How to make Garam Masala
- Lamb mince (keema), without fat, finely ground 500 gm
- Red chilli powder 1½ tsp / 7½ gm
- Ginger powder (saunth) 1 tsp / 5 gm
- Aniseed (saunf) powder 3 tsp / 15 gm
- Asafoetida (hing) 2 pinches
- Yoghurt (dahi) 3 tbsp / 45 gm
- Oil (for mince) 2 tbsp / 30 gm
- Black cardamom (bari elaichi) seeds; crushed, skins kept aside 3
- Whole Bengal gram (bhuna channa), roasted, powdered, (optional) 2 tbsp / 30 gm
- Salt to taste
- Oil 4 tbsp / 60 ml
- Water 1 cup / 200 ml
- Garam masala ½ tsp / 3 gm
- Cloves (laung) 4
- Bayleaves (tej patta) 2
- Take the minced meat in a bowl, add red chilli powder, ginger powder (¼ tsp), aniseed powder (1 tsp), asafoetida (1 pinch), yoghurt (1 tbsp), oil (2 tbsp), black cardamom seeds, whole Bengal gram powder and half of the salt.
- Knead well with your hand till the spices are well blended and the mixture starts to grease your hands.
- Make 15 equal portions of the mixture. On a flat greased surface, roll each portion gently into a 3” long sausage or kofta. Put aside.
- Heat the oil in a deep pan. Mix together the red chilli powder and yoghurt. Add to the oil, stirring briskly. When the oil separates, add the water and stir again.
- Add the remaining ginger powder, aniseed powder and garam masala powder, remaining asafoetida, cloves, bayleaves, black cardamom skins and the remaining salt into the pan. Cook till the gravy comes to a boil.
- Carefully slide in the koftas, one at a time, and cook on a high flame till the gravy starts to thicken. Lower the flame and cook, stirring gently till the oil separates.
- Serve hot. This recipe is best served with rice.