Combine all Kofta Balls ingredients in a mixing bowl. Use lightly oiled hands to mix just until everything binds — avoid overworking.
Using wet hands, shape into small balls about 25 g each (makes ~20). Place them on a tray.
In a heavy pot, heat 1 tbsp oil for the Yakhni Broth over medium heat. Add slit onion, garlic, ginger, cumin seeds, fennel seeds, bay leaf, cardamoms, cloves, cinnamon. Sauté gently until fragrant (1–2 mins).
Reduce heat. Whisk yoghurt until smooth (no lumps). Temper it by adding 2–3 tbsp of hot stock to the yoghurt, stirring, then pour it gradually into the pot while stirring.
Add the beef stock into the pot and bring to a gentle simmer (avoid full rolling boil).
Gently slide in the kofta balls in a single layer. Cover and simmer on low heat for 20 minutes, turning once halfway, until koftas are cooked through.
Remove the lid, increase heat slightly, and simmer for 5 more minutes to reduce and thicken the liquid a little. Adjust salt and add a pinch of sugar if needed to balance tang.
Garnish with fresh mint. Serve hot with steamed basmati rice or flatbread.
