Kashmiri kofta recipe

INGREDIENTS:

1. Ground mutton (goat or lamb) - 500 grams
2. Green chili - 6
3. Chili powder - 1 teaspoon (tsp.)
4. Coriander powder - 1 teaspoon (tsp.)
5. Cumin seed - 1/2 teaspoon (tsp.)
6. Fennel seed - 1 teaspoon (tsp.)
7. Poppy seed - 1 teaspoon (tsp.)
8. Garam masala powder - 1 teaspoon (tsp.)
9. Ginger - 2 inch
10. Yogurt or Curd - 4 tablespoon (tbsp.)
11. Oil - for frying
12. Salt - to taste

PREPARATION:

1. Cook the mutton in pressure cooker by adding salt as needed and keep it aside. Note: don't add too much water. meat by itself has water so careful.
2. Grind green chili, fennel seeds, cumin seeds, poppy seeds, ginger into a thick fine paste by adding little water as possible.
3. In a bowl add cooked meat, the ground paste, chili powder, coriander powder, gram masala powder. Mix this well and marinate this for minimum 1 hour.
4. Heat oil in a pan. Shallow Fry the meat by making the shapes (say balls) you like to golden brown. When you server sprinkle yogurt or curd serve.

NOTES: