Kashmiri Kofta Curry

Preparation Time: 50 minutes

Cooking Time: 30 minutes

Serves: 4

Ingredients

For the koftas

½ kg well-ground minced mutton, 1 tsp aniseed powder (saunf), ½ tbsp dry ginger powder (saunth), 1 tbsp Kashmiri red chilli powder, ½ tsp garam masala powder, ½ tsp powdered black cardamom seed (badi elaichi), ½-1 cup beaten yoghurt and salt to taste

For the gravy

3 tbsp mustard oil or ghee, ¼ tsp asafoetida powder (hing), 5-6 cloves, 1 tsp Kashmiri red chilli powder,

½ tsp aniseed powder (saunf), 2 tsp dry ginger powder (saunth), 2-½ tsp coriander powder, ½ cup yoghurt, beaten; 1 cup water, almonds to garnish and whipped cream or yoghurt to garnish

Method

Put all the ingredients for the koftas in a bowl, knead well, cover with a damp cloth and keep aside for 30 minutes. Divide the mixture and shape into small balls or koftas; bake the koftas in a pre-heated oven for 10 minutes. Put the oil/ghee in a pressure cooker. Add the asafoetida, cloves and red chilli powder. Add the koftas and stir for 2 minutes. Sprinkle the aniseed, ginger and coriander powders. Add yoghurt and water. Cover and bring to pressure. Cook for about 10 minutes and remove the cooker from the stove. Allow cooling. Remove the lid and simmer on low heat till the gravy thickens. Transfer to a serving dish and garnish with almonds and swirls of cream/yoghurt. Serve hot.