Kashmiri Kofta - cooking recipe

Ingredients

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

Preparation

Mix and keep aside the salt, chili powder, ginger powder, corriander powder, yoghurt, cumin seeds, garam masala, mustard oil and ginger.
Combine in a bowl the minced meat and all the mixed ingredients well.
Add khoya and gram flour.
Knead well.
Heat ghee in a large heavy bottom pan.
Add asafoeida, cloves and cardamoms.
Add yoghurt and 1/2 cup of water and salt.
Reduce heat and allow it to simmer.
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.
Roll the dough with your palm over a metal plate.
Slip each kofta carefully into the pan.
Do not let any kofta stick to the bottom of the pan.
Add 2 tbsps. more water if the koftas start sticking to the pan.
Cook till koftas change colour.
Add 2 1/2 cups of water, kewda essence and saffron.
Cover and cook for 40 minutes.
When the gravy thickens remove them from the fire.
Sprinkle corriander leaves.