Lamb Koffata Curry

Lamb Koffata Curry:

Lamb kofta curry royal today is a simple but delicious recipe of lamb.

For Koffata-

Lamb Kima -900g
Ginger Bata -1 / 2 table spoons
Garlic-1/2 tablespoons of garlic
Egg-1
Sausage Powder - 4 tablespoons
Dhanepata Kuchi-2 table spoons
Like the non-flavors

For Kari-

Onion -1 (bata)
CRAZANANA-1
Garlic paste - 3/4 table spoons
Ginger-basa-3/4 table spoons
1 teaspoon of cumin powder
Yellow powdered -1 teaspoon
Pepper powder -1 / 2 teaspoons
Hot spices powder -1 / 2 tablespoons
Coriander powder -1.1 / 2 tablespoons
Kasuri fenugreek -1.1 / 2 table spoons
Kazu Bata-3/4 cup
Cubic cream-1 cup
Cooking oil -1.1 / 2 tablespoons
Water-100 ml
Like the non-flavors

Koffata

Mix all the ingredients together. Take this mixture out of a little bit and make a small ball or a kofta in a long way. Put the coating on the baking sheet and keep it framed for 1 hour. Kofata can be soaked in oil or can also give it to the curry.

Curry

Heat the oil in the cauldron, add the onion bowl, garlic paste and ginger paste to the water till it is dragged. Keep stirring continuously in medium heat and do not get soaked in the pan. Sprinkle brown powder, salt, turmeric powder, pepper powder and coriander powder. Tomato puree mixed with a little stirring. Stay tired until it's thick. When the dough is cooked, add Caju Bata and Cream and cook it for 5 minutes and mix it well with hot spices and kosari methi and give it with water. Reduce the flame and cook for 15 to 20 minutes.

Lamb kofta curry can eat hot rice or bread with anything.