Step 1: Prepare Kofta Base (Onions, Ginger, Garlic, Green Chilies)

Cut 1 large onion into pieces. Add garlic, ginger, and green chilies to a chopper. Add the cut onions to the chopper and chop them finely. Transfer the chopped mixture to a strainer and press firmly with a spoon to extract all the water. Reserve this water for later use in the gravy.

Step 2: Prepare Kofta Meat Mixture

Place 500g boneless beef (or mutton/minced meat) into the chopper and chop until it's finely minced. Add the strained chopped onion, garlic, ginger, and green chili mixture to the minced beef. Add 1/2 tbsp salt, 1/2 tbsp red chili powder, 1 tbsp coriander powder, 1 tbsp cumin powder, 1 tbsp garam masala powder, and 1 tsp turmeric powder. Grind 2 tbsp of roasted chickpeas into a fine powder and add it to the meat mixture. Grind all ingredients together until well combined and smooth. Transfer the kofta mixture to a bowl.

Step 3: Form and Fry Koftas

Form the kofta mixture into small, round balls (approximately 24 koftas). Heat cooking oil in a pan over medium heat. Once the oil is warm, carefully place the koftas into the pan. Fry the koftas on medium heat, turning them occasionally, until they are golden brown on all sides (approximately 5 minutes). Remove the fried koftas from the pan and set aside. Strain the remaining oil from the pan and reserve it for the gravy.

Step 4: Prepare Gravy Base

Heat 2-3 tbsp of the strained oil (from kofta frying) in a pan. Add 2 medium sliced onions, 12-14 cashews, and 5 green chilies to the pan. Pour in the reserved onion, ginger, garlic, and green chili water (from kofta prep). Cover and cook on medium heat until the onions are soft and translucent, ensuring they don't change color. Let the mixture cool down. Transfer the cooked onion, cashew, and green chili mixture, along with the oil from the pan, to a blender. Add a little water if needed and blend until a smooth paste is formed.

Step 5: Cook the Gravy

Heat a little fresh oil (or remaining strained oil) in a clean pan. Add 1 tbsp butter, 2 green cardamoms, 2 small cinnamon sticks, 1 tsp peppercorns, 4 cloves, and 2 bay leaves. Sauté for a few seconds until fragrant. Add 1 tbsp ginger & garlic paste and cook for 1 minute. Pour the blended onion-cashew paste into the pan. Add water to the blender jug to rinse out any remaining paste and add it to the pan. Mix well and cook on medium heat for 5 minutes. Add 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp garam masala powder, 1 tsp black pepper, and 2 tsp salt. Mix the spices into the gravy. Add 4 tbsp yogurt, reducing heat to low while mixing to prevent curdling. Increase heat to medium and cook the gravy until the oil separates from the mixture.

Step 6: Combine Koftas and Gravy

Gently add the fried koftas to the gravy. Mix carefully to coat the koftas with gravy. Cook the koftas in the gravy for 2 minutes. Add water as needed to achieve desired gravy consistency. Mix and cover the pan. Cook on low heat for 15-20 minutes, checking occasionally to prevent sticking. Rub 1 tbsp of dry fenugreek leaves between your palms and add to the gravy. Stir in 1/2 bowl (~100ml) of cream. Garnish with fresh cilantro.

Step 7: Coal Smoking (Dhungar)

Heat a piece of coal until it's red hot. Place a small heat-proof bowl or a piece of foil in the center of the kofta gravy. Place the hot coal in the bowl/foil. Pour 1 tsp of cooking oil over the hot coal to create smoke. Immediately cover the pan tightly with a lid for 1 minute to infuse the smoky flavor. Remove the coal and the small bowl/foil. Turn off the heat, cover the pan, and let it rest for 5 minutes.

Step 8: Serve

Serve the Afghani Beef Kofta Gravy hot, garnished with fresh cilantro.

• Ensure all water is squeezed out from the chopped onion, ginger, garlic, and green chili mixture for the koftas; otherwise, the koftas may break during cooking.

• Fry koftas on medium heat to ensure they cook through without burning on the outside.

• Do not add whole spices to the onions, cashews, and green chilies before blending for the gravy, as it can alter the desired taste.

• When adding yogurt to the gravy, reduce the heat to low and mix continuously to prevent curdling.

• Cook the gravy thoroughly until the oil separates, indicating that the spices are well-cooked.

• Mutton can be used instead of beef for the koftas.

• If whole meat is not available, minced meat can be used directly.

• Adjust the quantity of green chilies to suit your spice preference.