Liver Kofta Curry

For meatballs:

• 250 grams liver
• 2 Green chillies
• 1 piece Ginger
• 1 small onion
• 2 handfulls Coriander leaves
• a few Mint leaves
• 1 tablespoon Garam masala
• Salt and Chilli powder to taste
• 2 tablespoons besan or gram flour
• Oil or Ghee for deep frying

For curry:

• 1 piece Ginger 8 flakes Garlic
• 125 grams Onions
• 1/2 cup Ghee
• 1 piece Cinnamon stick
• 1 bay leaf
• 4 Cloves
• a few pepperCorns
• 2 large Cardamoms
• 3/4 tsp Turmeric powder
• Salt and Chilli powder to taste
• a little Milk
• 125 grams Tomatoes
• 2 tablespoons sour curd
• a handful of Coriander leaves (chopped)

METHOD:

• Boil the liver and grind it to a paste along with the chillies ginger, onion, coriander and mint leaves.
• Mix in the garam masala, besan, salt and chilli powder and knead to a smooth mixture.
• Form into round balls and deep fry till golden-brown.
• Drain.
• To prepare the curry grind the ginger, garlic and onions to a paste.
• Heat the ghee and fry all the whole spices.
• Now add the onion paste, turmeric, salt and chilli powder and fry, sprinkling a little milk now and then till the ghee floats to the top.
• Add the tomatoes and curd and cook till dry.
• Pour in 2 cups of water, bring to a boil, reduce heat for 10 minutes.
• Finally, toss in the koftas and simmer for another 5 minutes.
• Serve hot, garnished with fresh coriander leaves.