These delicious kebabs are perfect when served hot with Naan, Raita, and Tomato Salad. Leftover koftas can be coarsely chopped and stuffed into pita bread with Fresh Coriander Relish for a quick snack.
450 g/1 lb lean minced (ground) beef or lamb
2 tbsp ginger pulp
2 tbsp garlic pulp
4 fresh green chillies, finely chopped
1 small onion, finely chopped
1/2 tsp turmeric
1 tsp garam masala
50 g/2 oz/2 cups fresh coriander (cilantro), chopped
4-6 fresh mint leaves, chopped, or 1/2 tsp mint sauce
175 g/6 oz raw potato
Salt, to taste
Vegetable oil, for deep-frying
In a large bowl, combine the first 10 ingredients. Grate the raw potato into the mixture, and season with salt. Knead together to blend well and form a soft dough.
Shape the mixture into golf ball-sized portions and set them aside on a plate to rest for about 25 minutes.
In a karahi or frying pan, heat the oil to medium-high heat and fry the koftas in small batches until they are golden brown in color.
Drain the koftas on paper towels to remove any excess oil.
Serve hot with mint sauce and any sides of your choice.