Preparation:
TO the lamb mince, add chile powder, ginger, cheese, coriander leaves, green chiles, shahjeera, garam masala powder and salt. Mix well, divide and roll into lemon sized balls.
To prepare the gravy:
Heat oil in a pan and add tomato puree. Sauté over medium heat for five minutes. Remove the pan from heat and add curd, chile powder and salt to taste. Reheat and cook for five minutes. Add minced balls and cook until the minced is done and the gravy reaches sauce like consistency. Serve hot. |
