Difficulty: Medium

Ingredients

• ½ kg lean beef or mutton mince
• 100g raw papaya, ground
• salt, to taste
• 2 inch piece of ginger, peeled and ground
• 4 medium onions
• ½ tsp red chile powder
• 1½ tsp coriander powder (dhania powder)
• ½ tsp cumin (zeera) powder
• 2 tsp poppy seeds (posta)
• 3 tbsp gram flour
• 3 medium thai green chile (hari mirch)
• 50g green coriander (dhania ki patti)
• 1 lemon, juiced
• ½ cup mustard oil (sarson ka tel)

Garam Masala

• 1 cinnamon stick
• 4 cardamom pods (elaichi)
• 1 large black cardamom pod (badi elaichi)
• 6 black peppercorns (kali mirch)
• 4 cloves (laung)

Directions

Wash the minced meat and drain well. Grind the raw papaya with skin and mix in well with the drained mince. Add salt as per taste. Refrigerate for two hours.

Slice two onions and brown them. Keep aside.

Now prepare the spices. Dry roast the coriander and cumin seed powder together and dry roast the poppy seeds separately. Peel the cardamom and dry roast with cinnamon, peppercorns, cloves. Now finely grind the above along with poppy seeds. Dry roast the gram flour.

Now mix the spices, ginger and onion into the mince. Chop the green coriander and chiles. Mix in. Shape into medium kofta size balls.

Choose wide haandi with a heavy base. Pour in oil and slice two onions. Brown them. Reduce the flame to simmer and carefully place the meatballs one next to the other. Do not use a lid.

Once a crust has formed use a spatula to change sides. Continue to turn sides with patience till golden brown.

Tips

These koftas go well with Rumaali roti and puri