Name: Nargisi Kofta Curry
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 500 g Mutton Keema (Finely minced and preferably with some fat); 5 pcs Eggs (4 for boiling, 1 for binding the mince); 3 large Onion (1 finely chopped for kofta, 2 pureed for gravy); 3 medium Tomato (Pureed for gravy); 2 tbsp Ginger Garlic Paste (1 tbsp for kofta, 1 tbsp for gravy); 2 pcs Green Chilli (Finely chopped); 2 tbsp Besan (Chickpea flour, lightly dry roasted); 3 tbsp Coriander Leaves (Finely chopped, divided for kofta and garnish); 2 tsp Garam Masala (1 tsp for kofta, 1 tsp for gravy); 1 tsp Red Chilli Powder (For the kofta mixture); 0.75 tsp Turmeric Powder (0.25 tsp for kofta, 0.5 tsp for gravy); 2.25 tsp Salt (1 tsp for kofta, 1.25 tsp for gravy, or to taste); 2 cup Vegetable Oil (For deep frying the koftas); 3 tbsp Ghee (For making the gravy); 1 pc Bay Leaf; 1 inch Cinnamon Stick; 3 pcs Green Cardamom (Slightly crushed); 4 pcs Cloves; 12 pcs Cashew Nuts (Soaked in warm water for 15 mins, then ground to a fine paste); 0.5 cup Curd (Full-fat, whisked until smooth); 2 tsp Coriander Powder; 1.5 tsp Kashmiri Red Chilli Powder (For color and mild heat); 1 tbsp Kasuri Methi (Dried fenugreek leaves); 1.5 cup Water (Warm); 2 tbsp Fresh Cream (For garnish)