Lamb Kofta

·       2 tbs oil

·       1 tsp salt

·       1 tsp cumin seeds

·       1 tsp chilli powder

·       2 tsp garam masala

For the sauce

·       1 large onion, finely chopped

·       4 tsp ginger garlic paste

·       1 tsp salt

·       1 tsp turmeric

·       1 tsp Kasoori Methi

·       1 chilli, chopped

·       ½ tsp chilli powder

·       ½ cup chopped tomatoes

·       1 tsp garam masala

·        fresh cilantro, finely chopped

 In a large bowl add the mince lamb, salt, cumin, chilli powder, garam masala, and mix together.Take a small amount of the meat and roll in your palms to make a meatball.  Repeat with the rest of the mixture. Heat the oil in a frying pan and fry the meatballs in batches till brown. Remove the kofta and drain the oil on a paper towel.In the same pan add the onions and garlic until the onions turn a dark golden brown colour.Reduce the heat and add the ginger and chopped chilli, stir and add the tomatoes, salt, turmeric, methi and chilli powder. Stir till Bhuna when the oil separates from the pan. Add the kofta to the pan and coat with the sauce for a few minutes.Add 2 cups of boiling water to get the consistency of sauce you want. Bring it all to the boil and turn the heat off. Leave the kofta to absorb the sauces.Garnish with cilantro and garam masala.

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You can make a vegetable version of the same using either zucchini or cabbage. Grate and add 1/4 cup  besan or two mashed boiled potatoes for the kofta balls for binding