Ingredients:

For the Koftas (Lamb Meatballs):

• Ground lamb – 1 lb (450g)

• Fried onions – ½ cup (crushed)

• Ginger-garlic paste – 1 tbsp

• Green chili – 1 (finely chopped)

• Garam masala – 1 tsp

• Cardamom powder – ½ tsp

• Roasted gram flour (besan) – 2 tbsp

• Salt – to taste

• Fresh cilantro – 2 tbsp (chopped)

• Ghee – for light pan-searing

For the Curry Base:

• Ghee or oil – 2 tbsp

• Onion – 1 large (finely chopped)

• Tomato – 2 medium (pureed)

• Ginger-garlic paste – 1 tbsp

• Red chili powder – 1 tsp

• Coriander powder – 2 tsp

• Turmeric – ½ tsp

• Cashew paste – 3 tbsp

• Heavy cream – ½ cup

• Saffron – a few strands soaked in 2 tbsp warm milk

• Salt – to taste

• Water – as needed

• Fresh coriander – for garnish

Method:

1. Prepare the Koftas:

   • In a bowl, mix all the kofta ingredients (except ghee).

   • Form into small round meatballs (about 1.5 inches).

   • Heat a bit of ghee in the Platinum Jumbo Skillet.

   • Lightly brown the koftas on all sides (do not fully cook), then remove and set aside.

2. Prepare the Nawabi Curry:

   • In the same skillet, add 2 tbsp ghee. Sauté onions until golden brown.

   • Add ginger-garlic paste and cook until the raw aroma fades.

   • Stir in chili powder, turmeric, coriander powder, and cook for 30 seconds.

   • Add tomato puree and cook until the oil separates.

   • Mix in the cashew paste and cook on low for 2–3 minutes.

   • Add cream, saffron milk, and salt. Stir gently.

   • Add about 1 cup of warm water for a silky gravy consistency.

3. Finish with the Dome Cover:

   • Gently place the partially cooked koftas into the curry.

   • Cover with the Platinum Dome Cover and simmer on low for 12–15 minutes.

   • The dome lid traps moisture and allows gentle steaming, resulting in soft, tender koftas.

4. Garnish and Serve:

   • Sprinkle with chopped coriander and a few drops of saffron milk.

   • Serve hot with naan, parathas, or aromatic basmati rice.