Boneless mutton from the leg of lamb - 1 kg
Meat fat – 250 g
Saffron soaked in a cup of water - 1 tsp
Red chili powder - 1 tsp
Ginger powder - 1 tsp
Cardamom (brown) - 4 pieces
Fennel powder - 3 tsp
Bay leaves - 2
Cloves - 3 pcs
Cinnamon stick - 2 pieces
Asafoetida - 1 tsp
Mustard oil - 1 cup
Salt to taste
Method:
1.Pound boneless meat on a smooth stone with a wooden mallet and add the meat fat while pounding.
2. Make sure the pulp is mixed well to make the round balls.
Add brown cardamom powder, a little salt and 1 tsp ginger powder.
3. After mixing well make round balls about 3 inches diameter.
4. Heat oil in a large vessel add salt, asafoetida and a glass of water and red chili powder (kashmiri).
5. Keep on stirring until it leaves the rogan.
6. Add about 1.5 liter water and the rest of the spices and bring to a boil.
7. While the gravy is boiling add meat balls slowly and gently boil for an hour until the liquid evaporates and the koftas are very
