Meat fritters\ kofta Curry

This my brother's favorite dish. In this dish koftas (meat fritters) are prepared and a curry is made like a gravy and then served.Take the curry in a serving bowl and put some bolls on top. Then pour 2tsp of curry again on the bolls and serve it. This one is my favorite dish.This curry is mainly served with Nan bread (Nan ki roti), rice, chapatti, normal bread.

Ingredients for mutton fritters:

Mutton boneless ½ kg.
Chopped green chilies 5-6

Chana dal boiled 1 cup
salt to taste

Red chili powder 1 tsp.                                             
ginger-garlic paste 1 tsp.

Turmeric powder ½ tsp.

Garam masala same as other dishes.

Mint leaves 1full cup.

Coriander 1 full cup.

Oil frying deep frying

Preparation of mutton fritters:

• Add all the above ingredients and 
• blend in a blender to make a thick paste.
• Put a drop of oil on your palm, 
• take a little of the mutton paste and make it into a boll.
• Make bolls from all of the mutton paste in the same way.
• steam these balls using water.
• Now heat oil in a pan
• Deep fry all the bolls (5 at a time).
• Keep these aside for a while.
• These balls are called as kofta’s in India
• After frying serve some kofta's with the the curry and 
• some without the curry.   

Ingredients for the curry:
onions 1 cup

Coconut dried chopped ½ cup

Poppy seeds (khaskhas) 4 tsp.

Red chili powder 2 tsp.

Turmeric powder ¼ tsp.

Salt to taste

Ginger-garlic paste ½ tsp.

Mint leafs chopped ½ cup

Coriander ½ cup

Green chilies 4

Oil ½ cup

Water for gravy

Garam masala powder same as other dishes.

Fresh lemon juice 2 tsp.

Preparation of curry:

• Fry coconut and poppy seeds separately in a pan without oil, make a fine paste by adding water.
• In the same pan fry onions using few drops of oil and make a paste.
• Now heat rest of the oil and fry 2 tsp. of sliced onion till golden color.
• Add ginger-garlic paste fry for a few sec.
• Add both the pastes .
• Fry these for 1 min.
• Add red chili powder, salt, turmeric powder, mint leaves and water.
• Cook for 5 min. on slow flame.
• When the gravy is cooked and is thickened add garam masala powder, coriander and green chilies.
• Just before you turn off the flame add lemon juice.