Ø 500 gms minced meat
Ø 8 eggs
Ø 1 cups channa dal (besan form)
Ø 6 onions chopped
Ø 6 cloves of garlic
Ø 1” long piece of ginger chopped
Ø 2 tomatoes
Ø 1” cinnamon stick
Ø 4 cardamoms
Ø 4 cloves
Ø 2 bay leaves
Ø 1 tsp turmeric
Ø 1 tsp coriander pwd
Ø 1 tsp mustard pwd
Ø 1 tsp khuskhus (poppy seeds)
Ø 2 tblsp dry coconut
Ø ½ tsp red chilli pwd
Ø 2 cups ghee
Ø Salt to taste
Cook the minced meat, channa dal, one chopped onion, and little of chopped garlic ginger cinnamon stick, cloves, cardamom, bay leaves all together over medium flame until all the moisture of the meat is dry. Now peel the cardamom stick bay leaves. Grind the mixture to a soft consistency and knead this mixture thoroughly with a well beaten egg. Boil the rest of the eggs hard. Now roll meat dough around the eggs in such a way as to leave no portion of the egg visible. Deep fry these in hot fat until they attain a dark brown colour. Now fry the remaining onions in another pan and adding garlic and ginger, fry these together for three minutes. Grind the other ingredients to a fine paste and add them to it. Fry the whole lot for about five minutes until they turn golden brown. Add a little of water, about two cups and then boil the gravy for half an hour. Gradually put in the koftas in the gravy add simmer these for ten minutes on low flame. Garnish them with coriander leaves and serve hot with rice or chapattis.
