This post is an embellishment I made from the original recipe I found on khanapakana.com. Actually almonds and pistachios are quite expensive and they wanted you to stuff this inside of the kofta and I am not going to do that.
I used 1 lb or 1 kilo of keema (mince or ground meat) which I took a sieve and rinsed off the meat. It is because they do not wash before they grind it. Any type of keema can be used, chicken, beef, lamb, veal or turkey. After rinsing I let it drain and got out the masala for making the kofta.
I took the keema, I decided on ground beef for this recipe and added 1 pinch each of pink salt, cilantro, corn starch, red chili powder and garam masala in the keema.
I added to my mortar and pestle and added 1 pinch each of shredded coconut, cumin seeds, sesame seeds, poppy seeds and ground them up and added it to the keema. I added to my mortar and pestle 1/2 of a small onion chopped in tiny pieces, 1 green chilli chopped in to tiny pieces and ground them up and added it to the keema.
I washed and peeled 1 small slice of ginger and added it to my mortar and pestle with 2 cloves of garlic that I crushed with a knife and peeled and ground it and added it to the keema. I added 1 handful of besan (chickpea flour) for a binder.
I added 6 almonds and 6 pistachios and ground them in my mortar and pestle added it to the keema and mixed everything together. Now it is time to make the curry and start forming kofta (meatballs).
I took out some yogurt and added 3 tbs of plain yogurt to a bowl and beat it up and mixed 1 pinch of corn starch and 1/4 cup of water and mixed some more and set it aside.
I added 1 cooking spoon of olive oil to the pot and turned the burner to low. I used the remaining part of the onion and caramelized it. I added 1 pinch each in mortar and pestle of cumin and coriander seeds and ground them and added them to the pot with the onions. I added two more cloves of garlic and a small slice of ginger that has been washed and peeled to my mortar and pestle and ground them and added them to the pot and stirred.
I added 1 pinch each of red chili powder, garam masla and pink salt. I added 3 dashes of maggi or knorr aroma. I added one tomato that I have chopped finely and added it to the pot and cooked it until it was a complete mush. Then I added the yogurt mixture and added it to curry base and stirred for 1 minute.
I started forming the kofta (meatballs) and dropping them in the yogurt curry until there was no more ground meat mixture left. I covered the pot and let it cook keeping it on low for 30 to 35 minutes.
At this point it is ready to be eaten with naan and enjoyed.
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