KEEMA KOFTA CURRY 
Keema kofts acurry is indian preparation of meatballs in a curry base. Prepared with ground or minced mutton the koftas or meatballs are made with eggs, meat, bread along with spices like garam masala, chili powder and cooked in a gravy of tomato puree and cream with more spices. savory and filling, the keema kofta curry can be served with rice or pulao or even rotis.
Ingredients
For the Koftas
Fine mutton mince
: 250 gms
Bread slice
: 1
Egg
: 1
Salt
: 1 tsp
Red chilli powder
: 1 tsp
Garam masala powder
: 1 tsp
For the gravy
Onions
: 200 gms
Garlic
: 6-8 flakes
Ginger
: 1" piece
Tomato puree
: 65 gms
Curd
: 2 tbsp
Garam masala powder
: 1 tsp
Red chilli powder
: 1 tsp
Coriander powder
: 3/4 tsp
Turmeric powder
: 1/4 tsp
Fresh cream (optional)
: 4 tbsp
Oil
: 2 tbsp
Method
- For the Koftas Wash the minced meat thoroughly under water.
- Squeeze our excess water.
- Add salt, red chilli powder and garam masala powder and mix well till sticky.
- Add the soaked bread slice/ lightly beaten egg.
- Mix well.
- Divide the mixture into 12 equal portions.
- Shape into small balls and keep aside.
- For the Gravy Grind the onions, ginger & garlic to a paste.
- Heat oil, in a 1/2 litre shallow dish, on 100% power for 1:00 minute.
- Add the cumin seeds and microwave on 100% power for 30 seconds.
- Add the onion paste and microwave on 100% power for 7:00 minutes, till golden brown.
- Add the tomato puree, curd, salt, red chilli powder, garam masala powder, turmeric powder and 100 ml water.
- Mix and microwave on 100% power for 1:30 minutes.
- Mix in the cream.
- Place the koftas, towards the edges of the dish, pour some gravy on top and microwave on 60% power for 3:00 minutes till firm.
- Allow to stand covered with a foil for 15 minutes.