By Risha Ganguly
Use very finely minced mutton, from the parda or raat part of the meat.
Make sure to mix the besan and eggs well, so that your kofte do not break.
The ratio of mutton and eggs should be 1:3, which means 3 eggs for 1 kg meat.
The besan used to make the kofta balls should be half roasted.
Turn off the flame after the curry is done 90% because when left covered, the kofte tend to get cooked a little more.