KOFTAY - Minced beef balls

Koftay -    کوفتا


Dry fry:
       2 TABLESPOON WHOLE CORIANDER SEEDS to harden and release aroma; grind to powder; do same with
       1 TEASPOON WHITE WHOLE CUMIN
add above powders to
       1 KILO MINCE BEEF also adding:
       1 TEASPOON GARAM MASALA (Ammi's)
       1 TEASPOON GARLIC PASTE
       1 TEASPOON GINGER PASTE
       2 TEASPOON RED CHILI POWDER
       SALT not too much as more will be added later; also add a little finely cut (not too much)
       GREEN CHILI
       FRESH CORIANDER
       FRESH DILL after mixing it all in nicely make kofta balls (golf balls size) with wet hands in boiled water; when done making kofta balls then fry them in 
       MUSTARD OIL just to harden them a little (not to cook them) and quickly remove and set aside. This is done so that the balls do not fall apart when cooked.

Fry separately:
       2 MEDIUM ONIONS chopped
in    2 TABLESPOONS MUSTARD OIL after mustard odor has gone; fry onions till reddish brown now add:
       2 TABLESPOONS CORIANDER POWDER
       1 TABLESPOON RED CHILI POWDER
       1 TEASPOON GARLIC PASTE
       1 TEASPOON GINGER PASTE
       1 LEVEL TEASPOON TURMERIC
       SALT TO TASTE
fry for 3-4 minutes adding a little 
       WATER when dry then add enough water to submerge kofta balls entirely and a little more; now gently submerge koftas in the pot. The tough part is when the water evaporates: continue reducing while gently stirring with large thin cooking spoon (kafgeer) and sprinkle previously boiled water on koftas to keep them moist, when aroma arises then add boiled water for desired gravy amount and cook till satisfied. Garnish with finely chopped coriander and green chili.