Keema Kofta Curry

Ingredients for the Keema Kofta:-

Lamb Keema - 1 pound
Roasted dhaliya - 1/2 Cup
Ginger - 1 inch cut in small pieces
Garlic - 8 Cloves
Coriander Leaves - 10 stems
Green Chilly - 8
Coconut - 2 Tbs
Coriander Powder - 2 Tbs
Turmeric powder - 1 Tsp
Cinnamon - 1 inch
Cloves - 8

Onion - 1 large finely chopped
Coriander Leaves - finely chopped

Salt - 1Tsp

Ingredients for Curry:-

Ginger - 1 inch cut in small pieces
Garlic - 8 Cloves
Green Chilly - 8
Coriander Powder - 2 Tbs
Turmeric powder - 1 Tsp
Coriander Leaves - 10 stems
Onion - 1/4 in large sliced
Cinnamon - 1 inch
Cloves - 8
Salt - 1 Tsp

Coconut - 1/2 cup
Tomato - 2 Large chopped

Onion - 1/2 large sliced

Oil - 4 tbs

Directions:-

Dry powder dhaliya and set aside



Grind the above ingredients for the kofta with little water to smooth paste
Pour it on the washed Keema
Add finely chopped onions and coriander leaves Mix well
Now add Dhaliya powder 1/2 cup- Mix well
then sprinkle 1 Tsp of salt- mix again
Smear some oil on your fingers
Make size of ping pong ball and set in dry plate



Grind the above ingredients for the curry to smooth paste and set aside
Then grind coconut and tomato together and set aside
Heat pan with 1 Tbs oil and fry the 1/2 onion to reddish brown
Then pour the first paste and fry for 2 mins
Then pour the coconut and tomato paste
Let this come to boil in meantime let fry the keema balls
Heat a pan with 2 Tbs of oil
Drop the keema ball
Fry on medium high flame for 5 mins
Flip them and fry them again for 5 mins more
Then drop the keema balls and cook for at least 20 mins
Similarly fry the remaining keema balls and drop in the curry or
Fry each side for 8 mins on medium flame
Could be enjoyed even as a starter accompanied with pudina chatney
The Keema kofta curry can be served with plain rice, ragi ball, or any flavoured rice of your choice.