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The ‘new’ Kofta

The ‘new’ Kofta

Prep: `5 minutes

Cook: about 25 minutes

Makes: 4 servings

500g coarsely minced mutton

½ tsp saunf (fennel) powder

Salt to taste

3 medium-sized onions

½ inch ginger, coarsely chopped

4-6 cloves garlic

½ cup tomato ketchup

3 tbsp oil

1 tbsp ginger –garlic paste

1 tbsp coriander powder

1 tsp red chilli powder

2/3 cup plain yoghurt

½ tsp garam masala powder

2 tbsp anardana (pomegranate seed)

Dried or fresh
Mix saunf and cinnamon powders and salt with mince. Shape into 12 balls. Keep aside.
Peel and quarter onions; microwave on high 9900 w ) in 4 cups of water for 3-4 minutes (or cook on a high flame until water comes to boil and onions are soft).
Remove onions; microwave meat in same water with garlic and ginger for 4 minutes at 900w.
Grind onions to a paste; set aside. Beat yoghurt; add tomato ketchup and a little water to thin; keep aside.
Heat oil in a heavy-bottomed frying pan add onion paste; cook till pink. Add ginger-garlic paste; sauté for a minute. Pour in yoghurt mixture and cook for 5 minutes on low flame, stirring continuously.
Add a cup of water. Bring to boil and add meatballs; cook, covered, for 5 minutes, stirring occasionally.
Add garam-masala powder and pomegranate seeds; simmer for 5 minutes. Serve hot with plain rice.


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