Gosht Kofta (Minced Meat)

Methods/steps

Mix egg white; salt; red chilli powder; cinnamon powder; half the ginger and garlic pastes and all of the browned onion paste with the mince. Mix together chopped onions; green chillies; coriander and chopped ginger. Form walnut sized balls of the mince; stuffing a bit of the onion; chilli; coriander and ginger mix in the centre. Keep aside. Make a blend of the grated coconut; poppy and melon seeds in a blender with 30 ml/2 tablespoons water. Heat oil in a flat pan and crackle cloves; cinnamon and cardamoms. Add turmeric; coriander powder; the remaining ginger and garlic pastes; onion paste and the blended seed paste. Stir-cook till the fat surfaces. Add whisked yogurt. Cook for 5 minutes. Add 500 ml/2 cups water and bring to boil. Gently slide in the meat balls (koftas); a few at a time; keeping the gravy boiling. When all the koftas are in; reduce heat and simmer. Turn koftas over and cook till firm and tender. Let gravy thicken. Garnish with coriander leaves and serve with any Indian bread.