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Ingredients
For the koftas:,500 gms boneless lamb leg (double minced),
5 gms kashmiri mirch,
Few drops hing (soaked in water),
5 Garam masala,
5 gms saunf powder,
5 gms saunth powder,
5 gms dhaniya powder,
20 gms yogurt,
15 ml mustard oil (pre-smoked),
to taste salt,
For the tadka:,
75 ml mustard oil,
Few drops hing (soaked in water),
2-3 small elaichi,
1 large elaichi,
2 gms jeera,
1 Star anise,
3 gms red chili powder,
175 ml water,
Instructions
1.Mix all the ingredients of the koftas in the lamb mince, knead well and leave aside for 45 minutes.
2.Heat mustard oil in a heavy bottom flat pan, until it smokes and cool it down slightly.
3.Add all the spices, saute for a minute add water and let it cook on a low flame.
4.Shape the koftas with hand, slightly cylindrical in shape and slide them in the tadka.
5.Cook the koftas and rotate the pan to turn them, avoid usage of any slicers.
6.Turn off the heat and cover the pan for 5 minutes.
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