Ingredients non vegetarian 6 servings

• 250 gm minced mutton
• 3 big onions-pasted fine
• 3 tbsp gram flour or split besan-flour
• 2 ginger-garlic paste
• 2 tsp coriander powder
• 3 red chilli powder
• 1 tsp cumin powder
• 1 tsp cardamom-cinnamon stick powder
• 1 tsp garam masala powder
• 5 hard-boiled eggs- peeled
• 1 egg-beaten well
• 100 ml refined oil for frying
• 1 big onion-finely chopped
• 1 tomato-finely chopped
• 1 tbsp yoghurt
• 1 cup water
• 3 tsp salt
• 2 tsp refined oil
• fresh coriander leaves-little

Directions

1. Mix the keema with gram flour,onion paste(2/3rd) and 1 tsp ginger-garlic paste,1 tsp coriander powder,1 1/2 tsp red chilli powder,1 tsp cumin powder,1 tsp cardamom-cinnamon stick powder and 1/2 tsp garam masala powder.Mix well and leave it for 30 mins.
2. Make five balls of the same size,hollow them in the middle and place a whole boiled-egg in each balls and cover them completely with the keema-kofte batter.
3. Heat 100 ml refined oil in a kadai.
4. Dip each kofta in beaten egg and deep-fry.Cut each into half.Keep this aside.Now prepare the gravy.

1. Heat 2 tsp oil in a pan and add chopped onion,chopped tomato,1 tsp ginger-garlic paste,1 1/2 tsp red chilli powder,1/2 tsp garam masala powder and cook on medium flame till oil separates fom the mixture.
2. Then add 1 tsp coriander powder,yoghurt,water,1 tsp mutton masala and few coriander leaves and cook for 10 mins,till oil separates and the gravy is blended well.

1. Place the warm kofte in a dish and pour the hot gravy on top of the kofte.
2. Garnish this Succulent mutton kofte with chopped fresh coriander leaves.

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