Lamb / Mutton Kofta balls in gravy

There are so many ways to make koftas and that too many ways to make lamb or mutton koftas. This method is how my Mom make it. Maybe not exactly how she makes it, but some what the same way she make it!

This method involves cooking the lamb completely and then making the kofta balls.
This way gives the balls a fine crumbly texture instead of the meaty texture when the balls are made from raw meat.
I make it either way, just depending on how my mood is!

I once made these balls with left over lamb kabobs, which didn't come out that great! Forgot to add binding ingredient to the kabobs, was the big mistake.
But that same meat did turn out beautiful kabobs, because my work was already cut out since the lamb was already cooked. I just had to process it to make it fine and add the rest of the ingredients in it to make the koftas.

There are few things to remember while making the koftas is --
- Do add enough bread crumbs to hold the koftas together. An egg can also be added instead.
- The oil should be hot, so that the koftas brown quickly. The lamb is already cooked, so you shouldn't worry about it not cooking. Just don't burn them!
If the oil is not hot enough, there is a chance that the koftas will break up in the oil and then you will have big messy oil. :))

Ingredients: for gravy

3 bay leaves
3 onions, chopped
3 tomatoes, chopped
3/4 cup yogurt
1 cup ground masala paste
chopped coriander leaves
1 tsp chilli powder
1/2 tsp turmeric
1 tsp coriander powder
1 tsp jeera powder
salt to taste
water as required
Lemon juice as required
chopped coriander leaves

Masala to be ground to paste:

2 tbsp channa daal
1 tbsp gus gus, white poppy seeds
2 tbsp coconut powder
2 tbsp ginger garlic paste
4-5 cloves
2 1inch pieces of Cinnamon sticks
4 elaichi or cardamom pods
1 tbsp coriander seeds
2 dry red chillies

Oil for deep frying and 1-2 tbsp of oil for cooking lamb

For lamb marination:

1 lb ground lamb or mutton
1/2 tsp coriander powder
1/2 tsp jeera powder
1/2 cup yogurt
1/2 tsp chilli powder
some salt or to taste
1 tbsp lemon juice
2-3 chopped green chillies
chopped coriander leaves and mint leaves

For making kofta balls : (to be dry roast, ground to powder and added to cooked lamb)

3 tbsp channa daal
1 tbsp urad daal
1 tbsp coriander seeds
3 dry red chillies
5 tbsp bread crumbs


Method:

Marinate the lamb with the lamb marination ingredients for about 1/2 hour. Mix lightly, do not over mix over the meat will become tough!

Cook lamb with 1-2 tbsp oil in a open pan, by breaking down the lamb as much as possible. After cooking to almost dry, remove from heat and keep aside to cool.
Dry roast and grind the chana daal, urad daal, coriander seeds, red chillies and bread crumbs together.
Add to the cooled cooked lamb.
Make into balls (add less water if required to make balls) and deep fry in oil.
The oil should be hot, so that the balls will not break down in oil. Since the lamb is already cooked, they only need to brown.
Remove onto a paper napkin when brown.

Make the Masala paste with the ingredients above required under masala required to ground to paste and keep aside.

Heat about 2 tbsp of oil in an open pan. Add the bay leaves.
Saute Onion till translucent. Add and saute tomatoes till soft.
Add the ground masala paste and saute for 2 minutes.
Add the yogurt along with chilli powder, turmeric, coriander and cumin powder. Saute for 5 minutes. Add Salt.
Add water if it gets to thick. Add just enough to bring it to a gravy like consistency.
Let it cook till the gravy is nice and not too thick. Add lemon juice as required.
Add chopped coriander leaves.
Add the koftas to the gravy. You can add it before removing from heat. This way the koftas will absorb some of the gravy.
Serve hot with rice, biryani or naan or chapathis.
Enjoy!!!