Ingredients

• For koftas :
• 250 gms - lean meat finely sliced
• 2 tbsp - besan
• 1.5 tsp - turmeric powder
• 2 tbsp - curd, thick and a little sour
• 10 - eggs
• 2 small onions
• 1 tsp - garam masala
• 1.5 tsp - chilli powder
• 2 tea cups full water
• For Mughlai Curry :
• 2 medium sized onion
• 1 tsp - turmeric
• 1 tsp - garam masala
• 1.5 tea cup - full milk or curd-water
• 2 large tomatoes or raw mangoes grated
• 1.5 long piece - ginger, grated
• 3 tbsps - ghee
• 1 medium sized capsicum
• 2 tbsp - sweet pepper or broken-up coriander leaves or mint or other edible freshening herbs

How to Make Mutton Kofta Mumtaji

• Kofta-Preparation :
• Heat the water in a saucepan and put in the minced meat.
• Add chopped onions and garlic, salt, turmeric, garam masala, chilli powder.
• Bring it to the boil, then turn the heat low and cook for 30 mins.
• Now add besan flour and cook for another 15 mins.
• When meat turns soft and dry, mash and knead it as much as possible.
• Now beat one of the eggs in a bowl, and keep it near yourself.
• Mix a tbsp of milk-curd and a little of the beaten egg in the meat and knead once again.
• Hard-boil the remaining six eggs, cool and peel them.
• To shape the Koftas :
• Now take the well kneaded meat mixture, flatten it on your hand and place one of the hard boiled eggs inside it.
• Wrap the mixture round the egg, using some if needed.
• Shape rest of the koftas in the same way.
• Now using a kadhai, heat ghee to nearly smoking point.
• Dip each kofta in the beaten egg, then fry on medium heat until golden brown both sides.
• Drain well and place in a shallow dish.
• Curry Preparation:
• Take a large fry pan and gently fry in the ghee or chopped onions, ginger and the sweet peppers or the peppers or the herbs for 3 mins.
• Add turmeric, salt, chilli powder, garam masala, then add chopped tomatoes.
• Mix and simmer for a while, then add milk-curd and the hot water.
• Boil this gently for 3-4 mins, then remove from heat.
• Carefully cut each kofta in half, and pour some gravy on it before serving.
• Serve it hot garnished with fried pista, almonds and silver foil.