Kashmiri meat kofta

Group 1
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground garam masala
- 1 teaspoon chili powder
Group 2
- 2 lb ground meat
Group 3
- 2-3 tblspoons butter
- 1 large onion, chopped
- 4 garlic cloves, crushed
- 2 teaspoons fresh ginger root, grated
Group 4
- 2/3 cup yogurt
- 1 ½ cups warm water

- combine group 1 ingredients and then mix well with ground meat
- using a teaspoon spoon, or your hands, form meat balls (the size of golf balls or smaller/ you may want to flour your palms), set aside

- sauté group 3 ingredients for 4-5 minutes, stirring
- gradually add yogurt and then water, stirring
- bring to a boil and simmer for about 5 minutes, stirring occasionally
- add meat balls, simmer over medium to low for about 20 minutes
- if sauce has not thickened, cook for a few more minutes

you may garnish with yogurt