1/2 lb ground lamb
1 medium size potato (boiled, peeled, mashed)
1/2 teaspoon fennel seeds (coarsely crushed)
1 teaspoon coriander seeds (coarsely crushed)
1/4 cup onion (finely chopped)
1 teaspoon ginger garlic paste
1 1/2 tablespoon whole coriander seeds
1 cinnamon stick
3-4 whole green cardamom
2-3 whole black cardamom
1 dry bay leaf
1/2 teaspoon cumin seeds
2 tablespoon cashews
1 tablespoon pumpkin seeds
1/2 cup milk
1 1/2 cup onion (chopped)
3 cloves garlic
1 inch ginger
2-3 thai green chili
1 teaspoon turmeric
1 teaspoon sugar
1 teaspoon garam masala
1 teaspoon Kashmiri Lal Mirch (for color mainly)
1/2 cup heavy cream (I usually substitute it with 2 tablespoon cream cheese. It works surprisingly well)
3-4 tablespoon cooking oil
Pre heat the oven to 375deg. F.
Mix all the ingredients of kofta well together. About a tablespoon each in size roll it into balls.
Line on an oiled baking sheet. Place in the oven. Cook for 15-20 minutes.
Traditionally the koftas are deep fried in oil. Can then either be served with a dip as an appetizer or dipped in a rich curry.
While the koftas are baking coarsely grind the first seven spices either using a mortar pestle or in your spice grinder. Set aside.
Soak cashews and pumpkin seeds in milk until they are soft enough to be turned to paste. Atleast 1 hr. Blend into a smooth paste. Set aside.
Grind onion, ginger, garlic and green chili together into a paste. Set aside.
Heat oil in a thick bottom pan. Add ground spices. As they sputter add the prepared onion paste. Stir well.
Cook on medium heat until all the liquid is evaporated and the paste turns light golden. 8-10 minutes.
Add salt, sugar and turmeric. Mix well.
Reduce the heat to medium low. Add garam masala and Kashmiri Lal Mirch.
Stir in cashew and pumpkin seeds paste. Stir well. Cook for a minute.
Add heavy cream. Mix well. At this point you can add upto 1 1/2 cups of water depending how thick you want the curry to be.
On a medium heat bring the curry to a boil.
Transfer the koftas to the curry. Stir to cover in sauce. Reduce the heat to low. Simmer for 3-5 minutes for the koftas to adsorb some goodness of the curry.
Turn off heat. Serve with choice of hot naan or rice.