Follow these steps for perfect results
boiled sun dried leaves
boiled
lamb balls
boiled and deep fried
sliced onion
sliced small
garlic
chopped
green cardamom
black cardamom
kasturi methi
deggi mirch
saunf powder
coriander powder
turmeric powder
salt
to taste
mustard oil
desi ghee
Boil the sun-dried leaves.
Boil and deep-fry the lamb balls.
Slice the onion into small pieces.
Chop the garlic.
Heat mustard oil in a pot.
Add sliced onions and chopped garlic and saute.
Add green and black cardamom to the pot.
Add the boiled sun-dried leaves and fried lamb balls.
Incorporate kasturi methi, deggi mirch, saunf powder, coriander powder, turmeric powder, and salt.
Simmer until the kofte are heated through and the flavors meld.
Finish with desi ghee.
Expert advice for the best results
Adjust the spice level to your preference.
Ensure the kofta are cooked through before serving.
Everything you need to know before you start
20 mins
Kofta can be prepared a day in advance.
Serve hot in a bowl, garnished with fresh coriander.
Serve with rice or naan bread.
Serve with a side of raita.
Pinot Noir complements the spices well.
Discover the story behind this recipe
A traditional Kashmiri dish often made for special occasions.
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