50 grams of Cashewnuts (Kaajoo) 6 Cloves 1 Cinnamon Stick (Dal Cheeni) 6 Cardamom Pods (Choti Ilaichi) ½ tsp. of Turmeric Powder (Pisi Haldi) 3 tsp. White Pepper Powder Salt (to taste) 1 tsp. Garlic Paste (Pisa Lehsan) 2 tsp. Ginger Paste (Pisi Adrak) 125 grams of Cream 3 tsp. Tomato Puree 3 tsp. Onion Paste 150 ml of Milk 3 tbsp. Clarified Butter (Ghee) or Cooking Oil 200 grams of Ground Beef (Keema) or Mutton (minced) 50 grams of Gram Flour (Besan) 4 Eggs (boiled) 1 Onion (finely chopped) 5 Green Chillies (Hari Mirch) (or to taste) (finely chopped) 1 tsp. Fresh Coriander Leaves (Hara Dhania) (chopped) ½ tsp. Ginger Root (Adrak) (grated) A pinch of Asafoetida (Heeng) ½ tsp. Cumin Seeds (Sufaid Zeera) Salt (to taste) Clarified Butter (Ghee) or Cooking Oil (as needed - for deep frying) 1 tbsp. Cream 1 tbsp. Fresh Coriander Leaves (Hara Dhania) (chopped) Mix together all of the ingredients except the eggs and knead dough well with water. Take a small ball sized dough in hand and flatten. Place eggs in the center and shape into a ball. Repeat for remaining dough. Heat clarified butter or oil and deep fry all the dough balls. And set aside. Heat clarified butter or oil in a skillet, and add all of the ingredients except the powdered spices, milk and cream and fry for 5-7 minutes stirring well. Add powdered spices and fry until it leaves oil. Add milk and cream and ½ cup of water and simmer on low heat for about 15 minutes. Add the koftas in gravy and cook for 5 minutes. Finally garnish with cream and chopped coriander.

Serving Suggestions: Serve Hot with Paratha, Nan, or Plain Rice. Yield: 4 Servings Ready In: 45 Minutes Degree of Difficulty: Medium Recipe Category: Main Course Mutton/Beef/Lamb, Ground Beef, and Egg Recipe Ethnic Group: Pakistani

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