Featured Recipe of the Week: Makhmalai Koftay

Best for traditional dinners. Photo and recipe by Fati Naz.

Ingredients:

For the koftas:

Mince meat 1/2 kg (grinded in 1/4 cup water in a food processor)
Ginger-garlic paste 1 tbsp
Red chilies (crushed) 1 tsp
Roasted chickpeas 50 grams or roasted gram-flour 4 tbsp
Couscous (Khashkash) 1 tsp
Green cardamom 3
Black cardamom 1
White cumin 1 tbsp
Cloves 5-6
Black peppercorns 1 tsp
Salt 1/2 tsp
Nutmeg (jaifal) 1/4 piece
Mace (javetri) 2 leaves
Green coriander 2 tbsp
Fired onions 3 tbsp
Raw papaya (grinded with it's peel) 1 tbsp
Green coriander 1 tbsp

For curry:

Tomatoes 4-5 meduim chopped
Garlic, chopped 1 tsp
Chilli powder 1 tbsp
Salt 1 tsp
Green chilies 4
Coriander for garnish
All spice food ½ tsp

Method:

To make the meatballs (koftay) grind all the spices and mix in the minced meat. Then add raw papaya paste, fried onions and green coriander. Mix well and make into koftas. Do not let the mixture sit. Make the koftas instantly. This will make around 15-18 large koftas.

Heat half cup oil and shallow fry the koftas (preferably in a non-stick pan), one minute each side and keep aside.

Take a big pot (in which all the koftas would fit in a single layer) and using the same oil in which you fried the koftas (approx 1/4th cup) add the sliced tomatoes and cook them for 7-10 minutes or till soft. Now add garlic, chilli powder, salt, green chillies and cook for another 5-7 minutes. Now add the koftas and let it cook on a low flame for about 5-10 minutes. Do not stir after you've added the koftas. Garnish with coriander, all spice powder (garam masala) and green chillies.