Kashmiri Koftas

Ingredients
For the koftas
Lamb (from the leg) 1 kg
Ginger paste 3 tsp
Mustard oil 2 tbsp
Yoghurt 1 cup
Cumin powder(roasted) 2 tsp
Coriander powder 2 tsp
Dry ginger powder 2 tsp
Red chilli powder 1 tsp
Garam masala powder 1 tsp
Salt to taste
For the gravy
Yoghurt 1/2 cup
Water 3-4 cups
Asafoetida a pinch
Oil 5 tbsp
Garam masala powder 1 tsp
Saffron a pinch

Method
Mix the ginger paste,mustard oil,and yoghurt to the mince,with the cumin,coriander,dry ginger,red chilli,and garam masala powder,and the salt.
Knead well,and set aside for about 1 hour.
With your hands rub the mince well against a falt surface like a metal plate.
Roll the sausage like dumplings or koftas about 3-4 inches long and 3 quarters of an inch thick.
Blend 1 cup of water,yoghurt and asafoetida together to make buttermilk.
Heat the oil in a wide mouthed pan,then add the buttermilk.
Place each kofta carefully in the pan,cover and cook.
When the liquid in the pan gets reduced the koftas begin to stick.
Shake the pan from time to time to prevent this,adding 2 or 3 tbsp of water.
After a few minutes,uncover the pan and shake it in a circular motion,to separate the koftas from each other.
Carefully scrape the crust on the sides of the pan with a spatula and mix into the gravy.
Repeat till the koftas are quite brown.
Add the remaining water,cover,cook for 20 minutes.
When the gravy thicken,add the gram masala powder.
Remove the pan from the stove and add the saffron.