Ingredients & how to make it

Ingredients

1. 500 g mutton mince
2. 5 to 6 green chillies
3. 1 medium onion
4. 1 handful fresh coriander
5. ⅓ cup roasted gram
6. 2 tbsp desiccated coconut
7. 1 tbsp poppy seeds
8. ¼ tsp black pepper powder
9. 1 tsp roasted cumin powder
10. 1 tsp salt
11. 1 tsp Kashmiri red chilli powder
12. 1 tsp garam masala
13. 1 tsp coriander powder
14. 1 tbsp ginger and garlic paste
15. ½ tbsp desi ghee, or butter or oil

Method

1. Grind the roasted gram, desiccated coconut and poppy seeds into a fine powder. Set aside.

2. Roughly grind the green chillies, fresh coriander and one medium onion in a food processor.

3. Add the mutton mince, prepared powder, black pepper, roasted cumin, salt, red chilli powder, garam masala, coriander powder, ginger and garlic paste, and ghee.

4. Grind the mixture until smooth and finely textured. Shape it into approximately 14 to 15 medium sized meatballs.

5. Heat the oil in a pan. Add the bay leaves, green and black cardamom, cinnamon, peppercorns and cloves. Fry briefly until fragrant.

6. Add the blended onion and cook for 3 to 4 minutes until lightly golden.

7. Add the ginger and garlic paste and fry for another 1½ to 2 minutes. Add a little water if needed to prevent sticking.

8. Add the Kashmiri red chilli powder, red chilli powder, salt, coriander powder, turmeric, roasted cumin and black pepper. Cook until the spices lose their raw smell.

9. Add the blended tomatoes and cook until the masala thickens and is well roasted.

10. Add the yoghurt and cook for another few minutes, stirring until it blends into the gravy.

11. Pour in approximately 700 ml water and bring the gravy to a full boil.

12. Carefully add the raw meatballs to the boiling gravy. Do not stir them with a spoon at first. Gently shake the pan so the koftas settle without breaking.

13. Cover and cook for 30 to 35 minutes, gently shaking the pan occasionally. Check that the meatballs are cooked through.

14. Cover and cook for 30 to 35 minutes, gently shaking the pan occasionally. Check that the meatballs are cooked through.

15. Serve hot with roti, naan or steamed rice.