Kashmiri Koftas

For keema mixture
200 gm finely ground mutton keema
3-4 tsp corriander leaves - chopped
1/2 tsp dry ginger powder
1/4 tsp garam masala powder
1/2 tsp saunf powder
2 tsp oil

For the kofta curry
5 tbs mustard oil
1/4 tsp sabut jeera
3 tsp saunt paste
1 tsp ginger-garlic paste
6-7 tbsp curd
1-2 tbsp tomato puree
1 tsp saunf powder
1/4 tsp garam masala powder
2-3 whole green cardamoms
1 tsp red chilli powder
1/4 tsp jeera powder
1/2 tsp dhania powder
1/4 tsp haldi powder
salt - to taste
2-3 tsp coriander leaves - chopped
1/2 bowl water

Method:For the keema mixture
Add all the ingredients for the keema mixture while grinding the mutton
or mix the ingredients with keema after it is ground.

Make long kofta pieces from the keema and keep aside.

For kofta curry
Heat oil in a vessel and add jeera to it. Stir well.

Reduce the fire and add ginger-garlic paste and curd. 

Continue to stir till the curd starts boiling.

Mix in the tomato puree. 

Add all the powdered masalas, cardamoms and salt.

Stir well and add the coriander leaves. 

Add water and let it boil. 
Mix in the kofta pieces.

Cover and cook for about 20-30 minutes.

Serve hot with rice.

Courtesy: Aruna Sharma