Kashmiri Kofta

• 1/2 kg mincemeat
• 2 teaspoons salt
• 1 teaspoon kashmiri chili powder
• 1/2 teaspoon dry ginger powder
• 1 teaspoon coriander powder
• 3 tablespoons plain yogurt
• 1 teaspoon cumin seed
• 1 teaspoon garam masala
• 2 tablespoons mustard oil
• 1 inch ginger, ground
• 2 tablespoons fresh coriander leaves, finely chopped
• 100 g khoya (dried milk)
• 4 tablespoons gram flour
• 2 1/2 cups plain yogurt (575ml)
• 4 tablespoons melted ghee or 4 tablespoons melted oil
• 4 cloves
• 4 large cardamoms
• 1 teaspoon salt
• 1 pinch asafoetida powder
• 2 tablespoons milk
• 4 pieces saffron, pounded and soaked in the milk
• 1 teaspoon kewda essence

1. Mix and keep aside the salt, chili powder, ginger powder, corriander powder, yoghurt, cumin seeds, garam masala, mustard oil and ginger.
2. Combine in a bowl the minced meat and all the mixed ingredients well.
3. Add khoya and gram flour.
4. Knead well.
5. Heat ghee in a large heavy bottom pan.
6. Add asafoeida, cloves and cardamoms.
7. Add yoghurt and 1/2 cup of water and salt.
8. Reduce heat and allow it to simmer.
9. Take a tablespoon of the mincemeat mixture and roll it into 2-3 innch (5 cms-7.5 cms) long and 3/4-inch thick.
10. Roll the dough with your palm over a metal plate.
11. Slip each kofta carefully into the pan.
12. Do not let any kofta stick to the bottom of the pan.
13. Add 2 tbsps. more water if the koftas start sticking to the pan.
14. Cook till koftas change colour.
15. Add 2 1/2 cups of water, kewda essence and saffron.
16. Cover and cook for 40 minutes.
17. When the gravy thickens remove them from the fire.
18. Sprinkle corriander leaves.

mincemeat, salt, kashmiri chili powder, ginger powder, coriander powder, plain yogurt, cumin, garam masala, mustard oil, ginger, fresh coriander leaves, milk, gram flour, plain yogurt, ghee, cloves, cardamoms, salt, asafoetida powder, milk, saffron

Taken from www.food.com/recipe/kashmiri-kofta-8946 (may not work)