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Tuesday, July 24, 2007

Shahi Mutton (Lamb) Kofta Curry

Shahi mutton kofta curry


The word 'Shahi' means rich in flavor and taste cooked with rich ingredients. I usually have Shahi Murgh Kofta curry at restaurants, I remember in Agra I had this with whole chicken tandoori , Agra ka Shahi Biryani and Lasooni Naan's. I still relish the supreb taste and my mouth still waters by the thought of it, wish I could take pictures at that time (May 2001). We were touring Northern India.

Small update about that tour is here. First we went to Jammu to visit 'Vaishno Devi Temple' from there we went to Dehradun, Mussoorie, Haridwar for Ganga Darshan, in Rishikesh we visited Ram Jhoola and Laxman Jhoola where we can find beautiful sceneries from Tehri -Garhwal region. Then we came to Delhi and our last destination was Agra to visit Taj Mahal. That was a whole "Tirthyatra' kinda of thing but once in Delhi we started eating non-veg. Agra's dinner was unforgettable for its Shahi taste and flavor, I am sure some of you have tasted it, mind-blowing! Thus the thirst for this recipe started by trying different variations but this was one successful attempt and the verdict is all yours, when you try this and tell me.

Well you can try the same kofta curry with ground chicken instead of ground lamb meat (kheema). If you are using Mutton, try to deep fry on medium high so that its cooked all through. Chicken cooks easily than lamb meat. Also a quick tip is marinate the keema overnight and refrigerate it, so that all the flavors blend well. This recipe calls for a good preparation before hand so be cautious if you are having guests, you dont want them to keep waiting "+_+"

Source: My Own
Cuisine: North Indian adapted from Mughalai Khana
Preparation time:15 mins

Marination time: 2-3 hrs/overnight

Cooking time: 30 mins

Serves: 6-7 people

Ingredients:

1 pound ground lamb meat (optional ground chicken)
.
1 handful(15-20) of cashewnuts, blanched and grind to paste
.
2 big tomatoes, blanched and puree (freshly prepared).
1 big onion, minced (put it in a food processor).
2 green chillies, cut lenghtwise (you can reduce as per your spice level).
1tsp red chilli powder(cayenne or as per your taste).
a pinch of turmeric powder
1 tbsp of garam masala powder (spice mix)

1 tsp of Kasuri methi, crushed (dried fenugreek leaves)

1 tbsp ginger paste

1 tbsp garlic paste

1 tsp jeera seeds (cumin)

4-5 cloves
2 inch cinnamon stick

2-3 bay leaves

1 tbsp of oil

1 cup of water

salt to taste
chopped cilantro for garnish

Oil of deep frying the koftas
for marinating:

1 tsp red chilli powder (cayenne)

½ tsp turmeric powder

½ tsp ground pepper
1 tsp of lime/lemon juice

1tsp salt
ingredients for the curry sauce

Method:

For meatballs:
  1. First marinate the kheema(ground lamb) with chilli powder, turmeric powder, ground pepper, salt and lemon juice. Cover with plastic wrap and keep it in refrigerator. You can do it the night before also. Don't worry about the salt, as its will get adjusted with the curry.
  2. Take the marinated meat, grab handful of meat and shape them into any size and shape you desire and deep fry the meat balls and keep aside
oval shaped meat balls sitting on the plate

For curry:
  1. Soak the cashewnuts in warm water for about an hour and grind to smooth paste.
  2. Slit the tomatoes with knife, do not cut them deep, just small cut and put it in hot water and blanch for about 5-6 mins, cool, peel the skin off the tomatoes and puree them.
  3. In a large sauce pan heat oil and add jeera(cumin) to it, fry for a min then add bay leaves, cloves, cinnamon stick and fry for a min.
  4. Add minced onions and sauté till they are translucent. Then add slit green chillies, tomato puree and sauté it for a min.
  5. Add the ginger paste and garlic paste, stir and add chilli powder, turmeric, garam masala powder, salt and sauté. Let it cook thoroughly and till the raw aroma is overtaken by pleasant aroma for about 15-20 mins.
  6. Check the taste of the gravy, if the onions are thoroughly cooked add the cashewnut paste mix well and add crushed kasuri methi. Stir in the meat balls and garnish with chopped mint/ cilantro/ parsley.
  7. Shahi mutton kofta curry is ready, serve hot with rice, biryani, naans or rotis or Indian flat bread.
Mutton kofta curry served with hot paratha



19 comments:

Mishmash ! said...

Slurp !it looks quite rich and creamy....:)

Shn

Asha said...

I agree with shn.It's really creamy and delicious.Thanks Padma.Great recipe.

Saju said...

yum, looks tasty. We make a similar dish, but use almonds instead of cashews. We don't fry the kofta, but just place gently into the curry sauce. I plan to try it your way.

ramya said...

This look rich with the creamy texture.never attempted kofta i loved the pics.i will make them soon.

Cinnamon said...

Yummy....looks very delicious Padma... Lovely recipe!!

Mallugirl said...

that looks sooo goood!pretty rich and creamy!

Kajal said...

Great!!!

Sig said...

Oh Padma... that looks yummy... deep frying the koftas might have added that fried meat taste to the gravy, which I love... thanks for the recipe....

Richa said...

gravy looks rich & creamy :)

Padma said...

Thanks Shn, its indeed..mouthwatering

Asha Thanks ya!

Saju, thats really another way of making kofta curry, but I guess chicken will do better in your format as its cooks fast. Do try and lmk how it tasted...thanks for stopping by.

Thanks Ramya, glad you liked it

Hey Spandana, thanx ra!

Thanq Shaheen for stopping by ...

thanks Kajal and Richa

Sig, believe it or not I love the taste of caramalized meat soothing in sauce...thats real treat,thanks ya!

Athika said...

Lovely pictures, looks tasty and delicious.

Padma said...

Thanks Athika

Happy cook said...

Thankx for visiting.
I have to tru your kofta curry

Padma said...

hey Happy cook, do try that n lmk how it came..tx for visiting my blog...and for you kind comments, really appreciate them...n keeps me on the move

Jeena said...

I love this lamb curry recipe it looks delicious. I always love recipes that I have all/most the ingredients too :D Your curry pictures make me just want to dip in a chaphatti and eat it all up! :)

Padma said...

Jeena try them n tell me....
that is the best compliment for me

Allison said...

Hi Padma, I made this curry tonight and it was delicious. I know it isn't authentic, but I added some greens (swiss chard) to the gravy to make a complete meal. I also browned the meatballs in 1 T of oil and then finished cooking them in the curry. They weren't super tender so I may try your way next time!

Purple Purlz said...

mmm this looks yum, I have prepared most of the ingredients to cook this for tonight's dinner. Just one little question, the 1 cup water in the list of ingredients, is that for soaking the cashews or to put in the gravy? The recipe isn't specific about that. Thanks :-)

momma said...

This has become a favorite in my house. I'm South African and my Hubby is a very PICKY pakistani! lol. He loved loved loved this. Said it was better than his MOTHERS!! There's no greater compliment than that!

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