Pista Kofta Korma

For koftas: 1 green chili, stemmed 2 tbsp each chopped fresh mint and coriander leaves 1 cup packed lean ground lamb 1/2 cup diced, extra-firm tofu 1 egg 1 slice bread

For sauce: 2 cloves garlic, peeled 1/2-inch piece ginger 1 medium onion, peeled and quartered 6 large whole plum tomatoes, canned 4 tbsp unsalted, unroasted shelled pistachios, 1 tsp fennel seeds (saunf) 2 green cardamom pods, shelled 1/2 tsp each turmeric, cayenne pepper and garam masala 1 tsp each kasoori methi (dried fenugreek leaves), ground cumin seeds and ground coriander seeds Salt to taste 1 tbsp grape seed oil 1/2 tsp cumin seeds 3 tbsp plain 1% yogurt 1 1/2 cups water 1 tbsp each chopped fresh coriander and mint leaves and fresh lemon juice

Preheat oven to 400F. Mince all kofta ingredients in food processor until smooth. Line baking sheet with parchment. With damp hands, make small walnut-sized balls from kofta mixture. Place an inch apart on baking sheet. Bake 15 minutes until lightly browned. Reserve.

For sauce, mince garlic, ginger and onion in food processor. Transfer to bowl and purée tomatoes in same jar. Reserve separately. Place 2 tbsp pistachios, fennel and cardamom seeds in small coffee or spice grinder and crush into powder. Transfer to a bowl and add all spices (except cumin seeds) and salt. Reserve spice mixture.

Warm oil in deep non-stick skillet set over medium high heat. Add cumin seeds, sizzle 30 seconds. Add minced onion mixture and remaining 2 tbsp whole pistachios. Sauté 5 minutes, stirring frequently. Add tomatoes and spice mixture. Cook 5 minutes on medium heat until thickened, stirring frequently. Add yogurt, stirring all the time. Cook 2 minutes. Add water, bring to boil over high heat. Add reserved koftas, mix well with sauce. Cover, bring to boil again. Reduce heat to low, cook 30 minutes. Fold in chopped herbs and lemon juice.

Serves four to six (16 koftas).