mutton keema – 2 pounds
• Fried Onions – 3/4 cup
• 1 small can – Tomato sauce
• 3 tbsp – whole Dhania
• 3 tbsp – whole Jeera
• 6 – dried whole Red Chillies
• 1 tbsp – Garam Masala powder
• 1/4 cup – chopped Mint leaves
• 1/4 cup – chopped coriander
• 1 cup – plain Yoghurt
• 2 tbsp – Garlic paste
• 2 tbsp – Ginger paste
• 1 tbsp – oil
• Salt to taste

Method:

1. Dry roast and grind the whole dhania, jeera and red chillies.
2. Add half of the freshly ground dhania, jeera and red chillies to the keema, and add 1 tbsp of garlic and 1 tbsp of ginger paste.
3. Add the chopped mint leaves and salt.
4. Mix well and leave it aside for 15 mins.
5. In a pan, heat 1 tbsp of oil, add the fried onions and saute them for a few seconds.
6. Add a tablespoon of ginger and garlic paste.
7. Add the remaining dhania, jeera and red chilli powder and the garam masala powder.
8. Saute for another 2 mins.
9. Add the can of tomato sauce and a cup of yoghurt.
10. Add salt to taste and about 2-3 large cups of water.
11. Once the gravy starts to boil – make small balls (the size of a walnut) out of the keema and add them to the gravy.
12. Let the koftas cook in the gravy on high flame for 30 minutes.
13. By then the gravy should also start to thicken and the koftas will be cooked.
14. Now cover and simmer for another 5 minutes.
15. Garnish with coriander.

Recipe courtesy of Yakuta