This is the first time I have tried kofta or meatball with mutton keema and it was delicious. I already have some chicken meatball recipe in my blog like this 'Chicken Kofta Curry' or 'Mexican Meatball Soup' but the taste of a mutton meatball is completely different. The original recipe has asked for cooking the meatballs in the gravy for some 30-40 minutes, but I have pressure cooked the keema first and then made the balls. You may try it if you have patience and time to cook the meatball in the gravy.
Pressure cook the minced meat with pinch of salt and half tsp of garlic paste. Strain and keep aside. Reserve the liquid.
When the meat is cool, add half of the chopped onion, garlic paste, ginger paste, chopped green chilli, kasuri methi, green cardamom powder, egg and salt.
Mix well using a spatula. Then add the all purpose flour enough to bind the whole thing together. Keep it in the refrigerator for some time.
Add oil in a non stick pan. When it is hot, take small amount of the mixture and shape it in the form of a ball and release in the oil.
Fry in batches till golden brown.
To prepare the gravy, heat some oil in the pan and when it is hot, add ba leaf, whole garam masala and cumin to the oil. After 30 seconds, add chopped onion and fry till golden brown.
Add the remaining ginger garlic paste and saute well. Then add the chopped tomato and chopped green chilli and fry the masala till the tomato is smashed. Now add turmeric powder, coriander powder, kashmiri chilli powder, salt and pinch of sugar with a splash of water. Fry the masala till oil comes out of it.
Scrape the fat from the top of the reserved liquid and add it to the pan. Add one more cup of hot water to the pan and let it boil.
Carefully release the fried kofta into the pan and let it boil.
When the kofta are cooked and soaked the liquid, adjust the seasoning. Add 1 tsp of cornflour dissolved in water and boil for 1 more minute. Then spinkle some kasuri methi and keep covered.
Serve hot.
Ingredients
- Mutton Keema - 300 gms
- Onion - 2, chopped
- Garlic Paste - 2 tsp
- Ginger Paste - 2 tsp
- Pinch of ground cardamom
- Green Chilli - as per taste
- Kasuri Methi
- Tomato - 1 , chopped
- All purpose flour - to bind
- Corn Flour - 2 tbsp
- Egg - 1
- Whole garam masala, bay leaf
Pressure cook the minced meat with pinch of salt and half tsp of garlic paste. Strain and keep aside. Reserve the liquid.
When the meat is cool, add half of the chopped onion, garlic paste, ginger paste, chopped green chilli, kasuri methi, green cardamom powder, egg and salt.
Mix well using a spatula. Then add the all purpose flour enough to bind the whole thing together. Keep it in the refrigerator for some time.
Add oil in a non stick pan. When it is hot, take small amount of the mixture and shape it in the form of a ball and release in the oil.
Fry in batches till golden brown.
To prepare the gravy, heat some oil in the pan and when it is hot, add ba leaf, whole garam masala and cumin to the oil. After 30 seconds, add chopped onion and fry till golden brown.
Add the remaining ginger garlic paste and saute well. Then add the chopped tomato and chopped green chilli and fry the masala till the tomato is smashed. Now add turmeric powder, coriander powder, kashmiri chilli powder, salt and pinch of sugar with a splash of water. Fry the masala till oil comes out of it.
Scrape the fat from the top of the reserved liquid and add it to the pan. Add one more cup of hot water to the pan and let it boil.
Carefully release the fried kofta into the pan and let it boil.
When the kofta are cooked and soaked the liquid, adjust the seasoning. Add 1 tsp of cornflour dissolved in water and boil for 1 more minute. Then spinkle some kasuri methi and keep covered.
Serve hot.
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