Koftay By Chef Fauzia

1 ¼ pounds of Lean Ground Beef (Keema)
½ cup of Dry Lentils (Dal)
2 large Onions (thinly sliced)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste)
½ tsp. of Black Peppers (Pisi Kaali Mirch) (freshly ground)
½ tsp. of Cloves (Loung)
1 tsp. of Ground Cumin (Pisa Zeera)
1 tsp. of Cardamoms Pods (Choti Ilaichi)
1 ½ tsp. Crushed Red Pepper Flakes (or to taste)
1 tsp. of Coriander Seeds (Saabut Dhania) (crushed)
Salt (to taste)
1 tsp. of Ginger Paste (Pisi Adrak)
1 tsp. of Garlic Paste (Pisa Lehsan)
1 cup of Plain Yogurt
2 ½ cups of Water
1 tbsp. of Cooking Oil

METHOD:

In a medium bowl, mix together lean ground beef, onions, red chili powder, black pepper powder, cloves, cumin, and cardamoms. Shape the mixture into approximately six (2") meatballs.

In a heavy saucepan or pot over medium heat, cook and stir the remaining onion in the cooking oil until they are tender.

Mix in the plain yogurt, lentils, ginger paste, garlic paste, coriander seeds, water, red peppers, and salt.

Place the meatballs into the mixture. Reduce the heat to low and cook for 30 minutes, or until meatballs are evenly browned and lentils are tender.