Ingredients non vegetarian 6 servings

• 250 gms of mutton kheema (minced meat)
• 1 egg
• 1 cup chopped coriander leaves
• 5-6 chopped green chillies
• 1/2 tsp Rai Dana
• 1 tsp Garam Masala
• 1 tsp Khada Dhaniya Powder
• 2 tsp Red Chilli Powder
• 1/4 tsp of Turmeric
• 1/2 cup paste of finely ground cashew nuts (kajus) and almonds (badam). Approximately 5-10 of each.
• 2 tsp ginger paste
• 2 tsp garlic paste
• 2 tomatoes finely grinded and made into a puree
• 1 large onion fried golden-brown and made into a paste
• 2-3 tbsp oil
• 4 cups of water
• Salt to taste

Directions

Method To Prepare Kheema Kofta:

1. Take kheema into a large bowl.
2. Add an egg, 1 tea spoon of chopped coriander leaves, green chillies, a little pinch of salt and mix well.
3. Take off the extra water from it with the help of a seive to make the extra water drain out.
4. After the kheema looks like a semi-dry paste, make medium sized balls and keep them in a seprate plate.

Method To Prepare Kheema Kofta Curry:

1. Heat a deep pan and add oil for heating.
2. Once the oil is heated, add rai dana and let is burst.
3. After this, add the brown onion paste, ginger-garlic paste, turmeric, red chilli powder, kahada dhaniya powder, garam masala, salt and finally the tomato puree.
4. Fry it till the the oil from all this masala pastes starts to come out.
5. Now, add water to this paste and mix this paste evenly with the water.
6. Let this boil for around 5 minutes on high flame.
7. Add the kaju-badam paste to it and mix well.
8. Once this curry is hot and boiling, start add the kheema koftas to it. They will not break-apart if you have removed the extra water while preparing koftas nicely. No need to add maida or anything.
9. After you have added the koftas, put a lid on the vessel and let it cook for 5-10 mintues under a low flame.
10. After 10 minutes, when you open the lid, you shall see a few bubbles coming out of the kheema kofta without breaking them. They will still appear to be nice round balls. This is an indication that the kofta's are cooked and ready to be served.

The kaju-badam paste makes the curry nice, thick and rich in flavor. Add the remaining chopped coriander leaves while serving in small bowls. You can even add 1/2 tea spoon of sugar if you feel that the curry had become strong. However, with my gudelines, there shall be no need for it!

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