Tuesday, May 26, 2015

Lamb Kofta Curry

I am not a dessert person. I have a very typical and particular taste regarding cakes and puddings or sweets. I have never eaten any sweetmeats after any meal, which is a kind of weird but a very old Bengali tradition and it is still maintained in every pious and grand occasions. I have always preferred warm and steaming Rasgullas, right from the kadai of bubbling sugar syrups to those canned or stale rasgullas being served in the shops. That is why our local sweet meat shop was more preferable to me, than other branded sweetmeat shops all over Kolkata. I also love Gulab Jamun, but that must be from Ganguram, where it is very creamy and kheer like and they put a pistachio inside every Gulab Jamun. I am also a sucker of Haldiram's Kesari Laddu, which is infused with saffron flavor and rich in desi ghee. Melting in mouth texture and nutty melon seeds and pistachios inside those laddus, make them very lush and full of craving.

how to cook Lamb Kofta Curry

On the side note, I also like the chili dips which restaurants serve with the starters. These dips are made with African chilies and they are way hotter than any other chilies you can find. I love their scintillating smell that makes my nerve go jumping over their sizzling hot taste.  But these days, my husband is almost desperate to throw them away, right from the table through the windows, without caring that it may go and bump into someone head. My sister-in-law has fully convinced him that one day I am going to have stomach infection because of that. So sad and depressing!!!! But now a days....a part of me is highly interested in making desserts!! I am making payesh and kulfis and puddings and mousse and soufles....and much much more!! And surprisingly I am being successful in nailing that perfect textures and tastes.

how to cook Lamb Kofta Curry

Today I am sharing the recipe of Lamb Kofta Curry, which is nothing but a creamy rich curry with meatballs. It goes very well with naan and chapati. The use of cashew nuts give them a very smooth texture and melt in the mouth feel. This is a very good choice if you want to eat something different yet Indian.
Lamb Kofta Curry
Serves 4-5

how to cook Lamb Kofta Curry

  • 350gm minced meat
  • 1 and 1/2 large onions - paste
  • 1/2 onion - chopped very finely
  • 1 tomato - blended into a paste
  • 2 green chilies - pounded / paste
  • 6-5 cashew nuts
  • 1 tbsp melon seeds
  • 1/2 cup beaten yogurt
  • 1 large cinnamon stick
  • 3-4 green cardamoms
  • 3-5 cloves
  • 5-6 fat cloves of garlic - paste
  • 2 inch ginger stick - pounded / paste
  • 1 and 1/2 tsp cumin powder
  • 2 tsp coriander powder
  • 2 tsp red chili powder
  • 2 tsp turmeric powder
  • 1/2 tsp nutmeg (optional)
  • 1 tbsp garam masala powder
  • salt
  • 2 tbsp ghee / oil
  • 1 bunch of fresh coriander leaves - finely chopped
  • First of all make the meat balls. To make the meatballs, take a large bowl and put the minced meat into it. Add in chopped onion, 2 garlic cloves - paste, half of the ginger paste, 2 tsp oil, salt, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp turmeric powder, 2 tsp garam masala powder, half of the chopped coriander leaves and green chili paste.
  • Mix everything and knead for 3-4 minutes so that it creates a nice and firm dough. Then keep it in the fridge for 30 minutes. 
  • After 30 minutes, take them out of the fridge and make small round balls. Make sure the meatballs does not have cracks, or otherwise it will break in the cooking process.
  • You can deep fry them. But I bake them on 400F for 5-7 minutes.
  • Make a smooth paste of the cashew nuts and melon seeds using a little water. You can soak them before blending. It will be easy.
  • Heat ghee/ oil in a kadai / pan and add the whole garam masalas, cinnamon stick, green cardamom and cloves.
  • As they start to sizzle add the onion paste and sauté till they start to turn golden.
  • Now add the ginger - garlic paste and cook till the mixture turns golden brown.
  • Now add the blended tomato paste, salt and cook till they start to release oil. You will know it is ready when the mixture will not have any raw tomato smell.
  • At this point add the beaten yogurt and cashew nut, melon seed paste. Mix and cook for 2-4 minutes or until all the water dries off.
  • Now add the turmeric powder, red chili powder, cumin powder, coriander powder, nutmeg powder and 2 cups of water.
  • Mix well and add in the baked / fried meatballs.
  • Put cover and cook for another 10-12 minutes or until the gravy is ready, and oil starts to float on top.
  • You can have a thick or runny gravy. Add water according to your taste and choice.
  • Finally add garam masala powder and chopped fresh coriander leaves.
  • Give a quick stir and put off the flame.
  • Serve hot with naan or roti or steamed hot rice. 

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