Kofta Curry (Indian meatballs in gravy)

Ingredients:

For the meatballs:
Finely minced mutton - 20 oz. (500 grams)
Onion - 1 (finely chopped)
Green chillies - 1 or 2 (seeded and chopped)
Fresh coriander or mint - 2 tbsps
Garlic - 1 or 2 cloves (crushed)
Salt - 1/2 tsp
Garam Masala - 1 tsp
Chilli powder - 1 tsp
Flour - for dusting
Oil - for frying

For the gravy:
Butter - 1.2 oz. (30 grams)
Onion - 1 large (finely chopped)
Turmeric -1/2 tsp
Salt - 1/4 tsp
Garam Masala - 2tsps
Chilli powder -1/4 tsp
Tomatoes - 2 large (peeled and chopped)
Lemon Juice -1 tbsp
Water - 1/2 cup

Preparation:

For the meatballs:
1. Mix the minced meat with the onion, chillies, coriander or mint, garlic, salt, garam masala and
chilli powder.
2. Knead mixture until stiff and smooth.
3. Roll into walnut-sized balls and dust lightly with flour.
4. Heat oil in a thick bottomed pan and shallow fry meatballs until golden brown on all sides.
5. Drain on paper towel or napkins.

For the gravy:
1. Heat butter in a heavy saucepan and fry onion and ginger until softened.
2. Add turmeric, salt, garam masala and chilli powder and stir for a minute or two, then add the
tomatoes.
3. Cook for a few minutes, stirring constantly, then stir in the lemon juice and water.

To combine meatballs and gravy:
1. Add meatballs to the gravy and stir to coat with this gravy.
2. Cover and simmer for 15-20 minutes or until the gravy is thick.
3. Serve with steamed rice and mint and coriander chutney (sauce).

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